冷冻面团馒头的品质问题及改良剂的应用

Quality Problems of Frozen Dough Steamed Bread and Application of Improvement Agent

冷冻面团技术是一种保鲜发酵面食的新工艺,可以解决面食制品的货架期短、淀粉老化等问题,但该技术的工业化应用还存在局限。分析了冷冻面团馒头的冷冻工艺中酵母的活性、面团组织变化及冷冻和解冻方式对成品造成的不良影响,并依此总结了改良剂在改善冷冻面团馒头品质方面的作用和应用现状。

Frozen dough technology is a new technology for preservation and fermentation of pasta,which can solve the problems of short shelf life and starch aging of pasta products.However,the industrial application of this technology was still limited.This paper analyzed the adverse effects of yeast activity,changes in dough structure and freezing and thawing methods on the finished products in the freezing process of frozen dough steamed bread,and summarized the role and application status of modifiers in improving the quality of frozen dough steamed bread.