青稞粉粒径及其高添加量对戚风蛋糕面糊特性和品质的影响

针对蛋糕制备中增加高纤原料含量容易带来的结构塌陷等品质不稳定问题,该研究选择高膳食纤维含量的青稞粉为主要粉料,探究青稞粉粒径及其高添加量对戚风蛋糕面糊特性和蛋糕品质的影响。以小麦粉基戚风蛋糕为对照,研究了不同粒径青稞粉（QKF80、QKF100、QKF120）在不同添加量（50%、75%、100%）下,面糊的比重、气泡分布、黏度以及蛋糕的比容、气孔结构、质构、感官品质的变化。结果表明,青稞粉粒径越大,膳食纤维含量越高,青稞粉的吸水吸油能力越强。随着青稞粉添加量的增多,面糊稳定性降低、比重及黏度增加,蛋糕比容减小、硬度增加、内部气孔变大,塌陷程度增加,感官品质下降。小粒径青稞粉可赋予面糊适当黏度,使之在缺乏面筋蛋白的情况下也能稳定。QKF120三种添加量下,面糊比重范围0.33~0.36,糊中气泡分布均匀,成品蛋糕比容4.8~5.2 mL/g,内部气孔结构致密均匀,质构特性及感官评分与小麦粉基蛋糕无显著性差异。该研究可为开发高含量青稞粉戚风蛋糕提供理论依据和实践参考。     

乳酸菌发酵菊芋全粉对糙米面团及米糕品质的影响

分别用菊芋全粉和乳酸菌发酵菊芋全粉部分替代糙米粉,重点研究乳酸菌发酵菊芋全粉对糙米面团及米糕品质的影响。结果表明:未发酵和发酵菊芋全粉均显著降低了混合粉的峰值黏度、最终黏度和回生值,降低了面团的吸水率,增加了面团的形成时间和损耗模量。与未发酵菊芋全粉相比,发酵菊芋全粉使混合粉具有更低的峰值黏度、最终黏度和回生值,面团的吸水率更低,对糙米面团的发酵特性、糙米糕的质构、比容和贮藏特性影响较大,10%发酵菊芋组的糙米面团的体积在发酵至30 min时比对照组增加了34.08%,糙米糕的比容增加了25.30%,贮藏过程中的硬化速率降低了52.70%,表明乳酸菌发酵菊芋全粉可以缩短糙米面团的发酵时间,改善糙米糕的比容、质构和贮藏品质,且改善效果优于未发酵菊芋全粉。     

酵子发酵面糊的条件对馒头品质的影响

以酵子为原始发酵剂,采用面糊发酵工艺,研究面糊的不同发酵条件(酵子添加量、温度)对面糊p H、面团湿面筋含量以及馒头比容、白度和硬度的影响。选用以发酵面糊的面粉量为基数的5个不同百分比的酵子添加量制作面糊,分别在5个温度梯度下发酵12 h,再用发酵好的面糊作为发酵剂蒸制馒头。试验结果表明,20%的酵子添加量在35℃条件下发酵12 h的面糊蒸制出的馒头品质最好。     

海洋微藻多不饱和脂肪酸生物合成机制的研究进展

为了开发营养丰富的多谷物面包预拌粉，本研究以杂粮粉为主要原料，添加谷朊粉构建面包网络结构，通过评价混合粉黏度特性，面团发酵流变特性和面包加工品质，研究多谷物粉含量对面团加工特性和面包品质的影响。结果表明：随着多谷物粉含量的增加，多谷物预拌粉的糊化黏度呈显著性上升，糊化温度呈显著性下降，面团的最大发酵高度和最终发酵高度显著降低（p<0.0.5）。当多谷物粉添加量从50%增加到80%时，面包的比容从5.10 mL/g降低到1.83 mL/g，体积降低，弹性下降，硬度和耐咀性增加。多谷物粉含量、糊化特性、部分发酵流变特性与面包质构特性、比容和颜色L*、a*之间均呈显著或极显著相关。当多谷物粉添加量在50%~60%之间，面包品质良好；添加量≥65%时，所制成的面包品质较差。     

