果胶性稳定剂在冷冻面团中的应用特性

Pectin-based stabilizer for frozen dough

几年前,焙烤工业主要采用新鲜面团来制造面包。发展至今,采用冷冻面团来制造面包已成为焙烤工业增长最快的市场热点之一,方便性可说是主要的原因之一。较短的加工时间,更大的生产灵活性,较少的废料,以及更有效的资源利用,是采用冷冻面团的工艺特点,其发展之迅速,与目前日益增多的面包店铺密切相关。

Bread made from frozen dough is one of the fastest growing market segments within the baking industry today. However, due to the instability of the quality of frozen dough, a pectin-based stabilizer, which improves dough stretchability and gas retention, resulting in the increased volume of baked goods, has been developed. Here, we review the functions of this stabilizer.