全麦冷冻面团研究进展

Research Progress on Whole Wheat Frozen Dough

冷冻面团是全麦食品的一种良好载体,可简化生产操作,降低加工难度,加快全麦食品的工业化生产。综述了全麦食品中的膳食纤维对面团及冷冻面团品质的影响,在冷冻和冷藏过程中全麦冷冻面团的发酵特性和流变学特性的变化,以及食品改良剂对全麦冷冻面团的品质改善等研究。通过分析全麦冷冻面团中面筋蛋白、淀粉、发酵特性、流变学特性等在冷冻和冷藏过程中劣变原因,为改善全麦冷冻面团的品质提供理论基础和实践参考。

Frozen dough is a good carrier for whole wheat food,which simplifies production operations,reduces processing difficulties,and steps up the industrial production of whole wheat food.This paper reviewed the effects of dietary fiber on the quality of dough and frozen dough,the changes of fermentation characteristics and Rheology characteristics of whole wheat frozen dough in the process of freezing and cold storage,and the research on the quality improvement of whole wheat frozen dough by food improvers.By analyzing the deterioration reasons of gluten protein,starch,fermentation properties,Rheology properties,etc.in the whole wheat frozen dough during freezing and cold storage,the theoretical basis and practical reference for improving the quality of whole wheat frozen dough were provided.