冷冻非发酵面团冻藏过程中化学成分及物理特性的变化

doi:10.7506/spkx1002-6630-201406047

食品科学 ›› 2014, Vol. 35 ›› Issue (6): 219-223.doi: 10.7506/spkx1002-6630-201406047

冷冻非发酵面团冻藏过程中化学成分及物理特性的变化

叶晓枫1，赵黎平1，曹蓉2，唐根胜2，韩永斌1,*

1.南京农业大学农业部农畜产品加工与质量控制重点开放实验室，江苏南京 210095；
2.南京市六合区农业局，江苏南京 211500

收稿日期:2013-06-07 修回日期:2014-03-12 出版日期:2014-03-25 发布日期:2014-04-04
通讯作者: 韩永斌 E-mail:hanyongbin@njau.edu.cn
基金资助:
江苏省高校优势学科建设工程资助项目；“六合英才计划”项目

Changes in Chemical Composition and Physical Characteristics of Frozen Non-Fermented Dough during Frozen Storage

YE Xiao-feng1, ZHAO Li-ping1, CAO Rong2, TANG Gen-sheng2, HAN Yong-bin1,*

1. Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University,
Nanjing 210095, China; 2. Liuhe District Agricultural Bureau in Nanjing, Nanjing 211500, China

Received:2013-06-07 Revised:2014-03-12 Online:2014-03-25 Published:2014-04-04
Contact: Yongbin Han E-mail:hanyongbin@njau.edu.cn

摘要/Abstract

摘要：

考察冷冻非发酵面团于－18 ℃冻藏不同时间（0、5、10、15、20、25 d），其化学成分与物理特性的变化。结果表明：随着冻藏时间的延长，直链淀粉含量总体上呈下降趋势，当冻藏至第5天时，其含量急剧下降，之后呈波动变化；还原糖含量逐渐上升，然后趋于稳定（含量约49.26 mg/g干质量）；戊聚糖含量小幅下降；巯基含量呈先上升后下降趋势；硬度、胶着性增加，黏聚性变化不显著（P＞0.05），弹性下降；弹性模量G’与黏性模量G’’均有所下降；除冻藏15 d外，tanδ值相近且均高于空白组；色泽也有所下降。结论：随着冻藏时间的延长，冷冻非发酵面团的品质有所下降。

关键词: 冻藏, 冷冻非发酵面团, 化学成分, 物理特性

Abstract:

The changes in the chemical composition and physical characteristics of frozen non-fermented dough stored at
－18 ℃ for 0, 5, 10, 15, 20 or 25 days were investigated. The results showed that with extending the frozen storage time,
the amylose content was generally decreased and sharply decrease on the 5th day of frozen storage, and then tended to
fluctuate. The content of reducing sugar was gradually increased, then reached a plateau and kept steady (~49.26 mg/g dry
basis). The pentosan content was slightly reduced. The sulfhydryl content rose at first and then dropped. Both hardness and
gumminess were increased but the changes in cohesiveness were not significant (P > 0.05) and springiness declined. The
storage modulus (G’) and loss modulus (G’’) were both lower than those in the control group. Except for the 15th day of
frozen storage, tan δ values were close to and higher than those in the control group. L* value was lessened and the color
of dough became slightly worse. Thus, the quality of non-fermented dough is degraded to some extent with extending the
frozen storage duration.

Key words: frozen storage, frozen non-fermented dough, chemical composition, physical characteristics

中图分类号:

TS201.1

叶晓枫1，赵黎平1，曹蓉2，唐根胜2，韩永斌1,*. 冷冻非发酵面团冻藏过程中化学成分及物理特性的变化[J]. 食品科学, 2014, 35(6): 219-223.

YE Xiao-feng1, ZHAO Li-ping1, CAO Rong2, TANG Gen-sheng2, HAN Yong-bin1,*. Changes in Chemical Composition and Physical Characteristics of Frozen Non-Fermented Dough during Frozen Storage[J]. FOOD SCIENCE, 2014, 35(6): 219-223.

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冷冻非发酵面团冻藏过程中化学成分及物理特性的变化

Changes in Chemical Composition and Physical Characteristics of Frozen Non-Fermented Dough during Frozen Storage

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