食品科学 ›› 2008, Vol. 29 ›› Issue (8): 39-42.

• 基础研究 •    下一篇

冰结构蛋白对长期冻藏冷冻面团抗冻发酵特性与超微结构的影响

潘振兴,邹奇波,黄卫宁,金亮秀,RAYAS-DUARTE Patricia   

  1. 江南大学食品科学与技术国家重点实验室; 福临门大家庭食品有限公司; 美国俄克拉荷马州立大学农产品与食品研究中心
  • 出版日期:2008-08-15 发布日期:2011-08-26

Effects of Ice Structuring Protein on Fermentation Characteristics and Microstructure of Frozen Dough during Long-term Cold Storage

 PAN  Zhen-Xing, ZOU  Qi-Bo, HUANG  Wei-Ning, JIN  Liang-Xiu, RAYAS-DUARTE  Patricia   

  1. 1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Fortune Bakery,Zhangjiagang 215634,China;3.Food and Agricultural Products Research Center,Oklahoma State University,Stillwater OK 74078-6055,USA
  • Online:2008-08-15 Published:2011-08-26

摘要: 本实验采用质构分析仪、扫描电镜以及冷冻面团烘焙发酵试验法研究了冰结构蛋白(ISP)对长期冻藏冷冻面团抗冻发酵特性与超微结构的影响。结果发现:将面团在-18℃冻藏0、35、70、105d后,随冻藏时间延长,面团醒发时间延长,面包比容减小。添加0.5%ISP的面团,经105d冻藏后,醒发时间由153min缩短到130min,缩短了15.0%;面包比容由4.05ml/g上升到4.71ml/g,上升了16.3%,并且ISP使面包硬度有所减小。扫描电镜实验表明:强化0.5%ISP的冷冻面团,经过105d的冻藏后,仍然可以观察到明显的面筋网络结构,这说明ISP可以显著保护冷冻面团超微结构。

关键词: 冷冻面团, 冰结构蛋白, 长期冻藏, 发酵, 烘焙, 面团超微结构, 扫描电镜

Abstract: Texture profile analysis results indicated that the addition of ice structuring protein(ISP) prolongs proofing time with cold storage time continuing and decreases specific volume of the frozen dough bread dough stored at -18 ℃ for 0,35,70 and 105 d,respectively. When 0.5% ISP was added to the dough after 105 d cold storage,the proofing time decreases from 153 min to 130 min and the specific volume increases from 4.05 ml/g to 4.71 ml/g. The ISP also has positive impact on firmness of bread. Scanning electron microscope(SEM) observation results showed that gluten network still can be observed in the dough added with ISP at 0.5% level after 105 d cold storage,which indicates that ISP can protect the microstructure of frozen dough effectively.

Key words: frozen dough, ice structuring protein, long-term storage, fermentation, baking, dough microstructure, SEM