%0 Journal Article
%T 冷藏对面团发酵及面包品质的影响
%A 孝英达
%A 吴凤凤
%A 王沛
%A 王金鹏
%A 徐学明
%A 金征宇
%J 食品与生物技术学报
%D 2018
%R 10.3969/j.issn.1673-1689.2018.07.002
%X 通过测定酵母发酵力、面包比容、质构及风味物质等参数，研究了不同冷藏温度、冷藏时间及面团冷藏前醒发处理时间对面团发酵及面包品质的影响。结果发现，面团前处理时间越短，冷藏醒发温度越低，酵母持续产气时间越长；增加前处理时间以及提高冷藏醒发温度，可使面团更快达到醒发终点。增加面团前处理时间或提高冷藏发酵温度，可有效改善面包芯硬度和弹性。通过GC-MS测定的风味物质结果显示，冷藏会增加面包风味物质含量，并随着冷藏时间增长而增加。</br>The effect of refrigeration on dough fermentation property and bread quality in terms of specific volume，texture and flavor were studied. Different refrigeration conditions included refrigeration temperature，storage period and pre-fermentation. The results revealed that lower refrigeration temperature and less pre-fermentation could increase the duration of yeast gas production. Meanwhile，longer pre-fermentation time and higher refrigeration temperature would shorten the time to reach the largest specific volume. A better texture was also obtained at longer pre-fermentation time and higher refrigeration temperature. In addition，GC-MS results showed that the refrigeration could increase the content of bread flavor，and the volatiles content would increase with the growth in storage time
%K 冷藏 发酵力 比容 质构 风味物质&lt
%K /br&gt
%K refrigeration
%K fermentation property
%K specific volume
%K texture
%K volatiles
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201807002&flag=1