乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响

比较了单甘酯型乳化剂和蔗糖酯型乳化剂与保泡型流态起酥油联用对海绵蛋糕面糊特性及其烘焙特性的影响。结果表明,采用蔗糖酯型乳化剂与保泡型流态起酥油联用组的面糊比重显著下降,面糊黏度和表面张力增加,从而提升了面糊的稳定性,此时蛋糕比容较大,达4.01mL/g,比仅含单甘酯型乳化剂的蛋糕提高了68.5%,可显著减少薄层海绵蛋糕的表面气泡。蛋糕贮藏期研究表明,贮藏28d后,含有蔗糖酯型乳化剂和保泡型流态起酥油的蛋糕硬度减小了37.8%。     

西式蛋糕技法借鉴

西式蛋糕品种繁多,制作技法多样,按照蛋糕面糊的性质可分三类,即乳沫类、面糊类、戚风类.乳沫类蛋糕以鸡蛋为调搅膨松介质,又分为两种,一种是以全蛋为调搅介质制作的海绵蛋糕,一种是以蛋清为调搅介质制作的天使蛋糕.海绵蛋糕的搅拌方式又有糖蛋搅拌法和乳化搅拌法之别.面糊类蛋糕以油脂为调搅膨松介质,多使用糖油搅拌工艺,代表品种是各种……     

搅拌时间和乳化剂对海绵蛋糕表面气泡的影响

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。     

三种糖醇对海绵蛋糕面糊流变学、热力学及烘焙学特性影响的比较研究

以三种糖醇(麦芽糖醇(Mal)、木糖醇(Xyl)和赤藓糖醇(Ery))分别完全替代海绵蛋糕中的蔗糖,比较它们对海绵蛋糕面糊流变学、热力学和烘焙学特性的影响。主要采用旋转流变仪、显微照相仪、差示扫描量热仪(DSC)、测色仪和质构仪等分别研究了三种糖醇对面糊黏度特性、微观结构、糊化性质以及蛋糕比容、颜色、质构和感官品质等的影响。结果表明:Mal对面糊特性无显著影响(p0.05),减弱了蛋糕皮红色色调(a*),增强了其亮度(L*);Xyl主要显著降低了面糊比重(p0.05),降低了淀粉糊化起始和峰值温度,显著增大了蛋糕硬度(p0.05),但感官评定结果显示,用Mal和Xyl分别完全取代海绵蛋糕中蔗糖后,蛋糕总体质量仍可接受;Ery显著增大了面糊比重、减小了面糊黏度、降低了面糊中气泡均匀性和淀粉糊化温度(p0.05),对蛋糕比容、质构、颜色和感官特性都产生了不利影响,感官评定结果发现其总体质量不可接受。     

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。     

新型蛋糕添加剂应用介绍

传统的蛋糕生产方法,全世界都是把蛋和糖一起搅拌大约20分钟左右,便得到一种非常柔软的海绵体。然后将面粉或可能加入溶化的油慢慢拌入海绵般的面糊中,便会形成细致、充满气体之网状结构(如不塌陷的话)。一旦海绵蛋糕面糊形成,它必须马上浇模成型,马上放入烤炉中烘烤,因此这种海绵蛋糕不会因空气跑掉而塌陷而使其体积     

蔗糖酯与淀粉酶改善海绵蛋糕品质特性

采用两种不同淀粉酶（麦芽糖淀粉酶、α-淀粉酶）和两种不同亲水亲油平衡（hydrophilic lipophilic balance,HLB）值的蔗糖酯（S-1670、S-570）进行蛋糕品质改良研究,通过面糊表面张力与密度分析、质构分析、低场核磁分析和热分析法等多种手段对海绵蛋糕面糊界面特性、烘焙与贮藏特性进行评价。结果表明,HLB值为16的蔗糖酯可以减小面糊体系密度,降低表面张力,从而增强起泡性能和持水能力。低场核磁共振和差示扫描量热法结果表明,同时引入两种不同淀粉酶比使用单一淀粉酶与HLB值为16的蔗糖酯的协同作用效果更佳,其中横向弛豫时间T22从8.521?ms缩短至4.501?ms,蛋糕老化速率k值从0.041?d－1降低至0.035?d－1,这表明它们能增加蛋糕体系持水能力,减缓老化速率,从而提高了在4?℃条件下贮藏35?d后的海绵蛋糕品质。HLB值为16的蔗糖酯作用效果在0～21?d表现较好,而淀粉酶的作用效果则在贮藏后期的21～35?d表现突出。     

蛋糕制作工艺与基本理论4

2．1．4乳化剂与海绵蛋糕面糊调制工艺原理具有发泡性的蛋糕乳化剂，在我国推广应用已有十余年的历史，用蛋糕乳化剂调制海绵蛋糕面糊，既快速又方便，且可使蛋糕的品质得到很大提高，不易老化变硬。使用乳化剂和氢化植物油、酪蛋白、糖等配制成的“鲜奶油”，取代糖蛋凝膏，奶油凝膏来装饰蛋糕，使用方便，有光泽，使蛋糕身价倍增。2．1．4．1蛋糕乳化剂对海绵蛋糕面糊调制的效果蛋糕乳化剂商品名称较多，产品呈软蜡状，桶装出售。蛋糕制作者应根据其商标上注明的用量范围添加。现例举“早苗SP蛋糕起泡剂”和“澳华利蛋糕乳化剂”如下。例…     

浅谈蛋糕（二）

蛋糕是西点中最为常见的品种之一。蛋糕的品种很多，按其用料特点和制作原理可分为清蛋糕（海绵蛋糕），油脂（水果）蛋糕。按其使用原料、搅拌方法和面糊性质的不同一般可分为三大类：面糊类蛋糕（油脂蛋糕类）、乳沫类蛋糕（海绵蛋糕类）、戚风类蛋糕。上述各类蛋糕品种变化，统称为“花色蛋糕”。     

