γ-聚谷氨酸对冻藏面团及馒头品质的影响

doi:10.7506/spkx1002-6630-20190908-105

食品科学 ›› 2020, Vol. 41 ›› Issue (22): 22-27.doi: 10.7506/spkx1002-6630-20190908-105

γ-聚谷氨酸对冻藏面团及馒头品质的影响

谢新华，毋修远，仵军红，沈玥，王娜，张蓓，徐丽娜

（1.河南农业大学食品科学技术学院，河南郑州 450002；2.郑州市食品药品检验所，河南郑州 450006）

出版日期:2020-11-25 发布日期:2020-11-26
基金资助:
河南省自然科学基金项目（182102210305）

Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread

XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina

(1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;2. Zhengzhou Food and Drug Control Institute, Zhengzhou 450006, China)

Online:2020-11-25 Published:2020-11-26

摘要/Abstract

摘要： 为了提高冻藏面团及馒头的品质，采用旋转流变仪、流变发酵仪、差示扫描量热仪和扫描电子显微镜测定添加γ-聚谷氨酸（poly-γ-glutamic acid，γ-PGA）面团的流变学特性、发酵特性、热力学特性、微观结构，并用质构仪、核磁共振仪和电子眼测定馒头的硬度、水分分布和孔隙率。结果表明，添加γ-PGA质量分数为0.7%（面粉干基计）时，面团的储能模量及损耗模量达最大，面团发酵高度最高，持气量最大，而面团的熔化焓最小，随着γ-PGA添加量增大，面团孔洞变小、变均匀，连续性较好；随馒头贮藏时间延长，添加0.7%的γ-PGA使馒头中弱结合水向自由水的转化量显著减少，而贮藏5 d后馒头的硬度比对照组降低21.7%，孔隙率由对照组的28.46%降至17.92%。γ-PGA能有效减弱冻藏对面团网络的破坏，提升面团的冻藏稳定性，提高馒头品质。

关键词: γ-聚谷氨酸；冻藏面团；馒头；品质

Abstract: A dynamic rheometer, a fermentation rheometer, differential scanning calorimetry, and scanning electron microscopy were used to study the effect of poly-γ-glutamic acid (γ-PGA) addition on the rheological properties, fermentation characteristics, thermodynamic characteristics and microstructure of frozen dough, and the effect on the hardness, moisture distribution and porosity of steamed bread made from frozen dough was evaluated using a texture analyzer, nuclear magnetic resonance and an electronic eye. The results showed that dough supplemented with 0.7% (relative to dry flour mass) γ-PGA exhibited the maximum storage modulus and loss modulus, highest fermentation height and gas-holding capacity, and lowest melting enthalpy. Dough pores became larger more and uniformly distributed and showed improved continuity with increasing addition of γ-PGA. The migration of the water state from weakly bound to free significantly declined in steamed bread with 0.7% γ-PGA with the prolongation of storage time. After 5 days of storage, the hardness was 21.7% lower than that of the control group, and the porosity was 17.92%, lower than that (28.46%) of the control group. The above results indicate that γ-PGA can effectively weaken damage to dough network structure caused by frozen storage, and improve the frozen storage stability of dough and the quality of steamed bread.

Key words: poly-γ-glutamic acid; frozen dough; steamed bread; quality

中图分类号:

TS213.3

谢新华，毋修远，仵军红，沈玥，王娜，张蓓，徐丽娜. γ-聚谷氨酸对冻藏面团及馒头品质的影响[J]. 食品科学, 2020, 41(22): 22-27.

XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina. Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread[J]. FOOD SCIENCE, 2020, 41(22): 22-27.

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γ-聚谷氨酸对冻藏面团及馒头品质的影响

Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread

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