脂肪酸蔗糖酯对戚风蛋糕的品质和烘焙特性影响分析

Effects of Sucrose Stearate Ester on the Quality and Baking Characteristics of Chiffon Cake

为研究脂肪酸蔗糖酯(SE)对戚风蛋糕品质特性和烘焙特性的影响,通过单因素试验对比蛋糕的质构、比容、水分含量、面糊密度和烘焙损失率。结果表明,与对照组相比,添加了SE的试验组样品的硬度和咀嚼性均降低,弹性和比容增大,面糊密度和烘焙损失减小,在同一贮藏的条件下,SE组含水量损失速度比空白组慢。通过显微镜观察,发现添加了SE的戚风蛋糕的气孔壁光滑度明显比空白组的好。这一研究发现对烘焙行业未来的发展有一定的促进作用。

In order to study the effect of Sucrose Fatty Acid Esters(SE) on the quality and baking characteristics of chiffon cake,the batter density,texture,specific capacity,moisture content and baking loss rate of the cake were compared by single-factor experiment.The research results showed that compared with the control group,the samples in the experimental group added with SE had decreased hardness and chewiness,increased elasticity and specific volume,and decreased batter density and baking loss.Under the same storage conditions,SE the water loss rate of the group was slower than that of the blank group.Through microscope observation,it was found that the smoothness of the stomatal wall of the chiffon cake added with SE was significantly better than that of the blank group.The findings of this study have a certain role in promoting the future development of the baking industry.