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摘要：随着我国经济发展模式的转变和连锁经营模式在世界范围内推广，冷冻面团也逐渐在我国得到普及。冷冻面团的出现大大提高了生产效率，其产品品质与酵母细胞抗冻能力、冷冻面团制作工艺、以及冷冻和解冻过程等等因素密切相关。本试验利用质构仪及感官评价手段，通过探讨冷冻面团制作过程中理化性质以及质构特性的变化；经单因素和正交试验；得到冷冻面团最佳配方及制作工艺。实验结果表明：冷冻面团最佳配方为：小麦粉100%、酵母0.9%、改良剂0.3%、色拉油3%、盐1.5%、糖粉12%、奶粉4%、水50%、DATEM0.6%，以此配方制作面包最佳工艺为：冷冻5day，冷冻前醒发15min，冷冻后醒发50min，解冻温度20℃。52796
毕业论文关键词： 冷冻面团；双乙酰酒石酸单双甘油酯；质构分析；感官评定
Research on new technologies of improving the quality of frozen dough
Abstract：As the transformation of Chinese economic development model and the promotion of the chain business model in the world, frozen dough has gradually gained popularity in our country. Frozen dough has significantly enhanced the production efficiency. The quality of its product is closely related to the frost resistance of yeast cells, frozen dough production process, as well as freezing and thawing process among other factors. In this experiment, texture analyzer and sensory evaluation tools are used, by exploring the changes in physical and chemical properties and textural properties in the frozen dough production process; through single factor and orthogonal experiment; get the best frozen dough recipe and production process. The results showed that: the best formula for the frozen dough: wheat flour 150g, yeast 1.35g, conditioner 0.45g, salad oil 4.5g, salt 2.25g, sugar 18g, milk powder 6g, water 75g, DATEM 0.6% making this recipe bread for the optimum: frozen 5day, before freezing proofed for 15min, after frozen proofed for 50min, thawing temperature at 20℃.
Keywords：Frozen dough; DATEM; texture analysis; sensory evaluation
目 录
1 绪论 1
1.1 冷冻面团概述 1
1.2.1 冷冻面团主要技术的研究 1
1.3 本课题研究的目的和意义 2
1.4 本课题研究的内容 3
2 实验材料与方法 4
2.1 实验材料与试剂 4
2.2 实验仪器与设备 5
2.3 实验方法 5
2.3.1 冷冻面团面包的制作工艺及基础配方 5
2.3.2 冷冻面团面包的性质测定 6
2.3.3 冷冻面团面包的品质改善 10
3 实验结果与讨论 12
3.1 冷冻面团品质的配方改善 12
3.1.1酵母添加量对面包品质的影响 12
3.1.2 DATEM对面包品质的影响 15
3.2 冷冻面团品质的工艺改善 17
3.2.1 醒发时间对面包品质的影响 17
（一） 冷冻前醒发时间的影响 17
（二） 冷冻后醒发时间的影响 18