微波改性大豆浓缩蛋白在蛋糕中的应用

以微波改性蛋白和低筋粉为原料,制作富含大豆蛋白的蛋糕。实验采用单因素和正交实验对微波改性蛋白蛋糕成品进行感官评定,确定出微波改性蛋白蛋糕的最佳工艺配方。结果表明：微波改性蛋白具有良好的起泡性,可替代蛋糕制作中的部分鸡蛋。微波改性蛋白的替代率对产品感官品质的影响最大,其次是糖用量、搅打时间和疏松剂用量。微波改性蛋白蛋糕的最佳工艺条件为：微波改性蛋白替代率20%、绵白糖用量110%、搅打时间16min、疏松剂用量0.6%,以此最佳工艺条件生产的产品口感松软,风味纯正,品质优良。质构仪测定结果为硬度642.663,弹性0.883,咀嚼性0.809,咀嚼度459.367。

Application of modified soy protein concentrate by microwave in the cake

The nutritional cake based on the modified soy protein by microwave and the wheat flour was made.Single-factor and orthogonal experiments were conducted,then through the analysis of physics character and sensory evaluation,the best formula and the craft of cakes with modified soy protein by microwave was determined.The result indicated that,the sequence of the effect to the cake were following:the substitution rate of modified soy protein by microwave,the sugar content,the stir time and the loosening agent ...