预醒冷冻面团制作及其质量控制
The Food Industry(2013)
Abstract
研究了冻结温度和解冻后的不同操作工艺条件及不同配比的增稠剂、抗冻剂及乳化剂对预醒冷冻面团发酵面包的影响。结果表明:-25℃下冷冻60 min,解冻温度10℃,解冻时间90 min,醒发温度34℃,醒发时间60 min为最佳操作工艺条件。添加剂质量分数(比例均按照高筋小麦粉质量计)为瓜尔豆胶0.2%,黄原胶0.2%,海藻糖0.4%,蔗糖酯0.3%,SSL 0.1%,DATEM 0.1%,分子蒸馏单甘酯0.3%时,预醒冷冻面团发酵面包品质最佳。
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Key words
food additive,bread,pre-splitting wake of frozen dough
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