基于燕麦糊精制备的一种低脂蛋糕开发

Development of a Low-fat Cake Based on Qat Dextrin

为改良传统蛋糕热量过高的问题,将燕麦粉经酶解制备燕麦糊精,部分取代黄油制作低脂蛋糕,以比容、表面状况、内部结构、口感为感官评价指标,采用单因素试验与正交试验对蛋糕配方进行优化。结果表明,所制燕麦糊精DE值为3.365,燕麦糊精可少量取代黄油,取代量过多则导致蛋糕口感劣变,最适取代量为25%,影响低脂蛋糕品质主次顺序为燕麦糊精用量>甜菊糖用量>鸡蛋用量,最佳配方为低筋面粉100.0 g,黄油37.5 g,燕麦糊精12.5 g,甜菊糖30 g,赤藓糖0.35 g,鸡蛋50.0 g,膨松剂2.8 g。所制蛋糕蓬松可口、柔软香甜,可为新型蛋糕投入市场做好理论基础。

In order to improve the problem of high caloric content of traditional cakes,oat dextrin was prepared from oat flour by enzymolysis in this experiment,which partially replaced butter to make low-fat cakes.The cake formula was optimized by single factor and orthogonal test with specific volume,surface condition,internal structure and taste as sensory evaluation indexes.The results showed that the DE value of oat dextrin was 3.365,and it could replace butter in a small amount,which would lead to poor taste of cake in a large amount.The optimal replacement amount was 25%.The order of influencing the quality of low-fat cake was as follows:proportion of oat dextrin replacing butter>stevia content>egg content,and the best formula was 100.0 g of low-gluten flour and 37.5 g of butter,oat dextrin 12.5 g,stevia 30 g,chirosol 0.35 g,egg 50.0 g,leavening agent 2.8 g.The cakes was fluffy and delicious,soft and sweet,which could be the theoretical basis for the new cakes to be put into the market.