摘要
为了生产冷冻面团专用流态起酥油并考察流态起酥油对冷冻面团微结构影响,在二次冷却法生产流态起酥油基础上应用中心组合设计,采用响应面分析法,研究搅拌速度,急冷温度,老化时间对流态起酥油相稳定性和流动性影响,使用扫描电子显微镜观察使用流态起酥油后冷冻面团微结构,结果表明:(1)使用二次冷却程序制作流态起酥油过程中急冷程序对产品稳定性影响很大,必须严格控制急冷温度和速度;急冷对流态起酥油流动性影响不大,当搅拌速度为70 rpm,老化时间为1．5 h,急冷温度为5℃时,流态起酥油离心分离率为1％,粘度为500 cp。(2)使用流态起酥油后冷冻面团经30 d冷冻储存后面筋结构比使用普通塑性起酥油、大豆色拉油、添加SSL大豆色拉油的冷冻面团面筋结构好,淀粉分布均匀,面筋网络细腻,面包心纹理好。从冷冻面团微结构可看出,使用流态起酥油可较好弥补冷冻面团在冷冻储存过程中因冷冻所造成烘焙潜力降低。
The major factors in the process of fluid shortening specially formulated for frozen dough and microstructure of frozen doughs using different shortenings after being stored for 30 days at -18 ℃ were studied in this paper. On the base of two-step-cooling method, the central composite design and corresponding response surface analysis were used to obtain the optimal parameters of the process. And scanning electron microscopy （SEM） was used to study the microstructure of frozen doughs. Results indicated that （1） rapid-cooling process was very important for the stability of fluid shortening, and it must be controlled strictly, but rapid-cooling process was not so important for the flowing property of fluid shortening. When the speed of stirring was 70 rpm, maturation time was 1.5 hours and the cooling temperature was 5℃, the ratio of separating recovery was 1% and viscosity was 500 cp; （2） the gluten network of frozen dough using fluid shortening was better than that of frozen dough using soybean salad oil, soybean salad oil with stearate stearoyl lactylate （SSL） added, or common plastic shortening, the gluten fibrils were thinner, the pores were more and starch granules were mostly imbedded in gluten network. Results of this study showed that the loss in bread-making potential of frozen doughs during storage can be mitigated by including in the formula a fluid shortening system specially formulated for frozen doughs.
出处
《粮食与油脂》
2006年第7期23-25,共3页
Cereals & Oils
关键词
冷冻面团
流态起酥油
微结构
响应面分析
frozen dough
fluid shortening
microstructure
response surface analysis
