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陈洪金 《食品与生物技术学报》1993,12(4)
研究了国产小麦粉各品质因素对甜酥性饼干品质的影响,结果表明,面筋的质和量均有重要影响,细度和损伤淀粉对甜酥性饼干品质有着显著影响,而α-淀粉酶活力对甜酥性饼干品质则无显著影响。可以用面团流变学试验中的形成时间、稳定时间和评价值、拉伸阻力和延伸性等指标来评价饼干专用粉的品质和甜酥性饼干专用粉的质量指标。 相似文献
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香菇具有丰富的营养和保健价值,开发香菇烘焙食品具有重要价值。研究了香菇粉对面包、饼干、蛋糕品质的影响。结果表明,香菇粉添加量与面包、饼干和蛋糕的品质具有负相关作用,但适量添加对其品质影响不显著。香菇粉对面包、饼干和蛋糕的影响程度不一样,其中对面包的影响作用最大,其次是蛋糕,最后是饼干。在面包中添加香菇粉的适宜量为0~2%,在饼干中添加香菇粉的适宜量为0~8%,在蛋糕中添加香菇粉的适宜量为0~4%。在保证烘焙食品品质的前提下,可以适量添加香菇粉,提高烘焙食品的营养价值和保健价值。 相似文献
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小麦粉海绵蛋糕烘焙试验方法探讨 总被引:1,自引:0,他引:1
对小麦粉海绵蛋糕的实验室制作方法和评分方法进行研究和改进,并选取不同面筋含量和质量的小麦粉样品进行验证.结果表明:利用该方法能够很好的评价不同品质小麦粉的海绵蛋糕烘焙品质,为优质低筋小麦粉的品质评价提供了一个可操作性较好的方法. 相似文献
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本研究用麦芽糖醇(Mal)、木糖醇(Xyl)和赤藓糖醇(Ery)取代海绵蛋糕配方中的蔗糖,分别研究其对鸡蛋液黏度、表面张力、起泡性、泡沫稳定性、鸡蛋蛋白质变性温度,以及无糖海绵蛋糕烘焙品质和蛋白质、淀粉结合状态的影响。结果表明,与蔗糖相比,麦芽糖醇会显著降低鸡蛋液的表面张力(p0.05),气泡稳定性较好,虽然麦芽糖醇无糖海绵蛋糕中心高度与蔗糖组相比有显著下降(p0.05),但是对蛋糕内部气孔密度CD值以及蛋糕芯淀粉和蛋白质结合状态无显著影响,蛋糕品质在三种糖醇中最好;木糖醇对鸡蛋蛋白质起泡性和泡沫稳定性无显著影响,但使蛋白质变性温度和蛋糕芯密度CD值显著下降(p0.05),蛋糕内部观察不到裸露的淀粉颗粒;赤藓糖醇对鸡蛋蛋白质的影响作用相比蔗糖最为显著(p0.05),其蛋糕品质和蔗糖海棉蛋糕相比下降最为显著(p0.05)。 相似文献
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比较研究蔗糖酯型乳化剂和单甘酯型乳化剂对海绵蛋糕起泡和消泡阶段面糊特性的影响,并重点比较了在相同面糊比重情况下,不同搅拌时间组合对海绵蛋糕表面气泡的控制及对面糊比重、黏度、微观气相结构、蛋糕烘焙特性的影响,并探讨了乳化剂与搅拌时间控制表面气泡的机理。结果表明:使用蔗糖酯型乳化剂可以控制海绵蛋糕表面气泡生成,并保持较佳的烘焙特性。在工艺方面,采用合适的搅拌组合(起泡时间3.50min,消泡时间6.33min)可以减少面糊异常气泡数量,从而减少海绵蛋糕表面气泡生成。 相似文献
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目的:开发具有板栗风味和功能特性的海绵蛋糕。方法:探究超微板栗粉质量分数对海绵蛋糕质构、感官、烘焙、老化特性及营养品质的影响。结果:与对照组相比,板栗粉质量分数<10%时,蛋糕的硬度、弹性、咀嚼性等质构品质和比容无显著性变化;板栗粉的添加会使蛋糕亮度和黄度减小,红度增加,且对蛋糕芯部色泽影响大于外表皮;添加板栗粉有利于降低蛋糕烘焙损失率,减小老化焓值,以及增加其营养品质;板栗粉质量分数为5%时,蛋糕的色泽、形状、滋味、软硬度以及总体喜好程度最佳。结论:超微板栗粉质量分数为5%~10%较为适宜,超微板栗粉的添加赋予了海绵蛋糕更好的品质。 相似文献
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为提高无麸质蛋糕的品质,通过测定不同藜麦粉添加量的面糊的流变特性和密度;蛋糕的比容、烘焙损失率、色差、感官评分以及贮藏7 d后蛋糕的质构特性、水分分布和老化焓值等指标,探究藜麦粉对无麸质面糊特性及蛋糕品质的影响。结果表明,面糊的弹性模量(G′)、黏性模量(G″)和密度与藜麦粉添加量呈正相关,进而增大了蛋糕比容并降低烘焙损失率,蛋糕气孔分布更加均匀。高比例的藜麦粉(30%~50%)能有效延缓蛋糕的老化。在贮藏7 d后,对照组和50%藜麦粉老化焓值分别增加至1.42 J/g和0.92 J/g。综上,添加藜麦粉能够显著提高面糊的流变特性和蛋糕的烘焙特性,延缓蛋糕老化。综合蛋糕感官评分和老化特性,藜麦粉添加量为30%时较为适宜,可以赋予无麸质海绵蛋糕更好的品质。 相似文献
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泡打粉是海绵蛋糕制作中最常用的食品添加剂,适量添加泡打粉能够提高海绵蛋糕的品质。该试验通过添加泡打粉制作海绵蛋糕,评价其比容、芯部结构、口感、外观及其综合品质,分析泡打粉不同添加量对海绵蛋糕主要指标及其品质的影响,从而得出最佳添加量。试验结果表明,泡打粉用量为4%时,海绵蛋糕的品质最佳。 相似文献
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研究了不同比例配粉对小麦粉焙烤品质性状指标的影响,结果表明:随着优质粉配粉比例的增大,面包体积改善程度增加,特别是在优质粉所占比例较小时(30%左右),面包体积的改善程度最为显著;配粉对面包比容的改善作用较小,但合适配粉比例能使面包比容和面包评分得到显著的改善和提高。 相似文献
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The aim of the present study was to investigate the effects of batter freezing and conditions and resting time before baking on quality of two kinds of cakes (layer and sponge cakes), including freezing temperature (−18 °C, −26 °C), storage time at sub-zero temperatures (30 and 100 days), and resting time (60 and 120 min). Characteristics of the batter (pH, density, viscosity, and microstructure) and cakes (density, texture, and