改性大豆分离蛋白在戚风蛋糕中的应用

Application of modified soy protein isolate in chiffon cake

以改性大豆分离蛋白和低筋小麦粉为原料,制作富含大豆蛋白的蛋糕。实验采用正交试验确定出改性大豆分离蛋白在戚风蛋糕中的最佳工艺配方。结果表明:改性大豆分离蛋白替代率10%、细砂糖用量120g、色拉油用量55ml、塔塔粉用量2.5g、低筋小麦粉100g、鸡蛋145g、鲜牛奶40g、盐0.5g。质构分析结果表明加改性大豆分离蛋白的戚风蛋糕其硬度、内聚性和胶性指标降低了,咀嚼度和弹性指标提高了,并且比容也增大了7.8%。

With the modified soy protein isolate and low gluten wheat flour as raw material, the nutritional chiffon cake was made. The orthogonal experiment determined the optimum formula： the modified soy protein isolate substitution rate 10%, sugar 120 g, salad oil 55 ml, tata powder 2.5 g,low gluten wheat flour 100 g, egg 145 g, fresh milk 40 g, and salt 0.5 g. The texture analysis results showed that with the addition of modified soy protein isolate in chiffon cake, its hardness, cohesiveness and colloid index reduced, chewiness and elastic index increased, and the specific volume increased by 7.8%.