米粉对戚风蛋糕制作及品质的影响

Effect of Rice on the Preparation and Quality Characteristics of Chiffon Cake

分别以籼米粉、粳米粉和糯米粉替代低筋面粉制作戚风蛋糕,研究其对蛋糕制作及品质的影响。结果表明,籼米粉、粳米粉和糯米粉替代量不超过低筋面粉的60%,40%和20%时,米粉蛋糕品质与传统低筋面粉蛋糕无明显差异。随着米粉添加量的增加,蛋糕组织结构变粗糙,内部气孔变大,但米粉蛋糕独特的米香风味和松软度是传统面粉蛋糕不能比拟的。尤以糯米戚风蛋糕的黏糯口感最为突出、最受欢迎,但组织稳定性不及粳米戚风蛋糕和籼米戚风蛋糕,表面易出现轻微塌陷。对戚风蛋糕进行质构分析,三种米粉戚风蛋糕的硬度均明显低于传统低筋粉蛋糕,其中100%糯米戚风蛋糕的硬度最低为133.08 g,而100%低筋粉戚风蛋糕的硬度为209.71 g。

Low gluten wheat flour was replaced respectively by indica rice flour, japonica rice flour and glutinous rice flour to make chiffon cake. The results showed that no-obvious difference was found between rice cake and traditional cake when no more than 60%, 40% and 20% of wheat flour was substituted by indica rice flour, japonica rice flour and glutinous rice flour, respectively. As rice flour level increased further, the internal structure of rice cake became rough. However, rice cake had its unique rice aroma and soft texture that traditional cake didn＇t have. Especially the glutinous rice chiffon cake was appreciated by most customers for its prominent mouthfeel. But slight collapse usually occurred on the surface of glutinous rice chiffon cake, and its texture stability was the poorest of these three rice cakes. According to texture analysis, the hardness of rice chiffon cake was significantly lower than that of wheat flour chiffon cake. 100% glutinous rice chiffon cake exhibited the lowest hardness of 133.08 g, while the hardness of 100% low gluten wheat flour chiffon cake was 209.71 g.