食品与发酵工业2025，Vol.51Issue(10)：243-249,7.DOI:10.13995/j.cnki.11-1802/ts.040114
海藻糖对冷冻馒头质构特性及水分状态的影响
Effect of trehalose on texture characteristics and water state of frozen steamed bread
摘要
Abstract
To solve the problem of quality deterioration of frozen steamed bread,the effects of trehalose addition on texture character-istics,water content,water distribution,gluten protein content,and microstructure of frozen steamed bread treated by freeze-thaw cycle were studied.Results showed that trehalose could effectively improve the quality of frozen steamed bread,which was manifested as impro-ving the hardness and chewability of steamed bread,and the gluten network structure was denser when the additional amount was 2％,which effectively reduced the damage to the structure of steamed bread by the freeze-thaw cycle.The analysis of the water status of steamed bread before and after treatment showed that water retention of steamed bread was significantly improved when the amount of trehalose was 2％ and frozen 3 times,and the T21,T22,and A21 of steamed bread increased by 26.2％,22％,and 4.96％,respectively,thus inhibi-ting water migration of steamed bread and reducing water loss.In summary,when the amount of trehalose was 2％,the processing quality of frozen steamed bread could be improved best.This study laid a theoretical foundation for the application of trehalose in the quality im-provement of frozen steamed bread processing.关键词
海藻糖/冷冻馒头/质构特性/水分分布Key words
trehalose/frozen steamed bread/texture property/water distribution引用本文复制引用
彭瑞芳,张霞,田郁,邢金金,郑雅,王琦,梁赢,王金水..海藻糖对冷冻馒头质构特性及水分状态的影响[J].食品与发酵工业,2025,51(10):243-249,7.基金项目
河南省教育厅自然科学项目-基础研究计划(20A550005) （20A550005）
河南工业大学校博士基金项目(2019BS017) （2019BS017）
