谷朊粉和支链淀粉对冷冻面团酵母活力的改善作用

Improvement of yeast activity in frozen dough by wheat gluten and amylopectin

酵母活力是冷冻面团品质的决定因素之一。为了提高酵母活力,在100 g低筋小麦粉中添加不同量的水(55. 0~65. 0 g)、谷朊粉(0~5. 0 g)和支链淀粉(0~5. 0 g),制备冷冻面团,考察水、谷朊粉和支链淀粉对酵母发酵力和细胞生长的影响,分析酵母发酵力和细胞生长的关系,并通过响应面实验优化原料配方。适量的水、谷朊粉和支链淀粉对冷冻面团酵母发酵力有改善作用。以每100 g小麦粉计算,当新鲜面团的活细胞数为2. 0×1010个时,冷冻面团醒发后活细胞数增加到(6. 35~9. 13)×10^(10)个。冷冻面团酵母发酵力(FY)随面团醒发后活细胞数(N_(AC))呈线性增加,两者的关系可用式F_Y=51. 5N_(AC)+272. 5表示。冷冻面团酵母发酵力在水用量58. 7 g、谷朊粉用量3. 9g以及支链淀粉用量3. 6 g(以每100 g小麦粉计算)的配方条件下达到最大值(758±5. 8) mL,大于新鲜面团对照的(710±8. 4) mL和冷冻面团对照的(680±9. 2) mL。本研究为冷冻面团配方设计提供了有用的技术数据和信息。

Yeast activity is crucial for the quality of frozen dough. In order to improve the yeast activity infrozen dough,frozen dough was prepared using low strength wheat flour added with different amount ofwater （55. 0-65. 0 g per 100 g wheat flour）,gluten （0-5. 0 g per 100 g wheat flour） and amylopectin（0-5. 0 g per 100 g wheat flour）. The effects of water,gluten and amylopectin on yeast fermentationability and cell growth were investigated,and the relationship between yeast fermentation ability and cellgrowth was discussed. Ingredient formulation for frozen dough was optimized via response surfaceexperiments.The yeast fermentation ability of frozen dough was improved by a moderate dose of water,gluten and amylopectin. When the living cell population of yeast was 2. 0×10^10per 100 g wheat flour infresh dough,it increased to a level in the range of 6. 35×10^10-9. 13×10^10per 100 g wheat flour afterfermentation. The yeast fermentation ability of frozen dough （FY） increased linearly with increasing livingcell population after fermentation （NAC）,and their relationship could be expressed by the equation FY =51. 5NAC＋272. 5.With the formulation of a water dose at 58. 7 g per 100 g wheat flour,a gluten dose at3. 9 g per 100 g wheat flour,an amylopectin dose at 3. 6 g per 100 g wheat flour,the yeast fermentationability of frozen dough reached a maximal value of （758±5. 8） mL,which was higher than （710±8. 4）mL of fresh dough control and （680±9. 2） mL of frozen dough control.The technical data and informationprovided by the present study are useful for the formulation design of frozen dough.