冷藏发酵工艺对面团及油条品质的影响

Effects of Refrigeration and Fermentation on the Quality of Dough and Deep-fried Dough Sticks

摘要:

以无铝油条预混粉为原料制作冷藏面团，考察面团在不同冷藏条件下的发酵能力及制作成油条的品质变化，研究不同冷藏温度、冷藏时间及前发酵时间对面团发酵及油条品质的影响。发现前发酵时间、冷藏温度及冷藏时间对油条感官品质及质构品质均有影响，除前发酵60 min外，随冷藏时间增加，感官评分先增加后减小；前发酵时间相同的条件下，冷藏温度越高，面团发酵越快，到达发酵终点用时越短；相同冷藏温度条件下，前发酵时间越长，面团醒发越快，到达发酵终点所需时间越短；油条质构特性指标显示硬度与剪切力变化一致，与弹性指标变化相反。结果表明，油条面团经前发酵40 min在2 ℃温度下冷藏1~3 d，油条感官品质及质构特性较好，此条件下，油条冷藏面团的货架期为3 d。

Abstract:

The refrigerated dough was made by deep-fried dough sticks premixed powder (aluminum free), and the fermentation ability of dough and the quality change of deep-fried dough sticks were studied under different refrigeration conditions. The effects of different refrigeration temperature, refrigeration time and pre-fermentation time on the dough fermentation and the quality of deep-fried dough sticks were investigated. The results showed that the pre-fermentation time, refrigeration temperature and refrigeration time had influences on the textural properties of the deep-fried dough sticks, and the sensory score first increased and then decreased with the increase of refrigeration time after the pre-fermentation of 60 min. Under the same conditions of fermentation time, the higher of the refrigeration temperature, the faster of the dough fermentation and the shorter the fermentation time. Under the same conditions of refrigeration temperature, the longer of the pre-fermentation time, the faster of the dough fermentation and the shorter the optimum fermentation time. The analysis of textural properties showed that the hardness changes was consistent with the shear force and opposite with the elasticity. Consequently, good textural properties of deep-fried dough sticks were obtained when the dough was refrigerated for 1 to 3 days at 2oC after the pre-fermentation of 40 min, and the shelf life of refrigerated dough was 3 days.