添加剂对面团低温保存效果的影响

Effect of Various Additives on Cryopreservation of Dough

由玻璃化理论可知当面团进行玻璃化保存时会使其保存质量有较大程度的提高。实验将无添加剂的面团分别在液氮里进行玻璃化保存和冰箱里普通冻结保存,同时将加入不同添加剂的面团在冰箱里进行玻璃化保存;采用蒸煮实验、感官检测和扫描电镜(SEM)对保存的面团进行质量检测。结果表明:玻璃化保存方法能够显著提高冷冻面团的保存质量;添加剂也能有效地提高面团的保存质量;海藻糖对减少面团干物质损失率作用非常明显,其次是单甘酯;通过SEM发现,加入单甘脂和明胶时,水分集聚现象不明显,有利于面团的冻结保存;海藻糖和抗坏血酸有利于冻结过程中水分的均匀分布,减少结晶和再结晶的发生,而加入食盐后面筋形成的网络结构比较好。

In our experiment, glass conservation and cryopreservation of the dough without additives was conducted, respectively, and glass preservation of the dough with additives was performed. The quality of the preserved dough was tested by cooking experiment, sensory testing and scanning electron microscopy （SEM）. The results indicate that the glass preservation can improve the quality of the preservation of frozen dough significantly; additives can effectively improve the quality of the preservation of the dough and adding trehalose can reduce dry matter loss rate clearly; water gathering is not obvious by adding monoglyceride fat and gelatin; ascorbic acid and trehalose can contribute to the uniform water distribution in the freezing process, reducing crystal and recrystal; adding NaCl can lead to better network structure of gluten.