蒸制过程中馒头坯物性指标的变化研究

研究了蒸制过程中馒头坯质量、体积、比容、高径比、质构特性、温度及气孔结构的变化规律。研究结果表明:蒸制过程中,馒头坯质量持续上升,体积呈现先上升、后下降的趋势,蒸制0～6 min内,体积快速增长,6～25 min内增长速度减缓,25～30 min内,体积出现下降趋势;比容的变化趋势与体积是一致的;高径比呈现先下降、后上升、再下降的变化趋势;硬度和咀嚼性均呈现下降→上升→下降→上升的变化趋势;弹性和回复性均呈先上升、后下降的变化趋势,均在蒸制25 min时达到较大值。馒头坯不同部位升温速率不同;近皮层温度升高较快,靠近馒头芯部位温度上升较慢,在蒸制20 min时,各部位温度均达到100℃。蒸制初期,内部气孔结构较大且不均匀;随着蒸制的进行,气孔结构逐渐变得小而致密,并且十分均匀;过度蒸制亦会使馒头内部结构变差,出现较大气孔,影响馒头品质。     

羧甲基纤维素改善冷冻蛋糕体系热力学与烘焙特性研究

研究了冻藏条件(冻藏时间和冻融循环次数)和羧甲基纤维素添加量(1%、2%、3%)对天使蛋糕面糊热力学、流变学和烘焙特性的影响。应用差示扫描量热仪(DSC)、粘度计、数码显微镜和质构仪等分别测定了羧甲基纤维素面糊冻藏过程中冰晶熔化焓(△Hm)、粘度、比重和气泡分布(尺寸和均匀性),以及蛋糕比容和质构的变化。结果发现冻藏和冻融循环显著增加了面糊△Hm、减小了面糊粘度、增大了面糊比重、增加了面糊气泡分布的不均匀性,最终导致蛋糕比容减小、硬度增大;而羧甲基纤维素作为一种亲水胶体,延缓了面糊△Hm的增加、粘度的减小、比重的增大、气泡分布的不均匀化、蛋糕比容的减小和硬度的增大,且当羧甲基纤维素用量在1%~3%范围内时,添加量越少效果越好,羧甲基纤维素添加量为1%的面糊制作的天使蛋糕比容最大、硬度最小。     

乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响

比较了单甘酯型乳化剂和蔗糖酯型乳化剂与保泡型流态起酥油联用对海绵蛋糕面糊特性及其烘焙特性的影响。结果表明,采用蔗糖酯型乳化剂与保泡型流态起酥油联用组的面糊比重显著下降,面糊黏度和表面张力增加,从而提升了面糊的稳定性,此时蛋糕比容较大,达4.01mL/g,比仅含单甘酯型乳化剂的蛋糕提高了68.5%,可显著减少薄层海绵蛋糕的表面气泡。蛋糕贮藏期研究表明,贮藏28d后,含有蔗糖酯型乳化剂和保泡型流态起酥油的蛋糕硬度减小了37.8%。     

丝蛋白马拉糕的制作工艺研究

丝蛋白马拉糕是广东点心中具有特殊风味的发酵点心,通过正交实验,对影响马拉糕品质的主要因素进行分析,确定了马拉糕的最佳工艺.结果表明:加碱后的pH对产品的感官影响最大,其次是发酵温度、糖、发酵时间;最佳工艺为pH6.8,发酵温度25℃,糖8.O%以及发酵总时间26h.蛋粉糊的pH在6.0～7.0范围内生产的马拉糕品质较稳定.     

艾蒿馒头的研制

试验以小麦面粉、艾蒿为主要原料,研制艾蒿馒头。将艾蒿打浆后与小麦面粉、水、辅料等和面发酵,蒸制后进行比容测定和感官评定。试验结果显示,艾蒿汁添加量25%,加水量30%,发酵时间120 min,在此条件下研制的艾蒿馒头品质最好。     

