低温冻藏对预烘焙面包淀粉消化及品质的影响

he partially baked breads were baked again after frozen at -18℃ for 7 days, 14 days, 21 days, and 28 days. The effects of frozen storage on starch digestion and quality of pre-baked bread were investigated through vitro starch digestion experiments, monitoring of the specific volume, texture and sensory evaluation. The results showed that compared with the conventional baked bread, the HI ( Hydrolysis index ) and eGI ( estimated glycemic index ) of pre-baked bread showed a trend of decreasing first and then increasing with the extension of frozen storage, reached the lowest value when frozen for 14 days, with HI and eGI being 43.2 and 63.4, respectively. The pre-baked bread showed a decrease in specific volume, crumb hardness, chewiness and resilience with the prolongation of frozen storage. However, there is no significant difference between samples with different frozen storage. The sensory score of pre-baked bread decreased and the overall acceptance of pre-baked bread frozen over 14 days was poor. Considering comprehensively, the optimal frozen time to ensure low starch digestibility and good baking quality of pre-baked bread is 14 days.