添加剂和冷冻面团搅拌温度对流变发酵参数和面包体积的影响

Response surface methodology described the effects of salt, lactic acid, shortening, and exogenous trehalose and dough mixing temperature (DMT) and their interactions on the three rheological and fermentation parameters. These included maximum dough height (Hm), maximum height of gas release (Hm0) and CO2 production, measured by the Rheofermentometer F3, and bread specific volume (Sp. Vol.) of frozen sweet dough. The models could estimate the four parameters with R2 values of 0.76, 0.69, 0.93, and 0.59, respectively. Salt significantly influenced all four parameters in a negative way. DMT affected positively the Hm and Sp. Vol. of bread. Lactic acid affected Hm only, but its interactions with other variables influenced all four parameters. Shortening level affected Hm0 and CO2 production positively and Sp. Vol. negatively. The added exogenous trehalose improved Hm, Hm0, and CO2 production significantly, but not the Sp. Vol. of bread. Among the three Rheofermentometer parameters, Hm showed the highest correlation with Sp. Vol. (R2 ¼ 0.75). DMT for the maximum Hm and Sp. Vol. varied with the level of other ingredients. Trehalose alone could not overcome the challenges in a sweet frozen dough system to improve the Sp. Vol., and its combined effects with other ingredients will need to be evaluated to restore the impaired gas retention of the frozen sweet dough.