添加马铃薯雪花粉对面团特性和纸杯蛋糕营养品质的影响

研究了马铃薯雪花全粉(potato flake,PF)对面团特性和对纸杯蛋糕营养品质的影响。在本研究中,将马铃薯雪花全粉以不同的浓度(10%,30%,50%)加入到纸杯蛋糕中。与对照组相比,添加马铃薯雪花全粉的纸杯蛋糕中蛋白含量增加了11.04%~16.55%,脂肪含量降低了3.10%~13.18%,总膳食纤维增加了将近1.00~1.50倍。所有添加马铃薯雪花全粉的纸杯蛋糕配方在矿物质和氨基酸方面均表现出更高的综合营养价值。添加马铃薯雪花全粉降低了感官评价的得分,尤其是添加比例为30%和50%时。用马铃薯雪花全粉部分替代小麦粉制作纸杯蛋糕降低了蛋糕的高度和弹性,并明显增强了硬度。蛋糕的高度和弹性分别降低了2.36%~14.91%,9.55%~18.98%,硬度增加了0.43%~42.49%。热机械学特性检测表明面团的吸水率和稳定时间明显升高,而且马铃薯雪花全粉对混合面团中的蛋白质弱化和淀粉的糊化特性有明显的影响。使用激光扫描共聚焦显微镜(confocal scanning laser microscopy,CSLM)对面团的微观结构进行了表征,结果表明添加马铃薯雪花全粉破坏了面筋蛋白网络的连续性。     

Ethyl cellulose/hydroxypropyl methyl cellulose-based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

This study attempts to fill the gap in ongoing research on the design, optimization, and characterization of ethyl cellulose/hydroxypropyl methyl cellulose-based (EC/HPMC-based) low-saturated oleogel-shortenings by examining their functional effects on physicochemical, and rheological properties in the cupcake and its batter. Thus, the commercial shortening was completely replaced with the oleogel-shortenings in the cake formulation and, then, characteristics of the batter (including specific gravity, emulsion stability, and rheological properties), and cake samples (specific volume, moisture content, and texture properties) were evaluated and compared with each other and the control samples (containing commercial-shortening). In short, the EC-based- and EC/HPMC-based-oleogel-shortenings-batters had more specific gravity and emulsion stability than the control-batter. Liner viscoelastic rang in EC/HPMC-based-oleogel-shortenings-batter, EC-based-oleogel-shortenings-batter, and control-batter was 0.212%, 0.159%, and 0.195%, respectively. EC/HPMC-based-oleogel-shortenings-batter had a more viscoelastic behavior than EC-based-oleogel-shortening-batter after the control-batter (p < 0.05). The results of frequency sweep and dynamic shear tests indicated a higher similarity of the rheological behavior of the EC/HPMC-based-oleogel-shortening-batter with the control-batter. The results of moisture content and texture profile analysis of the cake samples indicated a slower staling in the oleogel-shortenings containing samples, especially EC/HPMC-based-oleogel-shortening type.