文献类型：期刊文献

中文题名：预醒冷冻面团制作及其质量控制

英文题名：The Production and Quality Control of Pre-splitting Wake of Frozen Dough

作者：周家春[1];包成龙[1];陈涵[1];周羽[2]

机构：[1]华东理工大学生物工程学院,上海200237;[2]上海天祥质量技术服务有限公司,上海200233

年份：2013

卷号：34

期号：9

起止页码：95

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2011】；

语种：中文

中文关键词：预醒冷冻面团;面包;食品添加剂

外文关键词：pre-splitting wake of frozen dough; bread; food additive

摘要：研究了冻结温度和解冻后的不同操作工艺条件及不同配比的增稠剂、抗冻剂及乳化剂对预醒冷冻面团发酵面包的影响。结果表明:-25℃下冷冻60 min,解冻温度10℃,解冻时间90 min,醒发温度34℃,醒发时间60 min为最佳操作工艺条件。添加剂质量分数(比例均按照高筋小麦粉质量计)为瓜尔豆胶0.2%,黄原胶0.2%,海藻糖0.4%,蔗糖酯0.3%,SSL 0.1%,DATEM 0.1%,分子蒸馏单甘酯0.3%时,预醒冷冻面团发酵面包品质最佳。
Research the influence of varied physical operation, thickener, antifreeze and emulsifier on pre-splitting wake of frozen dough. The results showed that when the amount of Locust bean gum was 0.2%, Guar gum was 0.2%, trehalose was 0.4%, SSL was 0.1%, sucrose esters was 0.3%, DATEM was 0.1% and molecular distillation monoglyceride was 0.3%, the quality of bread made from pre-splitting wake of frozen dough was the best.