Liu Jun, Yang Lei, Wang Yingji, Wang Mengnan, Qian Qilong, Lou Lei, Wu Zhe, Zhu Jiamin, Fu Xiaoyu, Xing Jun, Tu Yixian, Liu Yun-Guo
Xinjiang Key Laboratory of Biological Resources and Genetics Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, China.
Foods. 2025 Feb 20;14(5):717. doi: 10.3390/foods14050717.
With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non- were selected to minimize the effects of long-term refrigeration on the physicochemical properties and microstructure of fermented doughs. Compared to the control group without mixed yeast strains and additives, the fermentation properties, textural properties, dynamic rheology, starch crystallinity, protein structure, water distribution, and microstructure were investigated by mixed yeast strains and additives for 14 days of long-term refrigeration. The results showed that using mixed yeast strains (: ; = 0.46:0.27:0.27), α-amylase, diacetyl tartaric acid ester of mono(di)glycerides and polydextrose can avoid the excessive fermentation of refrigerated dough. In addition, mixed yeast strains and additives could maintain the orderliness of the secondary structure of gluten proteins, stabilize the microstructure of starch and gluten proteins, and reduce the migration and loss of water in the dough. This study clarified that mixed yeast strains and additives are conducive to prolonging the long-term refrigeration of dough, and could better maintain the quality of dough during long-term refrigeration. These results provide a theoretical basis for further research on the large-scale production of refrigerated fermented dough.
随着冷藏时间的延长，面团会变得发黏，面筋强度减弱，这会对面团的质地产生负面影响。同时，不同酵母的生长和代谢差异导致面团的理化性质和产品最终品质存在很大差异。因此，在本研究中，选择了合适的添加剂来尽量减少长期冷藏对发酵面团理化性质和微观结构的影响。与未添加混合酵母菌株和添加剂的对照组相比，研究了混合酵母菌株和添加剂对长期冷藏14天的面团的发酵特性、质地特性、动态流变学、淀粉结晶度、蛋白质结构、水分分布和微观结构的影响。结果表明，使用混合酵母菌株（:;: = 0.46:0.27:0.27）、α-淀粉酶、单（双）甘油酯的二乙酰酒石酸酯和聚葡萄糖可以避免冷藏面团过度发酵。此外，混合酵母菌株和添加剂可以维持面筋蛋白二级结构的有序性，稳定淀粉和面筋蛋白的微观结构，并减少面团中水分的迁移和损失。本研究阐明了混合酵母菌株和添加剂有利于延长面团的长期冷藏时间，并能在长期冷藏期间更好地保持面团品质。这些结果为冷藏发酵面团大规模生产的进一步研究提供了理论依据。
