蔗糖酯与淀粉酶改善海绵蛋糕品质特性

Effect of Different Sucrose Esters and Amylases on Improving the Quality of Sponge Cake

采用两种不同淀粉酶(麦芽糖淀粉酶、α-淀粉酶)和两种不同亲水亲油平衡(hydrophilic lipophilic balance,HLB)值的蔗糖酯(S-1670、S-570)进行蛋糕品质改良研究,通过面糊表面张力与密度分析、质构分析、低场核磁分析和热分析法等多种手段对海绵蛋糕面糊界面特性、烘焙与贮藏特性进行评价。结果表明,HLB值为16的蔗糖酯可以减小面糊体系密度,降低表面张力,从而增强起泡性能和持水能力。低场核磁共振和差示扫描量热法结果表明,同时引入两种不同淀粉酶比使用单一淀粉酶与HLB值为16的蔗糖酯的协同作用效果更佳,其中横向弛豫时间T_(22)从8.521 ms缩短至4.501ms,蛋糕老化速率k值从0.041d^(-1)降低至0.035d^(-1),这表明它们能增加蛋糕体系持水能力,减缓老化速率,从而提高了在4℃条件下贮藏35 d后的海绵蛋糕品质。HLB值为16的蔗糖酯作用效果在0～21d表现较好,而淀粉酶的作用效果则在贮藏后期的21～35 d表现突出。

The effect of two different enzymes(maltogenic amylase andα-amylase)and two sucrose esters with different hydrophilic lipophilic balance(HLB)values(S-1670 and S-570)on batter interface properties and baking and storage characteristics of sponge cake.The results showed that the foaming ability and water-holding capacity of cake batter containing sucrose ester with an HLB value of 16(S-1670)increased because of its decreased density and surface tension compared to the blank control.The low-filed nuclear magnetic resonance(LF-NMR)and differential scanning calorimetric(DSC)data showed that the system containing simultaneously both enzymes and sucrose ester S-1670 had shorter relaxation time T22(4.501 ms)and lower staling rate(0.035 d^-1)compared to 8.521 ms and 0.041 d^-1 for that containing maltogenic amylase alone,thereby improving the quality of sponge cake after 35 d of storage at 4℃.Sucrose ester S-1670 exerted its effect during the first 21 days of storage,while the enzymes exerted their effect from day 21 to 35.