冷冻华夫面团保质期内品质提升的研究

Study on Quality Improvement of Frozen Waffle Dough during Shelf Life

摘要:

研究了冷冻华夫面团冻藏期间的水分质量分数、水分分布、酵母含量、产气能力、持气能力等指标的变化，阐明冷冻面团品质变化的机制。实验表明，冷冻华夫面团冻藏时间对产品品质具有显著影响，当冻藏时间为3个月时，酵母含量、产气能力、持气能力分别下降了28%、23%和36%。通过研究不同类型添加剂（谷朊粉、黄原胶、羟丙基甲基纤维素、结冷胶）对冷冻面团冻藏期间品质的影响，发现适量加入添加剂对于产品品质的提升具有一定效果，其中谷朊粉和黄原胶在降低冰晶体机械损伤、提高面团发酵能力方面效果显著。与对照相比，谷朊粉提升酵母含量131%，发酵能力210%，黄原胶提升酵母含量107%，发酵能力181%。

Abstract:

This paper systematically studied the changes of water content, water distribution, yeast content, gas production capacity and gas holding capacity of frozen waffle dough during frozen storage period, and clarified the mechanism of quality change of frozen waffle dough. The experiment showed that the frozen storage time of frozen waffle dough had a significant influence on the product quality. When the storage time was 3 months, the yeast content, gas production capacity and gas holding capacity decreased by 28%, 23% and 36%, respectively. The different types of modifier (gluten, xanthan gum, HPMC, gellan gum) affected the frozen dough quality during frozen storage. The proper addition of the modifier effectively improved the products quality. The gluten and xanthan gum remarkably reduced the ice crystal mechanical damage and improved the dough fermentation ability. Compared with the control group, gluten powder increased yeast content by 131% and fermentation capacity by 210%, while xanthan gum increased yeast content by 107% and fermentation capacity by 181%.