摘要
研究了不同冻藏时间(0 d、10 d、20 d、30 d)对面团中可冻结水含量(FW)、水分分布及存在状态、热力学特性和质构特性的影响,并通过主成分分析和相关性分析探究它们之间的相关性.结果表明:随着冻藏时间的延长,面团的水分物态发生了显著改变,FW、强结合水含量(A21)和自由水含量(A23)增加,弱结合水(T22)和自由水(T23)的横向弛豫时间均向左偏移;冻藏后面团的热稳定性(To、Tc和ΔH)提高,硬度、黏附性和咀嚼性增加,内聚性降低;冻藏期间面团内部水分物态和热力学特性的变化会引起面团质构特性PC1变化值的提高,从而导致面团品质劣变.
The effects of different freezing storage time(0 d,10 d,20 d,30 d)on the water content(Fw),water distribution and existence state,thermodynamic characteristics and texture characteristics in the dough were studied.And the correlation between them was explored through principal component analysis and correlation analysis.The results showed that the moisture state of the dough changed significantly with the increase of the frozen storage time.Fw,strongly-bound water content(A21)and free water(A23)increased,the lateral relaxation time of weakly-bound water(T22)and free water(T23)in the dough shifted to the left.After frozen storage,the thermal stability(To,Tc andΔH)of the dough was improved,the hardness,gumminess and chewiness were increased,and the cohesiveness was reduced.The change of the internal moisture and thermal characteristics of the dough during the frozen storage period caused the improvement of the change value of the dough texture properties PC1,which represented the dough quality deteriorated.
作者
许可
邱国栋
李星科
王宏伟
刘兴丽
张艳艳
张华
XU Ke;QIU Guodong;LI Xingke;WANG Hongwei;LIU Xingli;ZHANG Yanyan;ZHANG Hua(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;He′nan Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China;He′nan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)
出处
《轻工学报》
CAS
北大核心
2021年第1期9-16,共8页
Journal of Light Industry
基金
国家重点研发计划项目(2018YFD0400604-02)
河南省自然科学基金项目(182300410067)
郑州市重大科技专项项目(188PCXZX805)。
关键词
冷冻面团
水分分布
热力学特性
质构特性
主成分分析
frozen dough
water distribution
thermal characteristics
texture characteristics
principal component analysis
