摘要
针对海绵蛋糕的高糖问题,选用4种功能性低聚糖完全替代海绵蛋糕中的蔗糖,分别比较了它们对海绵蛋糕的面糊性能和烘焙品质的影响。结果表明:低聚异麦芽糖、低聚果糖、低聚半乳糖的面糊性能与蔗糖组较为接近,显示出良好的替代性,使用这3种糖制作的海绵蛋糕贮藏3d后依然是可接受的。而菊粉因为吸湿性极强,其海绵蛋糕成品比容小,硬度大,咀嚼时粉质感强烈,可接受度最低。
To avoid various issues brought by high-sugar intake from sponge cake, we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides, whose effects on the batter and the baking quality were compared with each other.The results showed that the batters of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide were similar to that of the sucrose group, illustrating promises of introducing healthier formula without sacrificing product quality.The sponge cakes of the three substitute candidates maintained good taste after three-day storage.However, the fourth candidate, inulin, was too strong in water absorption, resulting in low quality of sponge cakes in the sense of smaller sizes, higher hardness, and powder-like taste, usually regarded as not desirable.
作者
王永俊
邓雯婷
郑建仙
黄卫宁
WANG Yong-jun;DENG Wen-ting;ZHENG Jian-xian;HUANG Wei-ning(College of Food Science and Engineering, South China University of Technology,Guangzhou, Guangdong 510640, China;State Key School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)
出处
《食品与机械》
北大核心
2019年第5期8-13,共6页
Food and Machinery
基金
“十三五”国家重大专项(编号:2016YFD0400500)
国家自然科学基金(编号:31071595,31571877)
比利时国际合作项目(编号:BE110021000)
关键词
功能性低聚糖
海绵蛋糕
面糊
烘焙品质
functional oligosaccharide
sponge cake
batter
baking quality