colour) were analysed. Freezing process increases batter density and viscosity, and consequently decreases cake volume and height, but increases hardness. Cakes from frozen batters have a darker and more yellow crumb and lighter-coloured crust than cakes from non-frozen batters. Freezing process has a greater effect on batter and cake quality characteristics than storage/freezing conditions or resting time. In layer cakes, freezing mainly affected volume and colour, whilst in sponge cakes, there was a more marked effect on texture. Differences between the two kinds of cake could be related to a distinct internal structure. Resting time mainly affected batter characteristics, although there were no apparent differences in the quality of the cakes obtained. 相似文献
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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。 相似文献
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Malena Moiraghi Esther de la Hera Gabriela T Pérez Manuel Gómez 《Journal of the science of food and agriculture》2013,93(3):542-549
BACKGROUND: To select the flour parameters that relate strongly to cake‐making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water‐soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake‐making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. © 2012 Society of Chemical Industry 相似文献
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Nada Nikolić Niko Radulović Bratislava Momcilović Goran Nikolić Miodrag Lazić Zoran Todorovic 《European Food Research and Technology》2008,227(5):1543-1548
Manufacturing of bread from rice flour only presents technological difficulty because the rice is gluten-free and gluten is
the most important structure forming protein. By using wheat and rice flour mixture, this problem can be avoided, and end
product is enriched by rice-oil constituents. In this paper fatty acids composition, with an emphasis on total saturated,
and total unsaturated fatty acids, rheological and baking properties of wheat–rice flour mixture (70:30 w/w) were investigated.
The results show that wheat–rice flour mixture has better fatty acids composition with higher content of stearic, arachidic,
lignoceric, oleic, and phthalic acids compared to wheat flour. Also, wheat flour did not include myristic, arachidic, lignoceric
and linolenic acids, so rice flour addition made fatty acids profile richer as number of constituents is higher, nine instead
six. The content of total unsaturated fatty acids content was higher in wheat–brown rice flour mixture than in wheat flour
and in wheat–white rice flour mixture. When rice flour was added to wheat flour the rheological properties were changed: flour
mixture had less water absorption, less degree of softening, longer development time, higher gelatinization temperature, but
better stability and finally, better quality number and group than wheat flour. So, the wheat and rice flour mixture can be
considered as a good quality flour and can be used for making good quality wheat-rice bread and cake. 相似文献