摘要
以高筋小麦粉和猪油为原料制作潼关千层饼饼坯,并对其在冻藏30 d过程中的水分分布、结晶度、微观结构、流变学特性及烤制后成品饼的质构和感官特性进行分析。结果表明:相比于新鲜饼坯,在冻藏第30天时,饼坯自由水含量增加了145%,相对结晶度升高了179.69%,弹性模量与黏性模量分别降低了49.55%和42.40%。第15天开始淀粉颗粒逐渐暴露在面筋网络之外。20 d时饼坯烤制的成品饼酥脆感评分高于合格线,且菌落总数未超标,因此冷冻饼坯保质期为20 d。在冻藏过程中,饼坯弱结合水的减少速率超过了自由水的增加速率,弹性模量比黏性模量下降更快。
Using high gluten wheat flour and lard as raw materials,Tongguan thousand layer cake blanks were made,and their moisture distribution,crystallinity,microstructure,rheological properties,as well as the texture and sensory properties of the finished cake after baking were analyzed during frozen storage for 30 days.The results showed that compared with fresh cake blanks,the free water content of the cake blanks increased by 145%,the relative crystallinity increased by 179.69%,and the elastic modulus and viscous modulus decreased by 49.55%and 42.40%,respectively,after 30 days of freezing.Starting from the 15 th day,starch granules gradually exposed outside the gluten network.On the 20th day,the crispy score of the finished cake blanks baked from the pancake was higher than the qualified line and the total number of colonres did not exceed the standard,so the shelf life of the frozen pancake was 20 d.During the freezing process,the decrease rate of weakly bound water of the cake exceeded the increase rate of free water,and the elastic modulus decreased faster than the viscous modulus.
作者
腾隽岩
黄峻榕
蒲华寅
潘越
董筱菡
张冲
TENG Jun-yan;HUANG Jun-rong;PU Hua-yin;PAN Yue;DONG Xiao-han;ZHANG Chong(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi’an 710021,Shaanxi,China)
出处
《粮食与油脂》
北大核心
2025年第2期112-119,共8页
Cereals & Oils
基金
国家自然科学基金项目(31772012)
陕西省重点研发计划一般项目(2023-YBNY-175)
西安市科技计划项目(24NYGG0055)。
关键词
潼关
千层饼
冷冻饼坯
淀粉
预制食品
酥脆感
Tongguan
thousand layer cake
frozen cake blank
starch
prepared food
crispness
