淮山粉对木糖醇戚风蛋糕品质的影响

目的:探究淮山粉添加量对木糖醇戚风蛋糕质构和品质的影响。方法:在制备木糖醇淮山戚风蛋糕过程中,以蛋糕比容、面糊相对密度、水分含量、色泽、质构等为评价指标,考察淮山粉添加量(10%,20%,30%,40%,50%)对蛋糕品质的影响。结果:随着淮山粉添加量的增加,蛋糕比容下降,面糊相对密度、水分含量增大;硬度、咀嚼性和胶着性先增加后减小,弹性、回复性和内聚性先减小后增大;L^*值(亮度)减小、a^*(红色)先增大后减小、b^*(黄色)下降、△E(总色泽)差异增大。结论:淮山粉的最适添加量为10%。     

谷朊粉添加对纯燕麦无糖蛋糕品质的影响

以全燕麦粉为原料,添加不同比例的（3%、6%、9%、12%）谷朊粉,用木糖醇代替蔗糖,进行纯燕麦无糖蛋糕的制作。通过测定蛋糕面糊特性（比重、微观结构、蛋糕面糊流变学特性和热力学特性）和蛋糕品质（色度、质构和感官评价）,确定综合条件最优的纯燕麦无糖蛋糕中谷朊粉的添加比例。结果表明,与纯燕麦蛋糕相比,谷朊粉的添加量为9%时,蛋糕面糊比重最大下降了4.6%,蛋糕面糊中的气泡也变得更均匀,并且能明显地改善无糖蛋糕的弹性、内聚性、回复性和整体接受度,使得全粉燕麦蛋糕的品质提高。因此适量的谷朊粉可使蛋糕面糊具有适当的黏度,改善蛋糕的质构,提高感官整体可接受性,以期为燕麦蛋糕的生产提供理论依据。     

大豆油体蛋糕的制作及品质分析

目的 为比较大豆油体、单甘脂和蔗糖酯三种成分对蛋糕烘焙学特征的影响。方法 本文通过对蛋糕面胚比容、质构，蛋糕面糊比重、黏度和表面气孔特性以及理化指标检测，并对蛋糕进行感官评定进行测试。结果 结果表明，大豆油体最适添加量为4.5%。大豆油体能增加蛋糕的黏度，有助于形成稳定的乳化体系，并且大豆油体蛋糕的酸价、过氧化值和反式脂肪酸检测结果符合国家标准。结论 大豆油体和乳化剂能显著提高豆乳奶油蛋糕的比容，降低硬度，从而改善蛋糕的品质特性。     

裸藻对戚风蛋糕品质及抗氧化能力的影响

目的:探索裸藻对戚风蛋糕品质的影响。方法:将裸藻粉添加到戚风蛋糕中,探索不同添加量(0.0%,2.0%,4.0%,6.0%,8.0%)对蛋糕比容、含水量、色泽、质构特性、感官评价及蛋糕抗氧化能力的影响。结果:添加裸藻粉后,蛋糕的比容和亮度降低,但其含水量变化不大。随着裸藻粉添加量的增加,蛋糕的硬度、胶着性和咀嚼性明显增大,弹性、回复性、内聚性变化不大。添加裸藻粉可以显著提高蛋糕的抗氧化能力,且抗氧化能力的提高与裸藻粉添加量具有极强的正相关性(P<0.01)。综合质构和感官分析,当裸藻粉添加量为4.0%时,感官评分最高,羟自由基清除率和总抗氧化能力分别比对照组提高了15.3%和17.0%。结论:在戚风蛋糕中添加裸藻粉,可以显著提高蛋糕的抗氧化能力和营养价值,还能一定程度上改善蛋糕的品质。     

马铃薯绿茶无糖戚风蛋糕的研制

以马铃薯粉、绿茶粉为主要原料,制备出一种无糖戚风蛋糕。以蛋糕的质构特性、比容和感官评价为指标,考察了马铃薯粉、绿茶粉、木糖醇添加量对戚风蛋糕品质的影响。通过正交试验确定马铃薯绿茶无糖蛋糕的最佳工艺配方为:马铃薯粉添加量20%,绿茶粉添加量6%,蛋清添加量230%,木糖醇添加量70%。该戚风蛋糕外形完整、色泽淡绿、甜而不腻、清香细腻。与传统戚风蛋糕相比,总糖低（6.03%）,粗纤维（7.89%）含量高,且具有抗氧化性（抗氧化能力0.0560 mmol/g）。     

蒲公英戚风蛋糕的烘焙品质及其酚类物质抗氧化活性

将蒲公英粉添加到蛋糕专用小麦粉中,研究了不同比例的蒲公英粉对蛋糕比容、质构、色泽、感官品质及其酚类物质抗氧化活性的影响。结果表明,当添加量不超过4%(质量分数)时,蒲公英粉对蛋糕的比容没有显著影响;综合质构和感官分析,蒲公英粉添加量为2%(质量分数)左右时,蛋糕内部组织结构均匀;色泽一致,呈现淡绿色;有蒲公英淡淡的清香味;咀嚼性增强,感官品质显著优于对照组;蒲公英粉的添加显著提高了蛋糕中总酚的含量,增强了DPPH和ABTS自由基清除能力。该研究为功能性营养蛋糕的研制提供了新思路,为蒲公英在烘焙食品加工中的利用开辟了新途径。     