不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响

为提高无麸质蛋糕的品质,通过测定不同藜麦粉添加量的面糊的流变特性和密度;蛋糕的比容、烘焙损失率、色差、感官评分以及贮藏7 d后蛋糕的质构特性、水分分布和老化焓值等指标,探究藜麦粉对无麸质面糊特性及蛋糕品质的影响。结果表明,面糊的弹性模量（G′）、黏性模量（G″）和密度与藜麦粉添加量呈正相关,进而增大了蛋糕比容并降低烘焙损失率,蛋糕气孔分布更加均匀。高比例的藜麦粉（30%～50%）能有效延缓蛋糕的老化。在贮藏7 d后,对照组和50%藜麦粉老化焓值分别增加至1.42 J/g和0.92 J/g。综上,添加藜麦粉能够显著提高面糊的流变特性和蛋糕的烘焙特性,延缓蛋糕老化。综合蛋糕感官评分和老化特性,藜麦粉添加量为30%时较为适宜,可以赋予无麸质海绵蛋糕更好的品质。     

胞外多糖对无蛋蛋糕面糊及烘焙特性的影响

探究了乳酸菌产胞外多糖对搅打过程中复合蛋白起泡性、表面疏水性和液相蛋白含量的影响,并将乳酸菌发酵技术应用于无蛋蛋糕制作中,评估其对无蛋蛋糕面糊流变、烘焙特性和蛋糕芯微观结构的影响。结果表明:乳酸菌产胞外多糖能显著提高搅打过程中复合蛋白的起泡性质,增加蛋白表面疏水性及通过减少乳化剂的竞争吸附而维持界面蛋白含量。在面糊体系中,产胞外多糖乳酸菌发酵面糊气泡数量增加且分布更均匀,降低了面糊密度。相比于对照组,含胞外多糖的无蛋蛋糕比容增加了12.3%,硬度降低了43.0%,烘焙品质明显改善。蛋糕芯微观结构表明,蛋白质的降解以及胞外多糖的交联作用使得蛋白网络更加连续且均匀,改善了蛋糕芯结构。因此,乳酸菌产胞外多糖对无蛋蛋糕面糊特性和烘焙品质具有显著的改善作用(P<0.05)。     

Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes

The effect of fat replacement by maltodextrin on cake batter viscosity and the quality of the resultant cakes was studied. The viscosity of batter was reduced significantly when fat was replaced with equal quantities of maltodextrin. Cakes prepared from this batter had low volume and firmer texture. Relatively better cakes were obtained when lower quantities of maltodextrin were used in the formulation. Viscosity of the above cake batter was relatively higher. A relationship between batter viscosity and cake volume was observed. Further improvement in cake volume could be achieved using emulsifiers. In the presence of glycerol monostearate little improvement in cake batter was observed, but the resultant cake volume was improved. However, sodium steroyl lactylate, which improved the batter viscosity, did not improve the cake volume or texture. Copyright © 2005 Society of Chemical Industry     

搅拌时间和乳化剂对海绵蛋糕表面气泡的影响

比较研究蔗糖酯型乳化剂和单甘酯型乳化剂对海绵蛋糕起泡和消泡阶段面糊特性的影响,并重点比较了在相同面糊比重情况下,不同搅拌时间组合对海绵蛋糕表面气泡的控制及对面糊比重、黏度、微观气相结构、蛋糕烘焙特性的影响,并探讨了乳化剂与搅拌时间控制表面气泡的机理。结果表明:使用蔗糖酯型乳化剂可以控制海绵蛋糕表面气泡生成,并保持较佳的烘焙特性。在工艺方面,采用合适的搅拌组合(起泡时间3.50min,消泡时间6.33min)可以减少面糊异常气泡数量,从而减少海绵蛋糕表面气泡生成。     

添加谷氨酰胺转氨酶对糙米蛋糕品质的影响

研究在糙米蛋糕的蛋黄糊和蛋清中分别添加不同量的谷氨酰胺转氨酶(transglutaminase,TGase)对蛋糕烘焙品质的影响,并分析比较了TGase添加前后蛋黄糊和蛋清理化特性的变化。结果表明:添加TGase能显著提高糙米蛋糕的比容和弹性,降低其硬度,在蛋黄糊和蛋清中分别添加10和2 U/g TGase时,糙米蛋糕比容达到最大值6.0 mL/g。添加TGase后,蛋黄糊的黏度和乳化稳定性分别提高62.27%和3.86%,蛋清打发后的泡沫稳定性提高8.43%。通过测定发现蛋黄糊中的游离巯基含量明显减少,傅里叶变换红外光谱(fourier transform infrared spectroscopy,FTIR)和体积排阻高效液相色谱(size exclusion high performance liquid chromatography,SE-HPLC)的分析表明,添加了TGase的蛋黄糊中蛋白质β-折叠的比例显著增加,无规卷曲、β-转角的比例下降,并形成了更多大分子质量的蛋白质聚集体。这表明添加TGase促进了蛋黄糊和蛋清中的蛋白形成更多的交联,使蛋白质网络更加紧密,从而改善糙米蛋糕的质构。     

