冻藏时间对面团水分物态变化及品质特性的影响
Effect of frozen storage time on water transformation and quality characteristics of dough
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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（FW）、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，FW、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（To、Tc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.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 (To,Tc 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.
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