浓缩乳清蛋白替代全蛋液对海绵蛋糕品质的影响

研究了以浓缩乳清蛋白替代全蛋液对海绵蛋糕品质的影响,分析了不同替代比例下海绵蛋糕的面糊比重、蛋糕比容、蛋糕硬度、弹性和咀嚼性的变化情况,并对蛋糕进行了感官评定。研究表明,在替代比例不超过50%时,得到面糊比重、蛋糕比容、充氮气密封包装保存60d后蛋糕的质构性能均接近采用全蛋液制作的蛋糕,感官评定结果表明,当替代比例为50%时蛋糕的品质最佳。由此可见,浓缩乳清蛋白部分替代全蛋液来制作海绵蛋糕是可行的。     

Comparative study of texture of normal and energy reduced sponge cakes

The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.     

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulking agents (maltitol, mannitol, xylitol, sorbitol, isomaltose, oligofructose and polydextrose) were used to totally replace sucrose in sponge cakes. The effect of this substitution on cake quality was determined by measuring texture, colour and volume after baking under controlled conditions. These parameters were established instrumentally and by sensory evaluation. Best results were obtained with xylitol and maltitol, leading to sponge cakes more similar to the control one – manufactured with sucrose – and with the highest acceptance level in sensory evaluations. Lower quality sponge cakes were those elaborated with mannitol.     

Structural development of sucrose‐sweetened and sucrose‐free sponge cakes during baking

The influence of sucrose, wheat starch and sorbitol upon the heat‐ and mass‐exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose‐free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose‐sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time – between 18^th and 19^th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven “Rahovetz – 02”, Bulgaria for 30 min at 180°C). The water‐losses at the end of baking (10.30% and 10.40% for the sucrose‐sweetened cake and sucrose‐free cake, respectively) and the final temperatures reached in the crumb central layers (96.6°C and 96.3°C for the sucrose‐sweetened cake and sucrose‐free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose‐free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm³ and 984.25 cm³) of the sucrose‐sweetened and sucrose‐free sponge cakes, respectively. As a result, the sucrose‐free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that of the sucrose‐sweetened one.     

High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose to study the quality of cakes prepared with HFCS. Objective measurements showed that cakes prepared with HFCS were lower in volume, darker in crust and crumb color and no different in moisture content when compared with sucrose cakes. The taste panel found the sensory evaluation of the HFCS more moist and no different in crumb color. The 75% HFCS cakes were rated sweeter than the sucrose or the 50% HFCS. The sucrose cake was rated highest for overall acceptability but the sensory differences were slight.     

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.     

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。     

Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters

Soapwort extract yields relatively stable, soap-like foam in aqueous solution because of its saponin content. The objective of this study was to utilise the advantage of the high foam forming capacity of soapwort extract in the production of sponge cakes. Egg white proteins were partially replaced with soapwort extract in the sponge cake formulation. The effects of soapwort extract addition on the rheological and physical properties of cake batters and on the physical and sensory properties of sponge cakes were determined. Replacing egg white proteins with soapwort extract, up to 75% by weight, did not have any significant influence on the specific gravity of batters (p > 0.05). Addition of soapwort extract into the cake mixture did not influence the flow behaviour indices (n) of cake batters nor the consistency indices (K) of cake batters. In general, replacing egg white proteins with soapwort extracts (up to 75% by weight) did not alter physical properties of sponge cakes. Replacing egg white proteins with soapwort extract had no unfavourable influence on the sensory properties of sponge cakes. Indeed, sponge cakes formulated with soapwort extract (by replacing egg white proteins by 50% and 75% on weight basis) received significantly higher chewiness scores than did control cakes (p < 0.05). This study showed that egg white proteins could be partially replaced with soapwort extract in the formulation of sponge cakes.     

菊芋全粉对米发糕贮藏品质特性的影响

目的 探究菊芋全粉添加量与米发糕品质特性之间的相关性。方法 在米发糕中添加不同比例(5%、10%、15%、20%、25%)的菊芋全粉,测定其贮藏过程(0、1、3、5、7 d)中感官品质、质构特性和体外消化特性等指标,探究菊芋全粉与米发糕品质指标之间的相关性。结果 与未添加菊芋全粉的米发糕相比,菊芋全粉的添加降低了米发糕的硬度、粘性和咀嚼性,感官评分从81.91下降到70.91,而米发糕抗性淀粉从26.02%增加至34.59%。菊芋全粉的添加能有效减缓米发糕在贮藏期间质构的劣变,贮藏第7d时,添加15%菊芋全粉的米发糕感官评分(80.83)高于对照组(66.57),且添加10%菊芋全粉的米发糕抗性淀粉高达42.23%。通过相关性分析,回复值、弹性和粘聚性是影响米发糕感官品质的主要因素,其中弹性与米发糕感官评分呈极显著负相关(P<0.01)。结论 添加菊芋全粉可有效提升米发糕的感官品质及抗消化特性,并能有效减缓米发糕在贮藏期间的质构劣变,同时也丰富了米发糕品种多样性,可为菊芋资源的开发和高值化利用、发糕制品的深度研究提供理论参考。     

Effect of batter freezing conditions and resting time on cake quality

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.     

高纤维酥性糕点的研制

文中主要研究了花生渣粉的添加对面粉的粉质特性以及对桃酥、曲奇饼干品质的影响。当花生渣粉添加量为10%时,制得的产品口感较好。研究结果表明:添加一定量的花生渣粉不仅使酥性糕点具有花生香味,而且增加了膳食纤维含量,大大提高了产品的营养价值。