| This paper investigated the effect of emulsifier, thickener and enzyme on the special and high-gluten flour frozen dough, by measuring the tensile properties, wet gluten content, water loss rate and color of frozen dough. It showed that the influence of emulsifier on tensile area and water loss rate of the frozen dough is very obvious, the effect of thickener on the color of and wet gluten content is greater and the impact of enzyme on the color of frozen dough is evident.On the base of single factor analysis result, this paper studied the interaction of each type additive by response surface analysis methods and obtained compound additive through orthogonal test. The optimistic amount of additive for high-gluten flour obtained through response surface analysis was that: SSL 0.11%, glycerin monostearate 0.62%, soybean lecithin 0.27%, DATEM 0.28%, and the interaction between SSL and DATEM is significantly; xanthan gum 0.23%, guar gum 1.30%, carrageenan 0.61%, sodium polyacrylate 0.05%, the interaction of xanthan gum and carrageenan, guar gum and carrageenan, guar gum and sodium polyacrylate, carrageenan and sodium polyacrylate was exist; M4 8.5mg/kg, 393 64.0 mg/kg, lipase 27.3 mg/kg, glucose oxidase 33.0 mg/kg, M4 and 393, M4 and lipase, 393 and lipase, 393 and glucose oxidase, lipase and glucose oxidase has the interaction. The best amount of additive for special flour was that: CSL 0.59%, SSL 0.32%, oybean lecithin 0.38%, DATEM 0.18%, CSL and soybean lecithin, SSL and soybean lecithin, soybean lecithin and DATEM has the interaction; xanthan gum 0.33%, guar gum 0.90%, carrageenan 0.61%, sodium lecithin 0.05%, xanthan gum and carrageenan, guar gum and carrageenan, guar gum and sodium lecithin, carrageenan and sodium lecithin has the interaction; 191 33mg/kg, 393 106mg/kg, lipase 27mg/kg, glucose oxidase 34mg/kg, 191 and 393, 191 and glucose oxidase, 393 and glucose oxidase, lipase and glucose oxidase has the interaction.The additive amount for high-gluten flour obtained through the orthogonal test was that: compound emulsifier 0.6%, compound food gum 1.5%, compound enzyme 30mg/kg. The additive amount for special flour was that: compound emulsifier 0.8%, compound food gum 1.2%, compound enzyme 0.01%. The order that the additive have an effect on frozen dough is consistent (enzymes>emulsifier>thickener).The microscopic structure of adding additive and no adding additive frozen dough is different. The electron microscope scans showed that the crack of microscopic structure of no adding additive frozen dough was quite obvious and the structure was quite loose. However, after adding compound additive, frozen dough was similar with fresh dough. The cracks of the frozen dough were relatively small and the structure was uniform. The starch is dispersed evenly among the protein which is good for the formation of protein networks.Frozen steamed bread after adding the compound additive is relatively close with fresh steamed bread in the senses or the TPA results; The frost crack rate of frozen dumplings and quick-freezing dumplings after adding the additive significantly decrease, The results of sensory and TPA are close with the fresh dumplings; After adding additives, the acidity of refrigeration noodles reduce, cooking loss rate, dry matter loss rate, the rate of broken bars and the sense organ were also improved,and frozen steamed stuffed bun had better sensory after adding additives. |