羧甲基纤维素改善冷冻蛋糕体系热力学与烘焙特性研究

研究了冻藏条件(冻藏时间和冻融循环次数)和羧甲基纤维素添加量(1%、2%、3%)对天使蛋糕面糊热力学、流变学和烘焙特性的影响。应用差示扫描量热仪(DSC)、粘度计、数码显微镜和质构仪等分别测定了羧甲基纤维素面糊冻藏过程中冰晶熔化焓(△Hm)、粘度、比重和气泡分布(尺寸和均匀性),以及蛋糕比容和质构的变化。结果发现冻藏和冻融循环显著增加了面糊△Hm、减小了面糊粘度、增大了面糊比重、增加了面糊气泡分布的不均匀性,最终导致蛋糕比容减小、硬度增大;而羧甲基纤维素作为一种亲水胶体,延缓了面糊△Hm的增加、粘度的减小、比重的增大、气泡分布的不均匀化、蛋糕比容的减小和硬度的增大,且当羧甲基纤维素用量在1%~3%范围内时,添加量越少效果越好,羧甲基纤维素添加量为1%的面糊制作的天使蛋糕比容最大、硬度最小。     

米粉对戚风蛋糕制作及品质的影响

分别以籼米粉、粳米粉和糯米粉替代低筋面粉制作戚风蛋糕,研究其对蛋糕制作及品质的影响。结果表明,籼米粉、粳米粉和糯米粉替代量不超过低筋面粉的60%,40%和20%时,米粉蛋糕品质与传统低筋面粉蛋糕无明显差异。随着米粉添加量的增加,蛋糕组织结构变粗糙,内部气孔变大,但米粉蛋糕独特的米香风味和松软度是传统面粉蛋糕不能比拟的。尤以糯米戚风蛋糕的黏糯口感最为突出、最受欢迎,但组织稳定性不及粳米戚风蛋糕和籼米戚风蛋糕,表面易出现轻微塌陷。对戚风蛋糕进行质构分析,三种米粉戚风蛋糕的硬度均明显低于传统低筋粉蛋糕,其中100%糯米戚风蛋糕的硬度最低为133.08 g,而100%低筋粉戚风蛋糕的硬度为209.71 g。     

不同乳化剂在中日两国面粉重油蛋糕面糊体系中的比较研究

探究使用MFC和SP两种乳化剂对中国和日本两国面粉的面糊流变学特性、面糊气泡分布、烘焙学特性以及热力学特性的影响,并对蛋糕进行感官评定测试。结果表明:添加10%MFC的蛋糕面糊比重变化最大,随着MFC的添加量的增加,蛋糕的比容出现了明显的上升。MFC面糊的气泡分布更加均匀,乳化体系有很好的稳定性。当MFC产品的添加量达到了7.5%时,其产品的硬度与添加了5%SP的蛋糕产品的硬度相似。含有10%MFC的重油蛋糕的感官品质以及抗老化效果最佳。相比于日本面粉,使用中国面粉作为面糊基质的蛋糕老化速率更低。     

豆渣膳食纤维杯子蛋糕的研制

用豆渣粉替代部分小麦粉制作杯子蛋糕,结果表明,当豆渣粉添加量为8%时,杯子蛋糕感官品质最佳。通过单因素试验和正交试验,确定最优蛋糕配方为豆渣粉添加量8%,糖粉70g,鸡蛋的添加量90g,泡打粉添加量4g,成品膳食纤维含量较普通杯子蛋糕增加了287%。     

Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content

The dietary fibers were mainly isolated from seed hull of field beans (Phaseolus vulgaris), waste pulp of pineapple (Ananas camosus) as well as from whole wheat flour and, the fiber yields were 16.8, 2.0 and 7.0g/100g, respectively. These isolated fibers were included in sponge cake preparation by partially replacing all-purpose flour (maida) by 5% (w/w). Cakes and cake batter were evaluated for pH change, specific gravity, volume, moisture content, and color. The sensory characteristics and volume of the cakes were not altered with the inclusion of isolated fiber in the cake. The sensory quality evaluation showed that the fiber incorporated cakes were acceptable similar to the cake without added fiber. Incorporation of various fibers in the cake preparation increased the total dietary fiber content of the product by 4-6%.     

