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冷藏对面团发酵及面包品质的影响
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Effect of Refrigerated Storage on Dough Fermentation Property and Bread Quality
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DOI:10.3969/j.issn.1673-1689.2018.07.002
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中文关键词: 冷藏 发酵力 比容 质构 风味物质
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英文关键词: refrigeration,fermentation property,specific volume,texture,volatiles
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基金项目:
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摘要点击次数: 96
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全文下载次数: 190
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中文摘要:
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通过测定酵母发酵力、面包比容、质构及风味物质等参数,研究了不同冷藏温度、冷藏时间及面团冷藏前醒发处理时间对面团发酵及面包品质的影响。结果发现,面团前处理时间越短,冷藏醒发温度越低,酵母持续产气时间越长;增加前处理时间以及提高冷藏醒发温度,可使面团更快达到醒发终点。增加面团前处理时间或提高冷藏发酵温度,可有效改善面包芯硬度和弹性。通过GC-MS测定的风味物质结果显示,冷藏会增加面包风味物质含量,并随着冷藏时间增长而增加。
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英文摘要:
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The effect of refrigeration on dough fermentation property and bread quality in terms of specific volume,texture and flavor were studied. Different refrigeration conditions included refrigeration temperature,storage period and pre-fermentation. The results revealed that lower refrigeration temperature and less pre-fermentation could increase the duration of yeast gas production. Meanwhile,longer pre-fermentation time and higher refrigeration temperature would shorten the time to reach the largest specific volume. A better texture was also obtained at longer pre-fermentation time and higher refrigeration temperature. In addition,GC-MS results showed that the refrigeration could increase the content of bread flavor,and the volatiles content would increase with the growth in storage time.
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