The Research On The Changing Mechanism Of Frozen Dough Quality In The Freezing And Storage Period

Taking frozen dough as the research object, studied freezing rate and storage time differenceof quality change and analysis the influence of ice crystal state on quality respectively, furtherunderstanding the mechanism of the influence and the quality change of dough. On themacroscopic quality, on the dough stretchability, filtration rate, quality and TPA, analysis of theindex change degree and mutual significance of difference; On the microscopic structure, To takeoff ice crystal formation pore on scanning electron microscopy (Sem) and using Matlab softwareprocessing image,That pore size, number and percentage of total area, in order to achieve a moreaccurate to see crystal form of change; The ice crystals and quality index to combine are discussed,to further study the mechanism of frozen dough quality changes. The main conclusions are asfollows:Wheat flour dough was researched, with frozen curve on different processing, water lossrate stretching force, quality and texture characteristics variation being tested. The ice crystalsstation of dough after freezing were observed by electron microscopy, and Matlab was applied toanalyze ice crystals area.The results showed that the lower the freezing rate, the higher the waterloss rate of dough, the lower the tensile strength. Significant difference between the hardness,flexibility, cohesion and resilience was observed, while the difference of chewiness was notsignificant. The significant different between ice crystal size and amounts of different groups wasobserved, which indicated that the state of the ice crystals had important influence on texturecharacteristics.Through the determination of quick-frozen behind regiment in-10℃and-20℃respectivelyafter after a day, a week after January and the water lossing and TPA, then for each process doughmicroscopic structure of300times and1000times were observed and analyzed, and the imageanalysis get pore distribution. Research findings,-10℃temperature under different stagefiltration rate significantly different,-20℃different stage filtration rate did not show significantdifference; Different treatment dough hardness, elasticity, cohesion and chewiness there existsignificant differences between various treatments resilience no significant difference; Afterdifferent temperature, different storage period of time, dough microscopic structure has certaindifference changes in-20℃, dough ice crystals change degree at-10℃dough; Pore distributionrate and the number was reduced, the average pore area increase gradually. Temperature isdifferent, different storage time, ice crystals in the dough physical change on dough quality effect,low temperature and time is short, more can keep good quality indexes of dough, more accordwith the demand of the consumers.