关键词: 冷冻面团, 沙蒿胶, 刺槐豆胶, 抗拉伸阻力, 可冻结水, 面筋蛋白

Abstract: The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum. The resistance to extension, freezable water and microstructure were determined by extensograph, differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) of control dough and the dough with ASK gum and with locust bean gum after 1, 2, 3, and 4 weeks frozen storage. The results showed that: (1) Resistance to extension of all samples increased with storage time increasing, but extensibility decreased; when frozen storage time was same, the resistance to extension of the dough with ASK gum was biggest in three samples, the dough with locust bean gum got the second one, controlled dough had the smallest data; the other way round, extensibility of the dough with ASK gum had the smallest data, the dough with locust bean gum was next one; controlled dough got the biggest data. (2) The amount of freezable water increased with storage time increasing, however, the addition of two kinds of gums lowered the amount of freezable water in frozen dough; the amount of freezable water in frozen dough with locust bean gum is the least, and that of control dough is the most. (3) After a certain period of frozen storage, the damage of microstructure of frozen dough with ASK gum was less than that of control dough. And the effect of ASK gum was more effective than that of locust bean gum.

Key words: frozen dough, artemis sphaerocephala krasch gum (ASK gum), locust bean gum, resistance to extension, freezable water, gluten protein