变性淀粉对海绵蛋糕品质影响

Effect of modified starch on the quality of sponge cake

研究预糊化乙酰化二淀粉磷酸酯、预糊化玉米淀粉和预糊化羟丙基二淀粉磷酸酯对蛋糕比容、水分活度和组织结构等方面影响。结果表明：添加0.20%预糊化乙酰化二淀粉磷酸酯可增大蛋糕体积;添加0.40%~0.80%预糊化玉米淀粉对降低蛋糕水分活度效果明显;添加0.20%预糊化羟丙基二淀粉磷酸酯对延缓蛋糕老化效果最为显著。

Effect of pre-gelatinized acetylated distarch phosphate （ M01 ）, pre：gelatinized corn starch （ M02 ） and pre-gelatinized hydroxypropyl distarch phosphate （ M03 ） on the specific volume, water activity and texture of sponge cake was studied in the paper. The results show that adding 0.20% M01 could improved the specific volume of cake, adding 0.40%-0.80% M02 could lower the water activity obviously, and the aging speed of cake was reduced significantly by adding 0.20% M03.