在分子气化辅助浸泡下面团的冷动力学:对冷和解周期的质量和结构反应
Yao-Mian Chen1,2, Xiao-Mei Wu1,3, Xin-Xin Pang1,2
1School of Food Science and Engineering, Foshan University, Foshan, Guangdong 528000, China.
Food chemistry: X
|October 20, 2025
概括
雾化辅助浸泡冷 (HFIF) 显著加快冷,并保护冷面团的质量. 这种创新方法最大限度地减少了冷解损伤,保持了面团的结构和特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 低温生化技术 低温生化技术
- 材料科学 材料科学 材料科学
背景情况:
- 冷解周期会降低冷面团的质量,影响质地和结构.
- 传统的冷方法可能无法完全减轻在重复的冷解事件中的损害.
研究的目的:
- 调查雾化辅助浸泡冷 (HFIF) 对冷面团冷特性的影响.
- 评估HFIF在多个冷解周期中保持冷面团质量的有效性.
主要方法:
- 对HFIF的比较分析与-25°C的浸泡结 (IF) 和-80°C的快速结 (QF) 相比.
- 利用低场核磁共振 (LF-NMR) 和磁共振成像 (MRI) 来评估结动态.
- 评估了形态损伤,机械性能,质结构 (二硫化键,宏分子脱聚合) 和二次结构 (α-螺旋含量).
主要成果:
- HFIF将阶段过渡率提高了1.82倍 (vs. IF) 和2.18x (与QF相比).
- HFIF最大限度地减少了形态损伤,并保持了冷面团的优越机械性能.
- HFIF显著阻止了质二硫化物键裂变和宏分子脱聚合,同时在四个结解周期后增加了α-螺旋体含量.
结论:
- 分子作为一个有效的冷加速器和冷面团的冷保护剂.
- HFIF提供了一种新的方法来减轻冷解损害,提高冷面团质量保存.
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