本文通过核磁共振测定冷冻面团及其面包的水分迁移情况，流变仪测定冻藏过程中冷冻面团的流变学特性，质构仪和扫描仪分析面包的品质，研究三种甘油酯：乙酰化单、双甘油脂肪酸酯（ACETEM），双乙酰酒石酸单双甘油酯（DATEM）和六聚甘油单油酸酯，对冷冻面团及其面包品质的影响。结果表明：在冻藏过程中，三种甘油酯对冷冻面团及其面包的品质均有改善。与对照组相比，冻藏前三种甘油酯增加了面团及其面包的结合水比例，分别是面团增加了4.21%、7.02%、11.23%和面包增加了0.27%、4.67%、16.00%。而冻藏后，三种甘油酯降低了冷冻面团及其面包的水分迁移。在冻藏期间，冷冻面团的粘弹性降低，它们的损耗角正切值（tan δ）增加，发酵后对照组面团的tan δ增加了11.90%，添加了0.5%ACETEM面团的tan δ仅增加了4.76%。冻藏60 d后，含0.5%ACETEM的面包比容为3.29 mL/g，比对照组增大了23.50%；面包硬度为2298.92 g，比对照组柔软19.18%。因此，添加了0.5%ACETEM的改善效果最好。

In this work, the water migration of frozen dough and bread, the rheological properties of frozen dough during freezing and the quality of bread were determined by NMR, rheometer, texture analyzer and scanner, respectively, to investigate the effects of three kinds of glycerides (acetylated monoglycerin and diglycerin fatty acid esters (ACETEM), diacetyl tartrate monodiglyceride (DATEM) and hexaglycerol monooleate) on the quality of frozen dough and bread. The results showed that the quality of frozen dough and bread were improved by the three kinds of glycerides during freezing process. Before freezing process, compared with the control group, the three kinds of glycerides increased the proportion of bound water in the dough and bread. The dough increased by 4.21%, 7.02% and 11.23%, respectively, and the bread increased by 0.27%, 4.67% and 16.00%, respectively. After freezing process, the three kinds of glycerides reduced the moisture migration of the frozen dough and bread. During freezing process, the viscoelasticity of the frozen dough decreased and the loss tangent (tan δ) increased. After fermentation, the tan δ of the control dough increased by 11.90%, while the dough with 0.5% ACETEM addition increased by only 4.76%. After 60 days of freezing storage, the specific volume and hardness of bread containing 0.5% ACETEM were 3.29 mL/g and 2298.92 g, respectively, which were 23.50% larger and 19.18% softer than the control group. Therefore, the best improvement was achieved by adding 0.5% ACETEM.

国家自然科学基金资助项目（31660481）