摘要
以马铃薯泥替代戚风蛋糕中的部分小麦面粉(替代率为10-60%),研究其对面糊比重、微观结构以及对蛋糕比容、色泽、质构和老化特性的影响。结果表明:随着马铃薯泥从10%增加到60%,面糊的比重和空气泡直径逐渐增大;蛋糕的比容、L*值、a*值、硬度、咀嚼性和胶着性总体呈减小趋势,而b*值、弹性、黏聚性和回复性总体呈增加趋势;用10%以上的马铃薯泥替代小麦面粉制作蛋糕可以促进体系中美拉德反应的发生,从而可以改善蛋糕的色泽;用30%以上的马铃薯泥替代小麦面粉制作蛋糕可以有效延缓蛋糕的老化,从而延长蛋糕的货架期。
The effects of mashed potatoes substitution for wheat flour with different proportions （10-60%） in cake formula on batter specific gravity, microstructure and cake specific volume, color, texture and on staling characteristics of cake were investigated. The results showed that the specific gravity and bubble diameter of cake batter gradually increased with the increase of mashed potatoes addition from 10% to 60%. The specific volume, lightness （L^＊）, greenness/Redness （a^＊）, hardness, chewiness and gumminess of cake decreased on the whole. Yellowness （b^＊）, springiness, cohesiveness and resilience increased with the increase of mashed potatoes addition. More than 10% of the mashed potatoes to substitution for wheat flour could promote the Maillard reaction, so improve the color of the cake; More than 30% of the mashed potatoes substitution for wheat flour could retard the staling during cake storage, so extend its shelf life.
出处
《食品与发酵科技》
CAS
2017年第3期39-44,共6页
Food and Fermentation Science & Technology
基金
甘肃省财政厅高校基本业务项目(1011JKCA179)
甘肃省农牧厅生物技术专项(GNSW-2013-22)
关键词
马铃薯泥
戚风蛋糕
美拉德反应
质构
老化
mashed potatoes
chiffon cake
maillard reaction
texture
staling
