摘要
Par-baking戚风蛋糕因冷藏会产生比容减小、烘焙损失增大、水分含量降低等品质劣变,文章研究了添加羟丙基甲基纤维素(HPMC)对Par-baking戚风蛋糕的芯部及表面水分含量、烘焙损失、比容、质构特性及微观结构方面的影响,以期找到HPMC对Par-baking戚风蛋糕品质改善规律及机制。结果表明,与全烘焙蛋糕相比,Par-baking蛋糕的烘焙损失、比容及表面水分含量降低,而芯部的水分含量、硬度、咀嚼性及胶黏性增加。冷藏会导致Par-baking蛋糕硬度、咀嚼性、胶黏性、烘焙损失显著(p<0.05)增加,比容、芯部水分含量显著(p<0.05)降低。添加HPMC后,冷藏14 d后的Par-baking戚风蛋糕芯部水分含量明显(p<0.05)增加,蛋糕烘焙损失减小,比容增大(p<0.05);HPMC添加量为0.45 g/100 g面粉时,比容最大,芯部硬度最低(261.12 g/g);微观结构实验表明,HPMC能够有效地减弱冷藏对Par-baking戚风蛋糕在内部结构的破坏。
The frozen storage would reduce the specific volume and moisture content and increase the baking loss of the Par-baking chiffon cake. To study the effect of hydroxy propyl methyl cellulose（HPMC） on improving the quality of the Par-baking chiffon cake, HPMC was added to the batter as a modifier. The crumb and crust moisture content, baking loss, specific volume texture properties and microstructure of Par-baking chiffon cake were investigated. The results showed that the Par-baking process could reduce the crust moisture content, baking losses and specific volumes of cakes and increase the crumb moisture content, firmness, chewiness and gumminess of cakes. After frozen-storage, the baking losses, firmness, chewiness and gumminess of cakes significantly increased（p〈0.05） and crumb moisture content and specific volumes reduced markedly（p〈0.05）. With the addition of HPMC, the crumb moisture contents, specific volume of re-baked cakes increased observably（p〈0.05） and the baking losses reduced after frozen-storage for 14 days. When 0.45 wt% HPMC was added in flour, the specific volume of Parbaking cakes was the biggest and the firmness was the lowest（261.12 g/g） than other samples（p〈0.05）. Moreover, SEM results indicated that HPMC mitigated the microstructure destruction of the Par-baking chiffon cake during frozen storage.
作者
王雪
李冰
李琳
崔峻
万力婷
张霞
WANG Xue;LI Bing;LI Lin;CUI Jun;WAN Li-ting;ZHANG Xia(College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640;Guangdong Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640;Dongguan University of Technology Dongguan 523000)
出处
《食品科技》
CAS
北大核心
2018年第6期276-282,共7页
Food Science and Technology
基金
国家重点研究发展计划项目(2016YFD04012021)
广州市科技攻关项目(201804020036)