Effect of different levels of malt extract on antinutrients, <Emphasis Type="Italic">in vitro</Emphasis> digestibilities and viscosity during fermentation of <Emphasis Type="Italic">Jeungpyun</Emphasis>

The effect of different levels of malt extract on the fermentation of jeungpyun (a Korean fermented steamed rice cake) was investigated. Relative to the control batter, the fermentation rate increased with increasing level of malt extract due to its effect in expediting the fermentation. The contents of total phenols and phytic acid in the jeungpyun batter were reduced during fermentation, and even more so after steaming of the batter. The reduced content of antinutritional factors in the batter was accompanied by increases in in vitro protein and starch digestibilities. The effect of different levels of malt extract on the viscosity and hardness was similar. These results indicate that the addition of malt extract during fermentation may produce a healthier and more nutritious jeungpyun. It also facilitated the production of thin fermented batter, thus affecting the textural characteristics of jeungpyun.     

Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

Effect of replacement of fat with 25, 50, 75 and 100% sesame oil (on fat basis); 50% sesame oil, hydrocolloids and emulsifiers on the rheological, microstructural, quality characteristics and fatty acid profile of cake was studied. Addition of increasing amount of sesame oil decreased viscosity, increased specific gravity of cake batter; decreased cake volume and overall quality score. Microstructure studies showed disrupted gluten matrix. Among the two different hydrocolloids [hydroxypropylmethylcellulose (HPMC) and xanthan] and emulsifiers [glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL)] tried, HPMC and SSL increased the batter viscosity, decreased the specific gravity, increased the volume and overall quality score. Use of combination of HPMC and SSL improved significantly the quality characteristics of cake with 50% sesame oil in such a way that the overall quality score was higher than that of the control cake with fat. The microstructure of cake crumb with 50% sesame oil and HPMC showed a smooth structure with less number of cavities and SSL showed a continuous protein matrix. On replacing the fat with 50% sesame oil, there was a decrease in saturated fatty acids and increase in unsaturated fatty acids, particularly linoleic acid. The fatty acid profile of cake with 50% sesame oil was better than the control cake as there was 2.4 times decrease in palmitic acid content and 5.9 times increase in essential fatty acids (EFA) content.     

3种乳酸菌发酵米浆对发糕品质的影响比较研究

目的 以清酒乳杆菌清酒亚种、类干酪乳酪杆菌类干酪亚种、发酵黏液乳杆菌为发酵菌种,研究3株不同乳酸菌发酵米浆对米发糕品质的影响。方法 米发糕由发酵的大米磨成米浆,再经酵母发酵,加热汽蒸而成。以米浆的密度、黏度、持水率、流变特性为测定指标,测定乳酸菌发酵米对米浆性质的影响;以米发糕的质构、感官、比容为测定指标,测定乳酸菌发酵对米发糕品质的影响。结果 乳酸菌发酵原料大米相比其自然发酵和未发酵大米制作的米浆,米浆的密度与酸度最低、米浆的持水性与黏度最高,具有良好的流变学特性;不同乳酸菌菌种由于产酸与酶量不同,对米浆性质影响也不同,3株乳酸菌中发酵黏液乳杆菌发酵黏液乳杆菌制作的米浆密度小、黏度大、pH低、发酵能力强、流变特性中稠度系数大;米浆性质对米发糕的品质有直接影响,乳酸菌发酵相比于其他方法对米浆性质影响大,制得的米发糕品质最好,如比容较大、弹性较大、内部气孔均匀致密;不同乳酸菌发酵米浆性质不同导致米发糕品质也不同, 3株乳酸菌中发酵黏液乳杆菌制作的米发糕的比容最大、硬度最大(1409.43gf)、咀嚼性最大(718.81gf)、黏聚性与回复性最优。结论 发酵黏液乳杆菌发酵米发糕感官评分最高...