米粉海绵蛋糕与麦粉海绵蛋糕特性比较

Comparison of Properties of Sponge Cakes Prepared from Rice Flour and Wheat Flour

随着麸质过敏人数的增加,稻米粉以其低过敏源特性被越来越多地应用在无谷蛋白功能性焙烤食品中。分别以粳米粉或低筋小麦粉为主要原料制作蛋糕,在感官可接受的条件下,比较米粉海绵蛋糕和麦粉海绵蛋糕在蛋糕糊性质、蛋糕形态学指标、蛋糕理化指标及蛋糕贮藏稳定性方面的差异。结果表明,米粉海绵蛋糕的蛋糕糊密度、蛋糕糊黏度和乳化稳定性均低于麦粉海绵蛋糕;米粉海绵蛋糕和麦粉海绵蛋糕的水分、蛋白质、总糖含量差异显著;米粉海绵蛋糕体积指数和轮廓指数均低于麦粉海绵蛋糕;在温度25℃,相对湿度60%的条件下贮藏5 d,米粉海绵蛋糕质量损失较大,贮藏过程中淀粉老化现象明显。

With the increase of gluten allergy population, rice flour with its low allergy source characteristics are more and more used in gluten functional baked goods. Japonica rice flour and low gluten wheat flour are main raw materials to prepare sponge cakes. The cake batter,morphology,physical- chemical composition and cake storage stability of the two kinds sponge cake are compared. The results show that the rice batter is lower than wheat flour batter in density, emulsion stability and viscosity. Rice and wheat sponge cake has a significant difference in content of moisture,protein and total sugar. The volume and contour index of rice sponge cake is lower than wheat flour sponge cake. Under the condition of 25 ℃, 60% relative humidity storage for five days,sponge cakes prepared from rice flour and wheat flour had a large differences between quality and texture characteristics.