冰结构蛋白对长期冻藏冷冻面团抗冻发酵特性与超微结构的影响

Effects of Ice Structuring Protein on Fermentation Characteristics and Microstructure of Frozen Dough during Long-term Cold Storage

本实验采用质构分析仪、扫描电镜以及冷冻面团烘焙发酵试验法研究了冰结构蛋白(ISP)对长期冻藏冷冻面团抗冻发酵特性与超微结构的影响。结果发现:将面团在-18℃冻藏0、35、70、105d后,随冻藏时间延长,面团醒发时间延长,面包比容减小。添加0.5%ISP的面团,经105d冻藏后,醒发时间由153min缩短到130min,缩短了15.0%;面包比容由4.05ml/g上升到4.71ml/g,上升了16.3%,并且ISP使面包硬度有所减小。扫描电镜实验表明:强化0.5%ISP的冷冻面团,经过105d的冻藏后,仍然可以观察到明显的面筋网络结构,这说明ISP可以显著保护冷冻面团超微结构。

Texture profile analysis results indicated that the addition of ice structuring protein （ISP） prolongs proofing time with cold storage time continuing and decreases specific volume of the frozen dough bread dough stored at - 18℃ for 0, 35, 70 and 105 d, respectively. When 0.5% ISP was added to the dough after 105 d cold storage, the proofing time decreases from 153 min to 130 min and the specific volume increases from 4.05 ml/g to 4.71 ml/g. The ISP also has positive impact on firmness of bread. Scanning electron microscope （SEM） observation results showed that gluten network still can be observed in the dough added with ISP at 0.5% level after 105 d cold storage, which indicates that ISP can protect the microstructure of frozen dough effectively.