食品科学 ›› 2008, Vol. 29 ›› Issue (11): 125-129.

• 基础研究 • 上一篇    下一篇

冰结构蛋白影响冷冻面团及面包体系发酵烘焙与热力学特性的研究

 周美玲, 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:2008-11-15 发布日期:2011-12-08

Effect of Ice Structuring Protein on Fermentation and Thermodynamic Characteristics of Frozen Dough and Baking Systems

ZHOU  Mei-Ling, 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 Co.Ltd.,Zhangjiagang 215634,China;3.Food and Agricultural Products Research Center,Oklahoma State University,Stillwater OK 74078-6055,USA
  • Online:2008-11-15 Published:2011-12-08

摘要: 研究了冰结构蛋白(ice structuring protein,ISP)作为新型冷冻食品添加剂在三种面团及面包体系,包括冷冻面团面包、预烘焙冷冻面包和新鲜面团面包中的应用,并探索了其对冷冻面团及面包体系发酵烘焙与热力学特性产生的影响。结果表明:ISP可增大冷冻面团面包的比容,经-18℃冻藏14d的ISP强化面团可得到与新鲜面团面包比容接近的结果;ISP有软化面包质地的作用,对经长时间冻藏的样品效果更显著;含有ISP的面包冻藏过程中水分含量保持相对稳定,而对照样增大趋势明显;ISP的引入致使面团体系糊化焓增大。

关键词:  , 冰结构蛋白, 冷冻面团, 面包发酵, 烘焙体系, 冰晶, 糊化焓

Abstract: The new food ingredient,ice structuring protein(ISP) is a protein that has the ability to modify the growth of ice resulting in the stabilization of ice crystals over a defined temperature range and in the inhibition of the recrystallization of ice.The effects of ISP on fermentation and thermodynamic characteristics of the frozen dough,part-baking,and fresh baking systems were investigated.The specific volume,moisture content,hardness and gelatinization enthalpy of baking systems were determined after frozen storage at -18 ℃.ISP improves the specific volume of frozen dough bread.No significant effects of ISP on specific volume are found in other types of bread.The moisture content of the bread with ISP after different periods of frozen storage keeps constant,while that of the control sample increases with the time of frozen storage extending.The hardness of the bread with ISP is softer than that of control sample,which is attributed to the damage of bread structures produced by the ice crystallization.In all types of baking systems with ISP,the gelatinization enthalpy of baking system is larger than that of the control sample.

Key words: ice structuring protein, frozen dough, bread fermentation, baking systems, ice crystals, gelatinization enthalpy