变性淀粉对冷冻面团面包品质的影响.docx

变性淀粉对冷冻面团面包品质的影响王晓艳，荐桂茹，田颖( 苏州高峰淀粉科技有限公司，苏州215168)摘 要: 以木薯淀粉为原料，主要研究了预糊化淀粉、羟丙基二淀粉磷酸酯和乙酰化二淀粉磷酸酯三种变性淀粉的物化特性与冻融稳定性，以及它们对冷冻面团面包比容及面包全质构的影响 变性淀粉对冷冻面团面包品质的影响 王晓艳，荐桂茹，田颖 ( 苏州高峰淀粉科技有限公司，苏州 215168) 摘 要: 以木薯淀粉为原料，主要研究了预糊化淀粉、羟丙基二淀粉磷酸酯和乙酰化二淀粉磷酸酯三种 变性淀粉的物化特性与冻融稳定性，以及它们对冷冻面团面包比容及面包全质构的影响。实验结果表明: 木 薯淀粉经过不同方式的变性后，物化特性差异很大，其中，羟丙基二淀粉磷酸酯的冻融稳定性最好，预糊化 淀粉的冻融稳定性最差; 添加 5% 三种变性淀粉后均能显著延缓冷冻面团的下降趋势，并对冷冻面团面包的 品质具有良好的改善作用。这一结果与变性淀粉冻融稳定性及冷冻面团面包比容变化趋势一致，进一步表明 变性淀粉，尤其是羟丙基二淀粉磷酸酯可以有效抑制冷冻面团内部水分的迁移，降低冻藏过程中冰晶和重结 晶的形成，从而改善冷冻面团面包的内部质构。 关键词: 变性淀粉; 冻融稳定性; 冷冻面团; 面包品质 文章编号: 中图分类号: 文献标识码: 1006 － 2513( 2014) 01 － 0192 － 06 TS202. 1 A Effect of modified starch on the quality of frozen bread dough WANG Xiao-yan，JIAN Gui-ru，TIAN Ying ( Suzhou Gaofeng Starch Technology Co． ，Ltd． ，Suzhou 215168) Abstract: In this paper，with tapioca starch as raw material，physical and chemical properties and freeze － thaw stabili- ty of three modified starch including pre － gelatinized starch，hydroxypropyl distarch phosphate and acetylated distarch phosphate were studied． Their effects on the quality of frozen dough bread were also discussed． The results showed that chemical properties of tapioca starch were varied by different degeneration method． Among them，hydroxypropyl distarch phosphate had the best freeze thaw stability while pre － gelatinized starch was the least． Starch degradation was signifi- cantly improved after adding 5% of three modified starch in frozen dough． The result was in consistent with modified starch freeze － thaw stability and frozen bread dough specific volume． This further proofed that modified starch，especial- ly hydroxypropyl distarch phosphate，could effetely retrain the internal moisture migration in frozen dough，and reduce the formation of ice crystal and recrystallization during the frozen storage． Therefore，the internal structure of frozen bread dough was improved． Key words: modified starch; freeze thaw stability; frozen dough; bread quality 离，可使消费者随时