摘要
研究了冷冻速率对冷冻面团体系中酵母发酵(包括酵母产气力、酵母存活率)和面团微结构的影响;以及对冷冻面团烘焙性质的影响(包括面包比容,面包评分和面包保质期)。结果显示冷冻速率同时影响酵母活力和面团的超微结构,进而影响面包的品质和体积,综合考虑,确定面团在-32℃下快速冷冻至-18℃(冷冻速率约-5℃/min),并在-18℃下冻藏,较适合冷冻面团的生产。
The object of this paper is to evaluate the effect of freezing rate on yeast fermentation,dough microstructure and baking properties. We got a conclusion that freezing rate had a synergistic effect on both yeast activity and dough rheology and subsequent loaf volume. And the optimum freezing rate is - 5 ℃/min, i. e. the temp. from - 32 ℃ raise to - 18 ℃ rapidly, and hold at - 18 ℃.
出处
《粮油食品科技》
2007年第4期28-30,共3页
Science and Technology of Cereals,Oils and Foods
关键词
冷冻面团
冷冻速率
烘焙性质
frozen dough
freezing rate
baking properties
