摘要
冷冻面团被广泛应用于食品工业中,但冻藏过程中会出现面团性质变劣、发酵能力降低等问题。冷冻面团改良剂是解决这些问题的重要方法。目前常用的改良剂有多糖、乳化剂、蛋白质及其他类等。文章阐述了目前冷冻面团技术应用过程中存在的主要问题及其影响因素,综述了不同改良剂对冷冻面团品质影响的作用机理和应用效果,并展望了改良剂的研究与发展趋势。
Frozen dough is widely used in the food industry.But there are several problems arising such as:the deterioration of dough and the reduction of fermentation activity properties during frozen storage.Frozen dough improvers are important way to solve these problems.Currently,the commonly used improvers are polysaccharides,emulsifiers,proteins and others.This paper summarizes the main problems and influencing factors in the application of frozen dough,and the mechanism and application of different improvers on the quality of frozen dough were reviewed.The paper also prospects the research and development trend of improvers.
作者
忻晨
周锐丽
龚方圆
XIN Chen;ZHOU Rui-li;GONG Fang-yuan(Training Base,Army Logistics University of PLA,Chongqing 401311,China;College of Biological and Chemical Engineering,Chongqing University of Education,Chongqing 400067,China;Collaborative Innovation Center for Child Nutrition and Health Development,Chongqing 400067,China;College of Modern Health Industry,Chongqing University of Education,Chongqing 400067,China)
出处
《食品与机械》
CSCD
北大核心
2023年第3期217-225,共9页
Food and Machinery
基金
重庆市教委科学技术研究项目(编号:KJQN202201627)
陆军勤务学院青年科研资助项目(编号:科函〔2022〕105号)。
