| 摘要: |
| 以提高冷冻面团的玻璃化转变温度（Tg′）为目的，研究了动态机械热分析仪（DMA）测定面团Tg′的方法，以及实验分析不同添加剂对面团Tg′的影响。结果显示：制备面团测试样品时，在其底部垫薄纸片，并将面团在DMA测试炉内冻结，然后，运用双重悬臂夹具测量面团Tg′，可以准确地检测面团玻璃化转变的“峰”；测试的添加剂均能使面团的Tg′提高，按Tg′高低大小排列依次为：抗坏血酸（-25.09℃）、硬脂酰乳酸钠（SSL）(-26.32℃)、海藻糖（-27.67℃）、双乙酰酒石酸单（双）甘油酯（DATEM）（-27.69℃）、三聚磷酸钠（-28.12℃）、磷酸二氢钠（-28.26℃）、六偏磷酸钠（-29.35℃）、沙蒿籽胶（-32.54℃）、瓜尔豆胶（-35.22℃）、卵磷酯（-39.56℃）。在设计冷冻面团配方时，适量的添加这些添加剂，可以提高面团的Tg′，从而提高冷冻面团的储存稳定性。 |
| 关键词: DMA 冷冻面团 玻璃化转变 抗坏血酸 SSL |
| DOI： |
| 投稿时间：2012-02-28
|
| 基金项目:国家自然科学基金（50776060)和教育部新世纪优秀人才计划（07-0559）资助项目。 |
|
| The Effect of Additives on the Glass Transition Temperature of Frozen Dough Using DMA |
| Wu Youzhi,Liu Baolin |
| (Institute of Biothermal Technology, University of Shanghai for Science and Technology) |
| Abstract: |
| For the purpose of increasing the glass transition temperature (Tg ') of frozen dough, the method to measure the Tg' using dynamic mechanical thermal analysis（DMA）, and experimental analysis of the impact of different additives on Tg ' of dough were studied. The dough samples padded with a tissue piece at the bottom were frozen in the DMA test furnace, and then measured using the dual cantilever. The Tg' of dough can be accurately detected from the glass transition "peak". According to the Tg' level, the Tg ' of dough added with different additives were as follows: ascorbic acid (-25.09℃), sodium stearoyl lactylate（SSL） (-26.32℃), trehalose (-27.67℃), diacetyl tartaric acid esters of mono and diglycerides（DATEM）(-27.69℃), sodium tripolyphosphate (-28.12℃), sodium dihydrogen phosphate (-28.26℃), six partial sodium (-29.35℃), Artemisia seed gum (-32.54℃), guar gum (-35.22℃), lecithin (-39.56℃ ). In the design of the frozen dough recipe, the right amount of additives can improve Tg ' of dough, thereby improving the storage stability of frozen dough. |
| Key words: DMA frozen dough glass transition ascorbic acid SSL |
