大豆油体蛋糕的制作及品质分析

Production and quality analysis of soybean oil body cream cake

目的比较大豆油体、单甘脂和蔗糖酯3种成分对蛋糕烘焙学特征的影响。方法将大豆油体、单甘脂和蔗糖酯分别添加到面粉中,通过改变添加成分的种类、在面粉中所占的比例等制作成蛋糕面糊,检测蛋糕面糊比重、黏度、蛋糕面糊表面气孔特征、蛋糕糊比容、质构等指标,以及结合酸价、过氧化值和反式脂肪酸等理化指标,并对蛋糕进行感官评定,探讨大豆油体、单甘脂和蔗糖酯3种物质的添加对蛋糕面糊流变学、气泡结构和烘焙特性的影响。结果大豆油体最适添加量为4.5%。大豆油体能增加蛋糕的黏度,有助于形成稳定的乳化体系,并且大豆油体蛋糕的酸价、过氧化值和反式脂肪酸检测结果符合国家标准。结论大豆油体和乳化剂能提高豆乳奶油蛋糕的比容、降低硬度,从而改善蛋糕的品质特性。

Objective To compare the effects of soybean oil body,monoglyceride and sucrose ester on cake baking characteristics.Methods Soybean oil,monoglyceride and sucrose ester were added to flour respectively,by changing the type of ingredients and the proportion into the flour,the indexes of the cake,such as the specific gravity,viscosity of the cake surface,the porosity of the cake surface,the specific volume and the texture of the cake,as well as the acid value,peroxide value and trans fat were tested,and the sensory evaluation of the cake was carried out.The effects of soybean oil,monoglyceride and sucrose ester on the rheology,bubble structure and baking properties of cake surface and cake were investigated.Results The optimum addition amount of soybean oil body was 4.5%.Soybean oil could increase the viscosity of the cake and contribute to the formation of a stable emulsifying system,and the detection results of acid value,peroxide value and trans fatty acid of the cake in soybean oil body met the national standard.Conclusion Soybean oil body and emulsifier can significantly increase the specific volume and decrease the hardness of the cake,so as to improve the quality and characteristics of the cake.