【摘要】 为解决冷冻面团的酵母细胞活性和持气力下降问题,提出了酵母与碳酸氢钠（NaHCO₃）混配的新途径。本文旨在探明NaHCO₃对酵母细胞活性和冷冻面团品质的影响。采用一定用量的酵母和不同用量的NaHCO₃制备冷冻面团,测定冷冻面团的酵母发酵力、酵母细胞数、持气力和双硫键含量。然后,将冷冻面团蒸制成馒头,对馒头进行感官评价。冷冻面团的酵母发酵力和持气力随NaHCO₃用量的增加而上升,在NaHCO₃用量为0.6%时达到最大值。适量的NaHCO₃不但促进酵母细胞生长,而且促进蛋白质双硫键形成,使面筋结构更加致密,从而提高冷冻面团的持气力。适量的NaHCO₃能够显著改善冷冻面团馒头的感官品质。当NaHCO₃用量为0.2%～0.4%时,馒头显示出较好的表面色泽、外观形状、内部气孔分布、气味、口味和口感,馒头感官评价的总分与市售新鲜馒头基本相同。本研究为冷冻面团生产的新技术开发提供了技术数据和理论参考。更多还原

【Abstract】 Combination of yeast and sodium bicarbonate（NaHCO₃） is proposed to solve the problems such as decline of yeast cell activity and gas holding ability in frozen dough. The objective of the present study was to clarify the effect of NaHCO₃ on yeast cell activity and frozen dough quality. Frozen dough was prepared using yeast mixed with different amount of NaHCO₃. We determined yeast fermentation ability,yeast cell population,gas holding ability and disulfide bond content of the frozen dough.Then,the frozen dough was used to make steamed bread followed by a sensory evaluation.Yeast fermentation ability and gas holding ability increased with increasing the dose of NaHCO₃,and reached the highest levels at 0.6% NaHCO₃.A suitable amount of NaHCO₃ stimulated the growth of yeast cells,and enhanced gas holding ability of the frozen dough due to the increasing disulfide bond formation and more compact gluten structure. The sensory quality of steamed bread made from frozen dough could be improved markedly by using a suitable amount of NaHCO₃. When NaHCO₃ dose was in the range of 0.2% to 0.4%,the steamed bread had a preferable surface color and luster,external shape,internal pore distribution,smell,taste and texture,and its total score of sensory evaluation was as high as that of commercial fresh steamed bread. The present study provided technical data and theoretical reference for the new technology development of frozen dough production.更多还原