摘要
使用冷冻面团生产面包具有经济、方便、快捷,产品质量稳定的特点,冷冻面团的主要缺点是:面团的醒发时间随着冷冻储存时间的延长而延长,且面包比容小。起酥油系统是提高冷冻面包面团储存稳定性的关键因素之一,流态起酥油具有良好的功能性和流动性,可以满足食品工业自动化生产的要求。研究了一种流态起酥油对冷冻面团烘焙特性的影响,结果表明在冷冻面团研究开发中使用流态起酥油可以很好地改善冷冻面团面包的烘焙特性,使得用冷冻面团制得的面包与新鲜面包在制作参数和口感上相比没有很大的区别,冷冻面团在冷冻储存期间烘焙品质的下降可以用一种专用于冷冻面团的起酥油系统来弥补。
The using of frozen doughs has the characteristic of economic, convenient, and steady product quality. The main shortcomings of frozen dough are its bread with reduced loaf volume, and prolonged proofing time as frozen storage time is extended. Shortening system was found to be one of the critical ingredients in improving the storage stability of frozen bread dough. Fluid shorting system is now getting popular because of the ease of handling in modem baking industries. The effects of a fluid shortening system on the baking properties of frozen bread doughs were investigated. Results indicate the fluid shortening system enhances loaf volume, reduces proofing time and improves crumb firmness. The loss in bread - making potential of frozen doughs during storage can be mitigated by including in the formula a shortening system specially formulated for frozen dough.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第12期61-64,共4页
China Oils and Fats
关键词
流态起酥油
冷冻面团
烘焙特性
fluid shortening
frozen dough
baking properties
