摘要
预烤冷冻面包以其快捷方便、“现烤出炉”等优势受到消费者欢迎,但在储运过程中低温冷冻及温度波动会导致其品质劣变。将抗冻蛋白与海藻糖分别加入到预烤冷冻面包面团中,经预烤、冻融、复烤后,分析不同添加量对复烤面包的热重特性、质构特性、气孔结构以及微观结构的影响。结果表明:在40~60℃加热区间内,复烤面包重量下降加快,二种抗冻保护剂的添加阻止了下降趋势,当添加量均大于0.4%时,复烤面包重量下降幅度减小;随着冻融周次的增加,复烤面包的品质逐渐劣变,添加抗冻蛋白与海藻糖的复烤面包的质构特性与对照组相比,均有不同程度的提高,当二者添加量均达到0.6%时达到峰值;冻融造成复烤面包的横截表面粗糙,气孔大小不均,气孔平均面积、气孔稠密度、气孔表面分率值降低,添加0.6%海藻糖和0.6%AFPs后三个气孔分率值得以提高,且海藻糖组均高于抗冻蛋白组。电镜观察结果显示:添加0.6%AFPs组复烤面包的面筋网络结构随着冻融周期的增加逐渐断裂、变薄,淀粉颗粒大部分裸露。此劣变现象在0.6%海藻糖组仅出现在第5冻融周期。
Antifreeze protein and trehalose were added to pre-bake frozen bread dough respectively. However,during storage and transportation,low-temperature freezing and temperature fluctuations lead to deterioration of its quality. After pre-baking,freezing and thawing,and re-baking,the effects of different addition amounts on thermogravimetric properties,texture properties,pore structure and microstructure of re-baked bread were analyzed.The results showed that :in the heating range of 40 ~ 60 ℃,the weight of re-baked bread decreases rapidly,and the addition of the two anti-freeze protection agents prevents the downward trend. With the increase of freeze-thaw cycles,the quality of the re-baked bread gradually deteriorated. The hardness and chewiness of the re-baked bread added with antifreeze protein and trehalose were lower than those of the non-added group,while the elasticity,recovery and cohesion were higher in the control group. And with the increase of the addition amount,the hardness and chewiness first decreased and then increased,and the elasticity,resilience and cohesion first increased and then decreased. When the addition amount of both reached 0.6%,the above indicators reached their peaks;The crosssectional surface of the re-baked bread was rough,the size of pores was uneven,and the average pore area,pore density,and pore surface fraction decreased. After adding 0.6% trehalose and 0.6% AFPs,the three stomatal analysis values were improved,and the trehalose group was higher than the antifreeze protein group :electron microscope observation showed that the gluten network structure of the re-baked bread in the 0.6% AFPs group was gradually broken and thinned with the increase of the freeze-thaw cycle,and most of the starch granules were exposed. This deterioration phenomenon only appeared in the 5th freeze-thaw cycle in the 0.6% trehalose group.
作者
杜婷婷
曲敏
孙贵尧
陈凤莲
杨丽媛
DU Tingting;QU Min;SUN Guiyao;CHEN Fenglian;YANG Liyuan(College of Food Engineering,Harbin University of Commerce,Harbin 150028;Heilongjiang Institute of Green Food Science,Harbin 150000)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期130-138,共9页
China Food Additives
基金
黑龙江省百千万重大专项(No.2020ZX08B02)。
关键词
海藻糖
抗冻蛋白
预烤冷冻面包
热重特性
微观结构
trehalose
antifreeze protein
prebaked frozen bread
thermogravimetric characteristics
microstructure
