不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响

为提高无麸质蛋糕的品质，通过测定不同藜麦粉添加量的面糊的流变特性和密度；蛋糕的比容、烘焙损失率、色差、感官评分以及贮藏7 d后蛋糕的质构特性、水分分布和老化焓值等指标，探究藜麦粉对无麸质面糊特性及蛋糕品质的影响。结果表明，面糊的弹性模量（G′）、黏性模量（G″）和密度与藜麦粉添加量呈正相关，进而增大了蛋糕比容并降低烘焙损失率，蛋糕气孔分布更加均匀。高比例的藜麦粉（30%～50%）能有效延缓蛋糕的老化。在贮藏7 d后，对照组和50%藜麦粉老化焓值分别增加至1.42 J/g和0.92 J/g。综上，添加藜麦粉能够显著提高面糊的流变特性和蛋糕的烘焙特性，延缓蛋糕老化。综合蛋糕感官评分和老化特性，藜麦粉添加量为30%时较为适宜，可以赋予无麸质海绵蛋糕更好的品质。

Effects of Quinoa Flour in Different Proportions on Batter Characteristics and Baking Characteristics of Sponge Cake

In order to improve the quality of gluten-free cake，by measuring the effect of different proportions of quinoa flour on the rheological properties and density of batter，the specific volume，baking loss rate，color difference，sensory scores of the cake，as well as the texture characteristics，moisture distribution，and aging enthalpy value of the cake after 7 days of storage.Results showed that the elastic modulus（G′），viscosity modulus（G″），and density of the batter were positively correlated with the increase proportion of quinoa flour added，thereby increasing the cake specific volume and reducing the baking loss rate，and making the cake pore distribution more uniform.A high proportion of quinoa flour（30%-50%）could effectively delay the retrogradation of the cake.After 7 days of storage，the aging enthalpy values in the control group and 50% quinoa flour were increased by 1.42 J/g and 0.92 J/g.In summary，adding quinoa flour could significantly enhance the rheological properties of the batter and baking characteristics of the cake，and delay the retrogradation of the cake.Based on the sensory score and aging characteristics of the cake，when the proportion of quinoa flour is 30%，it is more suitable，which gives gluten sponge cake better quality.