【摘要】 借助质构分析仪,采用单项和正交的方法,研究了4种面团改良剂对焙烤用冷冻面团抗拉伸特性的影响,结果表明:单甘酯(DMG)0.3%、硬脂酰乳酸钠(SSL)0.3%、硬脂酰乳酸钙(CSL)0.3%、瓜尔豆胶0.8%单项添加时,以及按照DMG:SSL:CSL:瓜尔豆胶=4:3:2:12比例复合添加,冷冻面团的抗拉伸性良好。并以此配合进行了冷冻面团制品的焙烤对照试验,添加改良剂的制品的比体积、表皮颜色、形状、瓤芯质地结构、色泽、平滑度、芯弹柔性和口感都好于对照制品。更多还原

【Abstract】 The influences on the stability of the frozen dough were studied in this paper by a tension test carrying out on the CNS FARNELL QTS Texture Analyser through single-factor and orthogonal experiments.These influences included the percentage of monoglycerides(DMG),sodium stearyl lactylate(SSL),calcium stearyl lactylate(CSL)and guar gum.Then a conclusion was made:the frozen dough for baking-use had a better stability,when DMG’s percentage was 0.3 %,SSL was 0.3 %,CSL was 0.3 %,and guar gum was 0.8 %,and when DMG :SSL :CSL :guar gum was 4:3:2:12,and the products made from the frozen dough,which contented these additives,had better texture,flavor and other aspects than those did not.更多还原