不同解冻方式对冷冻面团品质的影响

Effects of Different Thawing Methods on Quality of Frozen Dough

为改善冷冻面团品质,该文研究不同解冻方式对冷冻馒头面团和冷冻面包面团品质的影响。在对馒头粉与面包粉进行粉质特性评价的基础上,设置4组不同的解冻条件,对解冻引起的面团质量损失,解冻后面团的水分流动性以及酵母产气速率、面团膨胀体积进行测定;并进行馒头蒸制和面包焙烤,测定冷冻面团产品(馒头、面包)比容和质构、表皮和切片的色泽、切片内部纹理结构。结果表明:4℃缓慢解冻后制得的馒头或面包的比容最大,硬度最小,在微波解冻条件下的比容最小,硬度最大。解冻条件剧烈程度的增加不利于冷冻面团终产品的色泽保护,并且对面包的影响更大。缓慢解冻条件下得到的面团有较好的膨胀体积并且缓慢解冻更有利于减少面团中水分的流失。因此,通过缓慢解冻(4℃)可获得品质更优的冷冻面团及其产品。

To improve the quality of frozen dough,the effects of different thawing methods on the quality of frozen steamed bread dough and frozen bread dough were studied.Based on the evaluation of the rheological properties of steamed bread flour and bread flour,weight loss,water mobility,yeast gas production rate and expansion volume were compared before and after thawing of frozen dough under 4 different thawing conditions.Steamed bread and bread were baked,and the specific volume,hardness,color and structure of the skin and slice of the steamed bread and bread,which were made from frozen dough,were measured.Results obtained showed that the steamed bread and bread made after thawing at 4℃had the maximum specific volume and minimum hardness,whereas the specific volume and hardness were smallest and largest,respectively after microwave thawing.Increased thawing condition was not favorable enough to protect the color of frozen dough products,and its effect on bread was more significant.The dough obtained under slow thawing condition had better expansion volume and less water loss.In general,better quality frozen dough and products can be obtained by thawing slowly at 4℃.