超微板栗粉对海绵蛋糕品质的影响

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。

Effects of superfine chestnut powder on sponge cake quality

Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and yellowness while increase the redness of the cake, and the effect on the color of the cake core was greater than that on the surface. Adding chestnut powder could reduce the cake bakingloss, aging enthalpy value and increase its nutritional quality. When the content of chestnut powder was 5%, the cake had the best color, shape, taste, hardness and overall preference. In general, the appropriate amount of superfine chestnut powder was 5%~10%. Conclusion: The addition of superfine chestnut powder endowed the sponge cake with better quality.