不同改良剂对青稞全粉发糕品质的影响

传统青稞全粉发糕具有质地粗糙、硬度大等缺点,严重影响了其感官特性,因此,该研究结合已建立的青稞全粉发糕感官评价体系和现代分析技术初步探讨了黄原胶(xanthan gum,Xan)、瓜尔胶(guar gum,Guar)和改性木薯淀粉(modified cassava starch,Cas)对青稞全粉发糕品质的改良效果。结果显示:Xan、Guar和Cas的最佳添加量分别为0.2%、0.4%和4%,且添加0.4%Guar的感官评分最高(94.00);在最佳添加量下,三种改良剂均能提高青稞全粉浆的起糊温度并降低其热糊稳定性和冷糊稳定性(p0.05);三种改良剂均能提升粉浆的持水性,其中,0.2%Xan使强结合水增加16.68%,而0.4%Guar使弱结合水增加2.47%;0.2%Xan能将发糕切面的气孔表面分率和气孔稠密度分别减小至1.38%和0.07 mm-2,而0.4%Guar能使其分别增加至24.26%和0.50 mm-2;三种改良剂均能改善青稞全粉发糕的质构特性,其中,0.4%Guar使发糕的硬度显著降低至695.78g;三种改良剂均可通过降低青稞全粉发糕的硬度、黏附力、弹性、咀嚼性以及提升回复力的方式来改善其感官品质。研究结果可以为青稞全粉发糕的品质改良提供理论参考。     

Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten‐free cake.     

青稞复配体系与馒头品质研究

探究在高筋小麦粉中以不同比例添加青稞全粉(QF)与青稞精粉(TPF)后,各复配粉的糊化特性、理化指标、面团流变特性及馒头的感官品质和质构特性.结果表明:QF与TPF添加量增加,对糊化特性产生负面影响,使得面粉更难糊化.QF复配粉的降落数值由370.5 s降至300.5 s,TPF复配粉的降落数值呈先降低后升高的趋势;Q...     

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

Cheonnyuncho (Opuntia humifusa) has multiple functional properties and is a good source of dietary fibre. The purpose of this study was to investigate the quality characteristics of sponge cakes made with cheonnyuncho powder. The moisture, ash, and dietary fibre levels in the sponge cakes increased linearly with the addition of 0–9 g of cheonnyuncho powder/100 g of wheat flour, and the carbohydrate and calorie contents of the samples decreased. The specific gravity and yield of dough increased with the addition of cheonnyuncho powder. For the crumb colour values, L and a decreased with the addition of cheonnyuncho powder whereas the b and ΔE values increased. In the texture analysis, hardness and gumminess were reduced, but cohesiveness and springiness were increased by the addition of cheonnyuncho powder. When the sensory characteristics were evaluated, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour showed the best sensory properties. Overall, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour improved the physical quality and taste of the sponge cake.     

Effect of hydrocolloids and emulsifiers on the rheological,microstructural and quality characteristics of eggless cake

Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological, microstructural and quality characteristics of eggless cake was studied. Addition of GR to wheat flour in the presence of SSL increased peak viscosity, while in the presence of GMS all hydrocolloids excepting XN increased the peak viscosity. The set back value decreased with the addition of hydrocolloids. Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity, and XN showed the highest value. Among different hydrocolloids tried, only HPMC improved the eggless cake making characteristics of wheat flour. Use of HPMC increased the overall quality score of eggless cake with GMS to the maximum extent followed in decreasing order by CG and XN. Addition of all the hydrocolloids increased the overall quality of eggless cake with SSL and highest improvement was brought about by HPMC. Microstructure studies of eggless cake crumb with hydrocolloids showed that the starch granules appeared wrapped by XN and HPMC. In eggless cake with combination of HPMC and SSL the protein matrix appeared more uniform.     

Effects of adding chickpea and chestnut flours to layer cakes

Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the elaboration of layer cakes. With this aim, layer cakes were elaborated with the three different flours. Mixes of 50% of these flours and a mixture of the three flours in the same proportion were analysed. Batter density, microstructure and viscosity, as well as the specific volume, texture and acceptability of layer cakes were evaluated. Chickpea flour reduced the batter density and increased viscosity compared to wheat flour, while chestnut flour reduced viscosity and did not clearly affect density. Although both flours produced layer cakes with lower specific volume, as well as less cohesive and springiness, the effect on specific volume was clearer in chestnut flour. With 50% of chickpea flour, it was possible to obtain layer cakes with the same specific volume and hardness as those made with wheat flour. Layer cake acceptability decreased with the reduction in wheat flour, regardless of the type of flour incorporated. No improved acceptability has been found when combining chickpea and chestnut flours.     

高纤杂粮面条预拌粉新产品开发

以苦荞、青稞和燕麦为主要原料,研发一款高纤杂粮面条预拌粉,预拌粉配比为面粉∶苦荞∶青稞∶燕麦=40∶30∶10∶20,研究其各项主要成分指标;在单因素试验的基础之上,结合响应面分析试验,并以成品断条率、烹调损失率和感官评价等为综合考察指标,探讨谷朊粉、食盐、碳酸钠和魔芋精粉对预拌粉品质的影响。结果显示：预拌粉含膳食纤维6.94%、β-葡聚糖1.9%、总黄酮0.8%;复配改良剂最佳配比为：谷朊粉5.4%、食盐1.3%、碳酸钠0.2%、魔芋精粉1.1%。在此配比条件下,高纤杂粮面条预拌粉加工过程易成型、成品食用品质佳。