| 白醋在戚风蛋糕制作中的应用 |
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| 引用本文： | 曾丽芬.白醋在戚风蛋糕制作中的应用[J].现代食品科技,2013,29(5):1103-1105. |
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| 作者姓名： | 曾丽芬 |
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| 作者单位： | 广东省贸易职业技术学校食品专业部 |
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| 摘 要： | 白醋是醋的一种,无色透明液体,呈酸性,能中和蛋白的碱性,有利于蛋白的打发和稳定,可代替塔塔粉用于戚风蛋糕的制作。蛋白是偏碱性的,在pH 4.6-4.8时能形成膨松稳定的泡沫;戚风蛋糕的制作工艺就是以蛋白的这一特性为基础的。通过用白醋代替塔塔粉,研究白醋的用量对糖蛋白的pH、密度、外观、结构变化的影响以及蛋糕的重量、体积、比容、芯部结构、口感、外观的改变,得出白醋的最佳用量为6.0%。
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| 关 键 词： | 白醋 戚风蛋糕 pH 品质 |
| 收稿时间： | 2013/1/11 0:00:00 |
Application of White Vinegar in Preparation of Chiffon Cake |
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| ZENG Li-fen.Application of White Vinegar in Preparation of Chiffon Cake[J].Modern Food Science & Technology,2013,29(5):1103-1105. |
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| Authors: | ZENG Li-fen |
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| Affiliation: | ZENG Li-fen(Food Sciences Department,Guangdong Trade Vocational School,Guangzhou 510507,China) |
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| Abstract: | White vinegar is a water-soluble transparent acid. It can neutralize the basicity of egg white, to stabilize egg white and get more volume when whipping. So it can be used as a substitute of Tartar powder in the production of Chiffon cake. Egg white can form steady bubbles under pH 4.6~4.8, which was applied to prepare Chiffon cake. In this paper, the effects of vinegar amount on physicochemical properties and sensory quality of the as-prepared Chiffon cake were studied The best amount of white vinegar was determined as 6.0%. |
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| Keywords: | white vinegar Chiffon cake pH quality |
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