Akbarian Mina, Koocheki Arash, Mohebbi Mohebbat, Milani Elnaz
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran.
Iranian Academic Center for Education Culture and Research (ACECR), Khorasan Razavi, Mashhad, Iran.
J Food Sci Technol. 2016 Oct;53(10):3761-3769. doi: 10.1007/s13197-016-2361-2. Epub 2016 Oct 28.
In this paper the effects of frozen storage time, xanthan gum and rate of freezing on frozen sweet dough properties and unfermented bread quality was investigated. Results revealed that the water holding capacity, WHC, K (stress decay rate) and K (residual stress at the end of the stress relaxation experiment) values of frozen dough decreased with increasing frozen storage time and decreasing freezing rate; while the lowest values for these parameters were obtained for samples without xanthan gum. The amount of unfreezable water increased and freezable water decreased with addition of xanthan gum. Glass transition temperature for fresh or frozen sweet were around -37 and -39 °C, respectively. Addition of xanthan gum increased the glass transition temperature of fresh and fozen sweet dough. Firmness and gumminess of sweet bread increased during frozen storage which led to lower specific volume of frozen sweet bread. Increasing freezing rate and addition of xanthan gum to dough formulation improved the texture and specific volume of the final bread.
本文研究了冷冻储存时间、黄原胶和冷冻速率对冷冻甜面团性质及未发酵面包品质的影响。结果表明，冷冻面团的持水能力（WHC）、K（应力衰减率）和K（应力松弛实验结束时的残余应力）值随冷冻储存时间的增加和冷冻速率的降低而降低；而对于不含黄原胶的样品，这些参数的值最低。添加黄原胶后，不可冻结水的量增加，可冻结水的量减少。新鲜或冷冻甜面团的玻璃化转变温度分别约为-37℃和-39℃。添加黄原胶提高了新鲜和冷冻甜面团的玻璃化转变温度。冷冻储存期间，甜面包的硬度和黏性增加，导致冷冻甜面包的比容降低。提高冷冻速率并在面团配方中添加黄原胶可改善最终面包的质地和比容。
