School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
Food Chem. 2019 Jan 30;272:76-83. doi: 10.1016/j.foodchem.2018.08.047. Epub 2018 Aug 10.
To better understand the effect of interesterified blend-based fast-frozen special fat (IBSF) on the quality of frozen dough, the physical properties and microstructure of frozen dough were investigated. The presence of IBSF in the frozen dough increased the gelatinization enthalpy (from 0.16 to 0.26 J/g) and decreased the degree of retrogradation (from 81.3% to 53.8%). The frozen dough added with IBSF also exhibited enhanced extensibility and greater flexibility. Data of DSC and Low-field NMR demonstrated that addition of IBSF significantly reduced the freezable water content and mobility of free water. SEM analysis showed that the starch granules were arranged in the gluten network of frozen dough. Compared with the corresponding physical blend-based special fat and commercial special fat, IBSF not only exhibited favorable influence on the quality of frozen dough, but didn't have trans-fatty acid. These results suggest that IBSF is promising in the preparation of prefrozen fast food.
为了更好地了解基于交酯化混合的快速冷冻特殊脂肪（IBSF）对冷冻面团质量的影响，研究了冷冻面团的物理性质和微观结构。在冷冻面团中添加 IBSF 会增加糊化焓（从 0.16 到 0.26 J/g）并降低回生程度（从 81.3%到 53.8%）。添加 IBSF 的冷冻面团还表现出更好的拉伸性和更大的柔韧性。DSC 和低场 NMR 的数据表明，添加 IBSF 显著降低了自由水的冻结水含量和流动性。SEM 分析表明，淀粉颗粒在冷冻面团的面筋网络中排列。与相应的物理混合特殊脂肪和商业特殊脂肪相比，IBSF 不仅对冷冻面团的质量有有利影响，而且不含反式脂肪酸。这些结果表明，IBSF 在预冷冻快餐的制备中具有广阔的应用前景。
