碱化湿磨玉米蛋糕的特性研究

Research on the characteristics of nixtamalized corn cake

用流变仪、DSC、显微镜测定玉米蛋糕糊的黏弹特性、热特性以及表观结构,质构仪测定玉米蛋糕的质构特性,用SEM和X-射线衍射进行形态特征和结晶结构的分析。结果表明,碱化湿磨玉米蛋糕糊的黏度高于市售玉米蛋糕糊,高黏度很好地稳定了气泡,并且使面糊内部的气泡大小均匀;碱化湿磨玉米淀粉结构较稳定,在糊化过程中,淀粉糊化温度高、时间长,延长了蛋糕气泡的形成时间,增加了蛋糕膨胀体积;碱化湿磨玉米蛋糕的硬度低于市售玉米蛋糕,但其弹性与市售玉米蛋糕无显著差异;碱化湿磨玉米蛋糕的结晶度低于市售玉米蛋糕的结晶度。

The viscoelastic properties,thermal properties and apparent structure of corn flour paste were measured by rheom- eter, DSC and microscope, the textural properties of corn cake was determined, the morphological characteristics and crystal structures were analyzed by SEM and X-ray diffraction. The viscosity of alkalized wet milling corn cake paste was higher than that of the commercially available corn cake paste,and higher viscosity well stabilized bubbles and made the bubble size evenly inside the batter; because nixtamalized corn starch structure was more stable, the starch gelatinization needed a long time during pasting process,extending the cake bubble formation time,increasing cake volume expansion. The nixtamalized corn cake was softer than commercial corn cak, but had no significant differences between their flexibility. Crystallinity of nixtamalized corn cake was less than that of the commercially available corn cake.