糯米粉对海绵蛋糕烘焙品质及老化特性的影响

Effects of glutinous rice flour on the baking and aging characteristics of sponge cake

目的:开发具有糯米风味的海绵蛋糕。方法:探究糯米粉质量分数对面糊流变特性和密度,海绵蛋糕比容、烘焙损失率、感官评价、气孔分布和微观结构以及贮藏7 d后蛋糕的质构特性、水分分布、淀粉有序度和结晶度的影响。结果:对照组和100%糯米粉组蛋糕随糯米粉质量分数的增加,面糊密度降低,蛋糕比容增大且气孔分布更均匀;高质量分数的糯米粉(75%~100%)能有效延缓蛋糕的老化。当糯米粉质量分数为75%时,蛋糕的滋味和总体喜好程度最佳。结论:糯米粉质量分数为75%~100%较为适宜,糯米粉的添加赋予了海绵蛋糕更好的品质。

Objective:This study aimed to develop a new type of sponge cake with glutinous rice flavor.Methods:To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties,density of batter,specific volume,baking loss rate,sensory evaluation and pore size distribution of cake were investigated.Also,the texture analysis,moisture distribution,starch ordered structure and crystallinity of cake after 7 days of storage were meaured.Results:With the increasing substitution of glutinous rice flour,the batter density reduced,improving the specific volume and the pore size distribution.Effectively delaying the retrogradation of cake is possible with high glutinous rice flour substitution(75%~100%).When the glutinous rice flour mass fraction is 75%,the cake tastes best and has the best degree of general preference.Conclusion:The mass fraction of glutinous rice flour 75%~100%is more suitable,and the addition of glutinous rice flour gives better quality to sponge cake,which can have important guiding significance for the development of pure glutinous rice flour gluten-free products.