在各种冷条件下对面团和蒸面包进行质量分析
Mengli Niu1, Jinying Guo1, Xue Yang1
1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, P. R. China.
Journal of food science
|June 9, 2024
概括
液浸冷 (LF) 最好保持面团质量长达15天,保持冷食品的质地和结构. 其他方法,如快速冷机冷 (QF) 也显示出希望.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 结对于保持食品质量至关重要.
- 了解不同冷方法对面团特性的影响对于冷食品行业至关重要.
研究的目的:
- 评估四种冷方法 (LF,QF,PF,UF) 和冷时间对面团和蒸面包质量的影响.
- 分析纹理特性,质性行为,水分分布和结构的变化.
主要方法:
- 面团样本经过液浸冷 (LF),快速冷机冷 (QF),包装浸冷 (PF) 和超低温冰箱冷 (UF).
- 经过0,15,30和60天的冷后,评估了物理化学性质,纹理属性,动态质性质,水分布和结构完整性.
- 进行了相关性分析,以确定减肥和结合水含量的影响.
主要成果:
- 结通常会降低面团的物理化学性质.
- 与包装浸冷 (PF) 和液浸冷 (LF) 面团相比,超低温冰箱冷 (UF) 和快速冷机冷 (QF) 面团的储存和损失模块较高.
- 液浸冷 (LF) 改善了面团质地,降低了硬度并增加了弹性. 15天后,QF和LF面团显示了紧的结构.
结论:
- 液浸冷 (LF) 提供高效率,并保持面团质量长达15天.
- 减肥率和结合水含量显著影响面团和最终蒸面包的质地.
- 结果为优化冷方法和冷食品生产的持续时间提供了洞察力.
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