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中文摘要: 为提高冷冻生胚馒头的品质，该文探究预醒发时间、解冻方式和蒸制方式对馒头比容、感官评分和质构特性的影响，结合单因素和Box?Behnken 响应面法，优化预醒发冷冻生胚馒头熟制工艺。通过差示扫描量热仪、扫描电子显微镜和面包图像分析仪，分析对照生胚面团与最优工艺条件下预醒发冷冻生胚馒头面团可冻结水含量、微观结构以及馒头孔隙分布的变化。结果表明，最佳预醒发冷冻生胚馒头熟制工艺为预醒发时间22 min，醒发箱解冻时间58 min，蒸箱蒸制时间18 min，该条件下馒头具有最优的感官品质，且不发生起泡收缩现象，馒头品质得到明显改善。
Abstract:To improve the quality of frozen steamed bread dough，the effects of pre?proofing time，thawing method and steaming method on the specific volume，sensory score and texture of steamed bread were investi?gated in this paper.In combination with single factor and Box?Behnken response surface methodology，the pre?proofing process of frozen steamed bread dough was optimized.Through differential scanning calorimetry，scanning electron microscopy and bread image analyzer，the changes in frozen water content，microstructure and pore distribution of steamed bread dough under control and optimized process conditions were analyzed.The results showed that the optimal process conditions for pre?proofing frozen steamed bread dough were pre?proofing time 22 min，thawing time in the proofing box 58 min，and the steaming time in the steaming box 18 min.Under these conditions，the steamed bread had the optimal sensory quality，without blistering shrink?age，and the quality of the steamed bread was significantly improved.
keywords: pre⁃proofing frozen steamed bread dough quality of steamed bread thawing method steaming method
文章编号：202403020 中图分类号： 文献标志码：
基金项目:河南省重点研发专项项目（221111112000）；河南工业大学自科创新基金支持计划项目（2020ZKCJ13）
| 作者 | 单位 |
| 陈赫帆1，陈洁1，2*，汪磊1，刘亚楠3，王洋洋3，邱寿宽3 | 1.河南工业大学粮油食品学院，河南郑州 450001；2.中原食品实验室，河南漯河 462300；3.丰益（上海）生物技术研发中心有限公司，上海 200100 |
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