抗冻蛋白对预发酵冷冻面团发酵流变特性和馒头品质的影响

Influence of antifreeze proteins on rheology characteristics and the quality of steamed bread in pre-proofing frozen dough

运用F4发酵流变仪、质构仪等研究冻藏和冻融循环下抗冻蛋白对预醒发冷冻面团发酵流变学特性和馒头品质的影响。结果表明:随着冻藏时间的延长和冻融循环次数的增加,冷冻面团馒头的比容减小,硬度和咀嚼性明显增大,弹性和回复性下降。冷冻面团的最大发酵高度、气体总释放量和气体释放最大高度均明显下降。说明冻藏和冻融循环严重影响了酵母的产气能力和面团的持气性,与冻藏和冻融循环过程中重结晶和大冰晶的形成有关。添加抗冻蛋白的冷冻面团馒头品质得到明显改善,说明抗冻蛋白能够减缓冷冻面团馒头冻藏和冻融循环过程中品质下降。

Antifreeze proteins for the influence of rheology characteristics and the quality of steamed bread in pre-proofing frozen dough under the condition of freezing storage and freezing and thawing cycle was researched by using Rheofermentometer F4 and texture analyzer and so on.The results showed that with the increased of freezing time and the number of freeze-thaw cycles,the specific volume of the frozen dough was reduced,the hardness and mastication increased significantly,elasticity and recovery decreased a little. The maximum fermentation height of the frozen dough and the total of gas release and the gas releases maximum height were obviously decreased. It was indicated that the freezing and thawing cycle seriously affected the gas production capacity of yeast and the air holding capacity of dough,that was related to the recrystallization and the formation of large ice crystals in the freezing and thawing cycle. The quality of frozen dough steamed bun with antifreeze protein was improved obviously,therefore that had stated antifreeze protein could slow down the quality of the frozen dough steamed bread in the process of freeze and thaw cycles.