食品科学 ›› 2008, Vol. 29 ›› Issue (8): 53-57.

• 基础研究 • 上一篇    下一篇

冷冻糯性粉团老化特性及玻璃态相变温度的研究

袁博,黄卫宁,邹奇波   

  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
  • 出版日期:2008-08-15 发布日期:2011-08-26

Study on Staling Characteristics and Glass Transition Temperature of Frozen Waxy Rice Flour Dough

 YUAN  Bo, HUANG  Wei-Ning, ZOU  Qi-Bo   

  1. 1. State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2. Fortune Bakery Co. Ltd.,Zhangjiagang 215634,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 本实验研究了复配抗老化剂对糯性粉团在冻藏温度为-18℃,6周冻藏期内的老化特性的影响,并通过DSC对其玻璃态相变温度(Tg)的测定研究了其冻藏过程中发生老化的可能原因。结果表明:复配抗老化剂的加入对糯性粉团在冻藏过程中的老化具有一定的抑制作用,减缓糊化度的下降,抑制硬度、老化焓的上升;复配抗老化剂对提高糯性粉团的冻藏完整性具有一定的保护作用;复配抗老化剂的加入能够使糯性粉团的Tg从-32.405℃提高至-26.111℃,提高了6.294℃,但由于实验所采用-18℃的冻藏温度仍高于Tg,所以在冻藏过程中粉团会在一定程度上继续发生老化现象。

关键词: 糯性粉团, 冷冻产品, 老化, 差示扫描量热法, 玻璃态相变温度

Abstract: This study mainly aimed at investigating effects of compound anti-staling additives containing xanthan gum,β-cyclodextrin,β-amylase and CSL on staling of frozen waxy rice flour dough stored at -18℃ for 6 weeks. The possible reason of staling of waxy rice flour dough during frozen storage was also investigated by measurement of glass transition temperature(Tg ) using differential scanning calorimetry(DSC) . Results showed that the additives have some effects on anti-staling of the frozen waxy rice flour dough. They can slow down the decrease of degree of gelatinization and the increase of hardness and enthalpy,improve the integrity of frozen dough product during storage and also increase Tg of waxy rice flour dough by about 6.294℃ from -32.405 ℃ to -26.111 ℃. However,as the Tg was less than -18 ℃,the staling process of the frozen dough product still happens during its frozen storage.

Key words: waxy rice flour dough, frozen dough product, staling, DSC, glass transition temperature