【摘要】 为获得冷冻全烘烤面包的最佳复热工艺，将冷冻保藏的面包通过微波解冻联合电烤箱加热的方式进行复热，分析现烤面包及冷冻面包的微观结构，测定面包的比容、水分含量及硬度，通过单因素和正交试验探究微波解冻时间、电烤箱加热时间、表面喷水量对复热面包品质的影响。冷场发射扫描电子显微镜结果表明，冷冻面包复热后，面包中淀粉颗粒与面筋网络的结合更加紧密，面包面筋网络结构的完整性与连续性有所恢复。冷冻面包的最佳复热工艺参数为微波解冻3 min、面包表面喷水量4.5%、电烤箱加热2 min，此时面包的综合评分为89.58。在此条件下，复热后面包芯质地细腻，口感松软。更多还原

【Abstract】 The optimal reheating process for frozen fully baked bread was explored. The frozen bread was reheated by microwave thawing combined with electric oven heating. The microstructures of freshly baked bread and frozen bread were observed,and the specific volume,moisture content,and hardness of bread were determined. The effects of microwave thawing time,electric oven heating time,and surface water spraying amount on the quality of reheated bread were investigated by single factor and orthogonal tests. The results showed that after reheating,the bread presented increasingly tight bounding network of starch granules to gluten and restored integrity and continuity of the gluten network structure. The optimal reheating parameters for frozen bread were microwave thawing for 3 min,spraying 4.5%(mass fraction,in terms of bread mass)of water onto the bread surface,and heating in an electric oven for 2 min,the overall score for the bread at these canditions was 89.58. The bread reheated under these conditions had a fine texture,and a fluffy taste.更多还原