三明治贮藏过程中的水分迁移特性研究

三明治面包属于多组分食品,在其贮藏过程中水分从水分含量较高的馅中迁移到水分含量相对较低的面包中,导致了各部分感官质地的变化。水分迁移的发生主要是由于不同部位之间水分活度梯度的存在而引起的。影响水分迁移的因素有:水分活度梯度大小、贮藏温度、油脂含量等。水分活度梯度越大,水分迁移量及其速率越大;低温贮存4℃可以延缓水分的迁移速率;而面包部分中油脂的含量对水分迁移几乎没有影响,但在馅中添加油脂可以在一定程度上减少水分的迁移。

Sandwich bread is a kind of multi-component food, during its storage, water shifts from filling which contains higher water into bread containing comparatively lower water, this will result in the sensory and texture changes of the every part. The main mechanism of water migration is the exists of water activity gradient between the different parts of the food, There are some factors affecting the migration., the water activity gradient, the storage temperature and the lipids content. The larger the water activity gradient, the larger the water migrate amount and rate; low temperature could slower the migration; lipids content of the bread part have no effect to the migration, but lipids In the filling could reduce the migration in a certain extent,