吐鲁番文书中的“酱”、“浆”与葡萄的加工、越冬防寒问题

吐鲁番文书中涉及浆、甜浆、酱、甜酱等名目的文书包括三类,一是反映葡萄加工制品葡萄浆的“酱”、“浆”,二是反映中原酱文化的“酱”,三是与葡萄浆无关的专用名词的“浆”词组。文书中的葡萄浆,实际上是指皮渣已分离的葡萄汁,是一种葡萄汁饮品,也可以酿酒。葡萄园劳作中的“运浆”、“踏浆”之浆就是葡萄浆,它们与“抽枝”、“覆盖”、“收拣残枝”、“埋柱”、“运枝柯”等葡萄埋土越冬防寒一样,也是葡萄园在农历十月份的重要工作内容。“踏浆”是一种破碎葡萄果粒的方法,高昌、唐西州已经采用。“槽头”是“踏浆”法破碎葡萄果粒的场所,也是“手工”法破碎葡萄果粒的场所。     

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage time; specifically gum addition reduced the fusion enthalpy in comparison to control formulation, 76.9 J/g for formulation with both gums and 81.2 J/g for control, at 28th day. Other calorimetric parameters, such as T_g and freezable water amount, were also influenced by frozen storage time. For all formulations, proofing rate of dough after freezing, frozen storage time and thawing, decreased in comparison to non-frozen dough, indicating that the freezing process itself was more detrimental to the proofing rate than storage time. For all formulations, the mean value of proofing rate was 2.97 ± 0.24 cm³ min⁻¹ per 100 g of non-frozen dough and 2.22 ± 0.12 cm³ min⁻¹ per 100 g of frozen dough. Also the proofing rate of non-frozen dough with xanthan gum decreased significantly in relation to dough without gums and dough with only guar gum. Optical microscopy analyses showed that the gas cell production after frozen storage period was reduced, which is in agreement with the proofing rate results.