摘要
本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。采用拉伸仪、差示扫描量热仪、扫描电镜分别测定了空白面团(未添加任何胶体的冷冻面团)和添加沙蒿胶面团在冷冻储藏1、2、3、4w后抗拉伸性能、可冻结水含量以及微观结构的变化,同时比较了添加沙蒿胶和刺槐豆胶后上述参数的不同。结果表明:(1)随着冷冻储藏时间延长,面团的抗拉伸阻力逐渐减小,而面团的延伸性却逐渐增大;当冷冻储藏时间相同时,添加沙蒿胶面团的抗拉伸阻力最大,其次是添加刺槐豆胶面团的抗拉伸阻力,最差的是空白面团的抗拉伸阻力;相对应添加沙蒿胶面团的延伸性最小,其次是添加刺槐豆胶面团的延伸性,最大的是空白面团的延伸性。(2)随着冷冻储藏时间延长,面团可冻结水含量逐渐增大;在同一冷冻储藏时间时,含沙蒿胶和刺槐豆胶面团中的熔化焓均小于空白面团,其中含刺槐豆胶面团的熔化焓最小,但在冷冻储藏4w时,两者基本相同。(3)冷冻储藏2w后,含沙蒿胶和刺槐豆胶面团中面筋蛋白胶束的破坏程度均减小,而沙蒿胶的作用效果明显强于刺槐豆胶。
The effect of artemis sphaerocephala krasch gum （ASK gum） on the quality of frozen dough was determined, and was compared with that of locust bean gum. The resistance to extension, freezable water and microstructure were determined by extensograph, differential scanning calorimetry （DSC）, and scanning electron microscopy （SEM） of control dough and the dough with ASK gum and with locust bean gum after 1, 2, 3, and 4 weeks frozen storage. The results showed that： （1） Resistance to extension of all samples increased with storage time increasing, but exteusibllity decreased; when frozen storage time was same, the resistance to extension of the dough with ASK gum was biggest in three samples, the dough with locust bean gum got the second one, controlled dough had the smallest data; the other way round, extensibility of the dough with ASK gum had the smallest data, the dough with locust bean gum was next one; controlled dough got the biggest data. （2） The amount of freezable water increased with storage lime increasing, however, the addition of two kinds of gums lowered the amount of freezable water in frozen dough; the amount of freezable water in frozen dough with locust bean gum is the least, and that of control dough is the most. （3） After a certain period of frozen storage, the damage of microstructure of frozen dough with ASK gum was less than that of control dough. And the effect of ASK gum was more effective than that of locust bean gum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期94-99,共6页
Food Science
关键词
冷冻面团
沙蒿胶
刺槐豆胶
抗拉伸阻力
可冻结水
面筋蛋白
frozen dough
artemis sphaerocephala krasch gum （ASK gum）
locust bean gum
resistance to extension
freezable water
gluten protein
