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The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks.

机译：添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。

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摘要

Scope and method of study. The effects of commercial dough conditioner (CDC) and methylcellulose (MC), glutathione (GSH) and dead yeast on dough rheological properties and baking quality of bread sticks made from pre-proofed frozen dough were investigated. The properties of frozen dough and baked bread sticks were studied as a function of storage time (1 day and up to 12 weeks). The rheological properties of a full formula dough were studied using Rheofermentometer, dynamic stress rheometer and texture analyzer. Phase separation of the dough was also studied using ultracentrifugation. Dough and bread structure were investigated using SEM and photo images. Starch gelatinization using enzymatic method and baking quality were determined.; Findings and conclusions. Rheofermentometer parameters showed significant correlations with baking quality and could be used to predict baking quality of bread sticks. Storage (G′) and loss (G′′) moduli obtained from dynamic rheological test of the dough showed the highest correlation with the total area of the extensibility test for the dough receiving a rest period of 26 min prior to testing (r = 0.678 at 0.05 Hz). The ratio of maximum resistance to extension (Rmax) to distance at maximum force (E) correlated with crust and crumb scores and crumb firmness but not with specific volume. The addition of MC and the mix of CDC and MC improved specific volume and crumb firmness of frozen dough. MC improved crust score of bread sticks made from hard red spring flour but not from hard red winter flour. Breadsticks containing dead yeast (heat treated) showed pale crust color, dark brown spots, blisters and dense grain in fresh and frozen dough. Freshly baked breadsticks (no frozen storage time) containing GSH showed no apparent change in crust and crumb color including crumb grain while small brown spots on the crust, and coarse and yellowish crumb were observed when the dough was frozen even for only one day. In conclusion, additives (MC and CDC+MC) could be used to improve dough properties and baking quality but could not prevent discoloration and brown spots in the crust at long period time of frozen dough (8–12 weeks). These defects were affected by GSH and dead yeast cell.
机译：研究范围和方法。商业面团调理剂（CDC）和甲基纤维素（MC），谷胱甘肽（GSH）和死酵母对预先打样的面包棒的面团流变特性和烘烤质量的影响研究了冷冻面团。研究了冷冻面团和烤面包条的特性与储存时间（1天至12周）的关系。使用流变发酵仪，动态应力流变仪和质地分析仪研究了全配方面团的流变特性。还使用超速离心研究了面团的相分离。使用SEM和照片图像研究面团和面包的结构。使用酶法测定淀粉糊化和烘烤质量。 的发现和结论。 Rheofermentometer参数与烘烤质量具有显着相关性，可用于预测面包条的烘烤质量。通过面团的动态流变学测试获得的储能模量（G '）和损失模量（G ' '）与总面积的相关性最高面团的延展性测试的平均值，该面团在测试前休息了26分钟（在0.05 Hz下， r = 0.678）。最大抗力延伸率（Rmax）与最大力（E）时的距离之比与硬皮和面包屑得分以及面包屑硬度相关，但与比体积无关。添加MC以及CDC和MC的混合物可改善冷冻面团的比容和面包屑硬度。 MC改善了由坚硬的红色春粉制成的面包棒的硬皮得分，但没有改善由坚硬的红色冬粉制成的面包棒的硬壳得分。含有死酵母（经过热处理）的面包棒在新鲜和冷冻面团中显示出浅的外壳颜色，深褐色的斑点，水泡和致密的谷物。含有GSH的新鲜烤制的面包棒（无冷冻保存时间）显示，面包皮和面包屑的颜色（包括面包屑颗粒）没有明显变化，而在面包皮上冷冻甚至仅一天，面包皮上仍会观察到褐色的小面包屑和粗糙而微黄色的面包屑。总之，添加剂（MC和CDC + MC）可用于改善面团性能和烘烤质量，但不能防止冷冻面团长时间（8-12周）变色和硬皮中的褐色斑点。这些缺陷受GSH和死亡酵母细胞的影响。

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  • 作者

    Uriyapongson, Juntanee.;

  • 作者单位

    Oklahoma State University.;

  • 授予单位 Oklahoma State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2002
  • 页码 235 p.
  • 总页数 235
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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