响应面法优化无谷蛋白米粉海绵蛋糕工艺的研究

Optimization of Sponge Cakes of Gluten-free of Rice Flour by Response Surface Methodology

近年来,无谷蛋白焙烤食品的研究引起越来越多的关注。由于在海绵蛋糕的制作过程中,不需要形成很强的面筋蛋白网络,且面筋蛋白是麸质过敏者的主要过敏源,因此考虑选用不含面筋蛋白的大米粉代替传统烘焙用小麦粉,并加入糯米粉改善米粉特性,从而提高米粉海绵蛋糕质构形成效果。试验以糯米粉添加量、水添加量和蛋糖搅打时间为自变量,以米粉糊密度、蛋糕弹性和体积指数为响应值,用响应面法优化无谷蛋白米粉海绵蛋糕配方及工艺。结果表明,糯米粉添加量5%,水添加量22.03%,蛋糖搅打时间10 min时蛋糕的品质最佳。在此条件下,评价指标的预测值分别为米粉糊密度0.58 g/mL,蛋糕弹性0.90,蛋糕体积指数12.52 cm。

The impact of gluten-free bakery products has caused more and more attention. In making sponge cake, gluten network formation is not essential and it is the major cause of allergies for the gluten sensitivity, therefore gluten-free of rice flour can be used instead of wheat flour. A certain amount of glutinous rice flour is used to improve properties of rice flour and the effect of sponge cake texture forming. Response surface methodology is used to optimize the formulation of gluten-flee rice sponge cakes. The independent variables are glutinous rice flour content, water content and eggs-sugar string time. The quality factors evaluated are paste density, springing of the crumb and volume index. The optimal result is 5% glutinous rice flour, 22.03% water and eggs-sugar string time for 10 minutes. Under these conditions, the cake paste density is 0.58 g/mL, springing of the crumb is 0.90 and volume index is 12.52 cm.