摘要
冷冻面团作为一种半成品,通过冷冻贮藏可以维持面团性能,延长面团保存期,被广泛应用于食品连锁加工过程中。本文综述了影响冷冻面团品质的因素,探讨了当前国内冷冻面团研究存在的难点,旨在为我国冷冻面团的发展提供参考。
As a semi-finished product,the properties of the frozen dough can be maintained and the shelf life of the frozen dough can be prolonged by frozen storage.Frozen storage is widely used in food chain processing.This article reviewed the factors affecting the quality of frozen dough,discussed the technical difficulties in the current domestic frozen dough research,and aimed to provide reference for the development of frozen dough in China.
作者
禚悦
张士凯
王敏
吴澎
Zhuo Yue;Zhang Shikai;Wang Min;Wu Peng(College of Food Science and Engineering,Shandong Agricultural University,Shandong Provincial Key Laboratory of Food Processing Technology and Quality Control,Taian 271018)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第4期177-184,共8页
Journal of the Chinese Cereals and Oils Association
基金
山东省“双一流”奖补资金(SYL2017XTTD01),山东省重点研发计划(2017GNC10101)。
关键词
冷冻面团
影响因素
改良剂
frozen dough
influence factor
improver
