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以蛋糕糊比容和蛋糕保湿性为指标,对羧甲基纤维,蔗糖酯,单甘酯在蛋糕中的应用效果进行了探讨,初步筛选了其合理配比和用量。 相似文献
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《中国食品添加剂》2015,(5)
采用三因素三水平的正交实验设计,制作了九种不同配方的蛋糕油,利用不同配方的蛋糕油采用一次搅打法制作蛋糕的烘焙实验来检验蛋糕油对蛋糕质量的影响,主要研究了蛋糕油的感官指标和蛋糕油的理化特性分析即打擦度、浆料比重、体积得率等三个指标,结果表明,蛋糕油的最优配方为分子蒸馏单甘酯14%、蔗糖脂肪酸酯9%、山梨醇10%。在确定最优配方的蛋糕油后,通过对蛋糕中添加蛋糕油的使用量、添加时间及烘焙方法等蛋糕油的工艺性特性进行研究,结果表明,蛋糕的烘焙工艺为在面粉用量100g、全蛋液200g时,蛋糕油适宜的使用量为20g;使用蛋糕油蛋糕的烘烤工艺中以入炉温度应在180℃,5min后提高到210℃进行烘烤最佳。本研究的目的为蛋糕油的生产和蛋糕的加工提供实验指导和理论依据。 相似文献
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海绵蛋糕复合乳化剂研究 总被引:4,自引:0,他引:4
在海绵蛋糕中加入单甘油酯、蔗糖酯、硬酯酰乳酸钙(CSL)及Tween-80等乳化剂均能提高蛋糕品质,通过正交试验研究不同配比乳化剂对提高海绵蛋糕感官品质和保鲜性不同作用,其中蛋糕保鲜性通过测定蛋糕水分活度变化和感官变化加以判断;试验结果表明,海绵蛋糕乳化剂最佳工艺配方为:单甘油酯0.2%、蔗糖酯0.2%、硬酯酰乳酸钙(CSL)0.4%、Tween-80为0.1%。 相似文献
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采用微波熟化方式,研究乳化剂种类和用量对蛋糕品质的影响,优化乳化剂的配方,通过质构仪和感官品尝评价蛋糕品质.结果表明,分子蒸馏单甘酯(GMS)具有较好的起泡性和泡沫稳定性,可明显增大蛋糕比容,提高其柔软性:蔗糖脂肪酸酯(SE)和辛烯基琥珀酸淀粉酯(OSA-starch)具有较好的乳化性能,三种乳化剂经复配后具有协同增效的作用.复合乳化剂的适宜配方为分子蒸馏单甘酯0.6%、蔗糖脂肪酸酯0.2%和辛烯基琥珀酸淀粉酯0.3%.添加了复合乳化剂的蛋糕的质地柔软,膨松性好,内部气孔小而均匀,口感细腻. 相似文献
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蛋糕有着绵软而有弹性的结构,细密而紧韧的组织,滋润而嫩爽的口感,深受广大消费者的喜爱。但是在长期放置过程中,蛋糕会出现结构粗糙、松散干硬、弹性和风味变差等老化现象,使产品质量下降。本文分别研究了海藻酸钠、海藻酸丙二醇酯(PGA)和黄原胶对蛋糕面糊比重和感官评分品质的影响,单因素实验表明三种添加剂对蛋糕面糊特性和蛋糕产品品质都有一定效果;然后进行正交试验,试验优化出蛋糕品质改良剂的配方为:海藻酸钠0.15%,海藻酸丙二醇酯0.15%,黄原胶0.1%,在此条件下进行验证试验,检测后发现复配型蛋糕品质改良剂能改善蛋糕面糊比重,提高蛋糕质构特性和感官评分,使蛋糕弹性较好,硬度显著降低,老化程度明显较小,显示蛋糕的品质十分良好。 相似文献
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甘薯淀粉磷酸单酯的性能及对蛋糕品质影响的研究 总被引:4,自引:0,他引:4
对甘薯淀粉磷酸单酯的特性研究表明:甘薯淀粉经酯化后,粘度、持水性、持气泡性和糊的透明度都增大,糊化温度降低,冻融稳定性明显增强。将甘薯淀粉磷酸单酯应用于蛋糕生产中,可明显地改善蛋糕的品质。 相似文献
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复合乳化剂提高海绵蛋糕质量的研究 总被引:2,自引:0,他引:2
在海绵蛋糕生产中加入单甘酯、蔗糖酯、司盘、吐温等乳化剂均能提高质量,使用以单甘酯为主体的复合乳化剂可明显缩短打蛋时间,最后制得的蛋糕具有体积增大,结构细腻,弹性好及口感佳,保鲜期长的特点。实验结果表明乳化剂混合物的最佳配比为单甘酯50%、司盘20%、吐温30%。 相似文献
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蛋糕油的制作及其稳定性的研究 总被引:2,自引:1,他引:2
探讨了蛋糕油的制作方法和各个组分的作用,对蛋糕油稳定性的影响因素进行了详细的综述,并讨论了蔗糖脂肪酸酯对蛋糕油稳定性的改善作用。 相似文献
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James K. Carson 《International Journal of Food Properties》2013,16(6):1254-1263
A review of the literature identified that there is significant scatter in the data for the thermal conductivity of cakes (including muffins). Most data have been obtained using the line source or thermal conductivity probe method. In this work the thermal conductivity of two types of cakes (sponge cake and yellow cake) were measured over a range of porosities, using a transient comparative method. The thermal conductivity data measured in this work were generally lower than the data measured by the probe or line source method; however, they appeared to lie on a similar curve to the data collated by previous workers who measured thermal conductivity at porosities outside the range considered in this work. The thermal conductivity of the cakes was modelled assuming the cakes were binary materials made up of a condensed phase and air, using equations that did not contain any empirical parameters. Of the eight thermal conductivity models considered, the effective medium theory model provided the most accurate predictions for thermal conductivity as a function of porosity. 相似文献
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Andrés F. Rocha-Parra Mayara Belorio Pablo D. Ribotta Cristina Ferrero Manuel Gómez 《International Journal of Food Science & Technology》2019,54(4):1265-1275
Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations. 相似文献
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Manuel Gómez Elena Ruiz‐París Bonastre Oliete 《International Journal of Food Science & Technology》2010,45(9):1794-1800
Wheat‐milling process generates different flour streams that differ in particle size, composition and functional and cake‐making properties. Particle size, composition and pasting properties of flour fractions (two from break and three from reduction system) obtained during milling of three wheats varying in protein content were determined. Shape, textural, colour and sensory analyses were performed on cakes prepared with the different mill streams. The final break and reduction streams had the highest protein and ash contents, pasting temperatures and the lowest starch percentage. Cakes prepared with the last streams showed higher batter density and lower volume. These results could indicate good air incorporation but deficient air distribution. Last streams cakes showed a darker, more reddish and yellowish crumb that was significantly related to flour colour characteristics. Because of these differences, such cakes obtained the lowest sensory scores. In this study, it has been verified that, to adapt flours to cake preparation, the final streams should be eliminated. The particle size of each stream is the most determinant parameter to obtain cakes with better volume and texture, being the flours with small particle size the most adequate. 相似文献
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Efficacy of filter cake and Triplex powders was evaluated against the red flour beetle, Tribolium castaneum (Herbst); saw-toothed grain beetle, Oryzaephilus surinamensis (L.); and Indian meal moth, Plodia interpunctella (Hübner). Mortality of T. castaneum and O. surinamensis was determined 14 d after exposing 20 adults to 100 g of maize and wheat treated with 0, 0.3, 0.5, 0.7, 1, 2, and 3 g/kg of filter cake and 0, 0.5, 0.7, 1, 2, 3, 6, 8, and 10 g/kg of Triplex. Adult progeny production was determined at 42 d. Live larvae at 21 d and adults of P. interpunctella that emerged at 42 d were determined by exposing 100 eggs to 0, 0.2, 0.3, 0.5, 0.7, 1, 2, and 3 g/kg of filter cake and 0, 0.3, 0.5, 0.7, 1, 2, 3, 6, and 8 g/kg of Triplex treated maize and wheat. On both grains, 100% mortality of T. castaneum and O. surinamensis adults was observed after exposure to 2–3 and 1–3 g/kg of filter cake, respectively. On wheat, 100% mortality only of O. surinamensis was observed in 2–3 g/kg Triplex treatment. Adult progeny production of T. castaneum and O. surinamensis was completely suppressed on both grains treated with 0.7–3 g/kg of filter cake. Adult progeny production of T. castaneum was completely suppressed at 1–3 g/kg of Triplex treated grains, whereas complete suppression of O. surinamensis was achieved only on maize treated with 2–3 g/kg of Triplex. Both live larvae at 21 d and adults of P. interpunctella that emerged at 42 d were completely suppressed when eggs were exposed to 2–3 and 0.5–3 g/kg filter cake treated maize and wheat, respectively, and on 6–8 and 3 g/kg Triplex treated maize and wheat, respectively. Filter cake was more efficacious compared to Triplex on both grains. 相似文献