麦芽糖醇燕麦戚风蛋糕工艺研究

用燕麦粉代替部分低筋粉,用麦芽糖醇和玉米油分别代替传统戚风蛋糕中的蔗糖和大豆油制作麦芽糖醇燕麦戚风蛋糕,以总糖含量、感官评定、质构特性作为评价指标,通过单因素和正交试验,确定最佳配方(以低筋粉和燕麦粉总质量为基准100%):低筋粉80%、燕麦粉20%、鸡蛋210%、麦芽糖醇110%、水50%、玉米油30%、泡打粉2%、塔塔粉2%、盐0.9%;焙烤条件:上火170℃、下火140℃、60 min(6英寸)。以此配方制得的麦芽糖醇燕麦戚风蛋糕色泽金黄,香味浓郁,甜而不腻。与传统戚风蛋糕相比总糖含量低,慢消化淀粉(SDS)含量高,不仅适合普通消费者,也较适合糖尿病人群和肥胖症人群食用。

Study on processing technology of maltitol and oat chiffon cake

The maltitol and oat chiffon cake was made by using oat flour instead of some low gluten flour, and using maltitol and corn germ oil instead of sugar and soybean oil in traditional chiffon cake. With total sugar content, sensory evaluation and texture characteristics as evaluation indexes, the optimal formula was determined by single factor and orthogonal test(based on the total mass of lowgluten powder and oat powder as the benchmark of 100 %) : low gluten powder 80 %, oat flour 20 %, egg 210 %, maltitol 110 %, water 50 %, corn germ oil 30 %, baking powder 2 %, cream of tarta 2 % and salt 0.9 %. Under the baking conditions of 170℃ upper and 140℃ lower for 60 min(6 in), the oatmeal chiffon cake was golden in color, rich in flavor, sweet and not greasy. Compared with traditional chiffon cakes, the total sugar content is low and the content of slow-digesting starch(SDS) is high, which is not only suitable for ordinary consumers, but also suitable for diabetics and obese people.