冻藏时间对面团水分物态变化及品质特性的影响

许可; 邱国栋; 李星科; 王宏伟; 刘兴丽; 张艳艳; 张华

doi:10.12187/2021.01.002

冻藏时间对面团水分物态变化及品质特性的影响

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 食品生产与安全河南省协同创新中心, 河南郑州 450001;
3. 河南省冷链食品质量安全控制重点实验室, 河南郑州 450001

作者简介: 许可(1995-),女,河南省信阳市人,郑州轻工业大学硕士研究生,主要研究方向为食品工程.;

基金项目: 国家重点研发计划项目（2018YFD0400604-02）；河南省自然科学基金项目（182300410067）；郑州市重大科技专项项目（188PCXZX805）
中图分类号: TS201.1

Effect of frozen storage time on water transformation and quality characteristics of dough

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China;
3. He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Received Date: 2020-09-23

CLC number: TS201.1

摘要: 研究了不同冻藏时间（0 d、10 d、20 d、30 d）对面团中可冻结水含量（F_W）、水分分布及存在状态、热力学特性和质构特性的影响，并通过主成分分析和相关性分析探究它们之间的相关性.结果表明：随着冻藏时间的延长，面团的水分物态发生了显著改变，F_W、强结合水含量（A₂₁）和自由水含量（A₂₃）增加，弱结合水（T₂₂）和自由水（T₂₃）的横向弛豫时间均向左偏移；冻藏后面团的热稳定性（T_o、T_c和ΔH）提高，硬度、黏附性和咀嚼性增加，内聚性降低；冻藏期间面团内部水分物态和热力学特性的变化会引起面团质构特性PC1变化值的提高，从而导致面团品质劣变.
- 冷冻面团 /
- 水分分布 /
- 热力学特性 /
- 质构特性 /
- 主成分分析
Abstract: The effects of different freezing storage time (0 d,10 d,20 d,30 d) on the water content (Fw),water distribution and existence state,thermodynamic characteristics and texture characteristics in the dough were studied.And the correlation between them was explored through principal component analysis and correlation analysis.The results showed that the moisture state of the dough changed significantly with the increase of the frozen storage time.Fw,strongly-bound water content (A₂₁) and free water (A₂₃) increased,the lateral relaxation time of weakly-bound water (T₂₂) and free water (T₂₃) in the dough shifted to the left.After frozen storage,the thermal stability (T_o,T_c and ΔH) of the dough was improved,the hardness,gumminess and chewiness were increased,and the cohesiveness was reduced.The change of the internal moisture and thermal characteristics of the dough during the frozen storage period caused the improvement of the change value of the dough texture properties PC1,which represented the dough quality deteriorated.
- frozen dough /
- water distribution /
- thermal characteristics /
- texture characteristics /
- principal component analysis
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冻藏时间对面团水分物态变化及品质特性的影响

作者简介: 许可(1995-),女,河南省信阳市人,郑州轻工业大学硕士研究生,主要研究方向为食品工程.;

Effect of frozen storage time on water transformation and quality characteristics of dough

计量

通讯作者: 陈斌, bchen63@163.com

冻藏时间对面团水分物态变化及品质特性的影响

作者简介:许可(1995-),女,河南省信阳市人,郑州轻工业大学硕士研究生,主要研究方向为食品工程.

English Abstract

Effect of frozen storage time on water transformation and quality characteristics of dough

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冻藏时间对面团水分物态变化及品质特性的影响

作者简介: 许可(1995-),女,河南省信阳市人,郑州轻工业大学硕士研究生,主要研究方向为食品工程.;

Effect of frozen storage time on water transformation and quality characteristics of dough

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通讯作者: 陈斌, bchen63@163.com

冻藏时间对面团水分物态变化及品质特性的影响

作者简介:许可(1995-),女,河南省信阳市人,郑州轻工业大学硕士研究生,主要研究方向为食品工程.

English Abstract

Effect of frozen storage time on water transformation and quality characteristics of dough

目录