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%。     

Rheological Behavior of Comminuted Meat Batters

Good agreement was observed between the shear stress-shear rate results obtained with a capillary extrusion viscometer and the yield stress as determined with a rotational viscometer. The frankfurter batter used in this study was pseudoplastic with a flow behavior index of 0.2–0.4, and a yield stress of approximately 840 Pa at 10°C. To compare the effects of batter composition, an apparent viscosity term was defined. Dilution of the batter resulted in reduced apparent viscosities, while increased fat led to increased apparent viscosities. Although chopping time significantly altered the stability of the batter and the visco-elastic properties of the cooked product, no significant difference in the apparent viscosity was detected. This observation was discussed in light of the apparent insensitivity of viscosity measurements to the degree of fat comminution.     

Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

Pectin from yuja pomace was incorporated into cake formulations to evaluate the baking performance as a fat replacer. When shortening in cakes was replaced with different levels of pectin gel, cake batter exhibited greater viscosity and less shear-thinning behavior. The viscosities were well characterized using a Power-law model. The specific gravity of cake batter significantly increased with increasing levels of pectin gel (p<0.05) and was highly correlated with the cake volume after baking. Although cakes containing pectin exhibited increased textural hardness, shortening replacement with pectin up to 10% by weight was effective in producing cakes as soft as the control cake without a volume loss. There was an overall tendency that cakes with higher amounts of pectin showed a lighter surface color. Yuja pectin was thus used in cake baking as a fat replacer, producing baked goods with reduced fat and calorie content.     

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     

大豆油体蛋糕的制作及品质分析

目的 为比较大豆油体、单甘脂和蔗糖酯三种成分对蛋糕烘焙学特征的影响。方法 本文通过对蛋糕面胚比容、质构，蛋糕面糊比重、黏度和表面气孔特性以及理化指标检测，并对蛋糕进行感官评定进行测试。结果 结果表明，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显著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。     

Studies on interaction between stevioside,liquid sorbitol,hydrocolloids and emulsifiers for replacement of sugar in cakes

Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.     

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。     

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.     

Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects

Studies of cake batter rheology have focused on viscous behaviour. We demonstrate that elastic effects dominate at the shear rates used in commercial mixers. The development of batter structure was investigated for two flour types using two bench-scale planetary mixers with known shear rate profiles (Kenwood-KM250, maximum 100 s⁻¹; Hobart-N50, 500 s⁻¹). These wet foams (air volume fraction 0.39-0.45) showed shear-thinning behaviour at low shear rates (0.1-10 s⁻¹), with apparent viscosity dependent on air volume fraction. Simple shear thinning behaviour ceased, for foams, above 10-20 s⁻¹: for slurries (air volume fraction, 0.11-0.15) the limit approached 100 s⁻¹. Elastic effects, predominantly arising from the bubble phase, therefore dominate cake batter behaviour at the shear rates experienced in commercial mixers. Filament thinning extensional rheometry confirmed the VE behaviour of batters. These results indicate that visco-elastic analyses are likely to be the most appropriate probe of microstructure in cake batters.     

Effect of transglutaminase on some properties of cake enriched with various protein sources

ABSTRACT:  The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly ( P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.     

Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels

ABSTRACT: Effect of emulsifier gels prepared using sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate-60 (PS-60), and sorbitan monostearate (SMS) in shortening medium and on the physical properties of cake batter and the quality of cake were studied. Both storage modulus (G') and loss modulus (G") of batters containing emulsifier gels increased compared with the control. The evaluation of cake batters for batter density showed that the emulsifier gels decreased the batter density from 0.95 g/cm3 for the control to 0.85 g/cm3. The photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed when compared with the control, indicating a lighter batter and better air incorporation. Among the emulsifier gels, cakes with PS-60 gel showed a maximum increase in specific volume followed by cakes with SSL, DGMS, PGMS, and SMS gels.     

Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake

Effect of substitution of wheat flour with whey protein concentrate (WPC) at the level of 10, 20, and 30% as an egg replacer and its influence on physical properties of cake batter and quality characteristics of eggless cake were studied. The apparent viscosity of the eggless cake batter decreased with the increase in the level of WPC. The evaluation of eggless cake batter for density showed that incorporation of WPC decreased the batter density. The photomicrographs of eggless cake batters with WPC showed an increase in number of air cells and even distribution when compared with the control indicating lighter batter. Eggless cake with 20% WPC was rated the best.     

Effects of different emulsifier types,fat contents,and gum types on retardation of staling of microwave-baked cakes

The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier or gum addition and baked in an conventional oven at 175 degrees C for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 1.5 min at 100% power. Variation of staling parameters during storage of cakes followed zero-order kinetics. Use of emulsifiers and gums helped to retard staling of microwave-baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage. DATEM and Purawave were the most effective emulsifier types. Using gums in combination with emulsifiers gave better moisture retention and softer cakes than using gums alone.     

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。     

Rheological Characterization of Rice Flour-Based Batters

ABSTRACT: The flow behavior and the applicability of rheological models to predict the viscosity of rice flour-based batter (RFBB) for deep-fat frying at 5,15, and 25 °C were investigated. The Herschel-Bulkley model was found to be the best fit for all RFBBs formulated with different ratios of rice to corn flour, oxidized corn starch, and methylcellulose (R²= 0.85–0.99). Rheological parameters depended on RFBB compositions, temperature, and shear rate. The relationship between temperature and RFBB apparent viscosity can be predicted within shear rate range between 30 to 132 s⁻¹. Correlation coefficient (r) of model validation decreased as temperature increased.     

Effects of different emulsifier types,fat contents,and gum types on retardation of staling of microwave‐baked cakes

The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave‐baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave‐baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier or gum addition and baked in an conventional oven at 175°C for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 1.5 min at 100% power. Variation of staling parameters during storage of cakes followed zero‐order kinetics. Use of emulsifiers and gums helped to retard staling of microwave‐baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage. DATEM and Purawave were the most effective emulsifier types. Using gums in combination with emulsifiers gave better moisture retention and softer cakes than using gums alone.     

Functionality of lipase and emulsifiers in low-fat cakes with inulin

The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour, respectively) were studied. Emulsifier addition significantly lowered the relative density of the batter. Emulsifier incorporation increased the viscoelastic properties of the batter. In contrast, lipase incorporation decreased the degree of system structuring. The evolution of the dynamic moduli and complex viscosity with rising temperatures were studied. Batters with 1 g/100 g emulsifier displayed a significantly lower complex viscosity during heating, resulting in collapsed cakes. Differential scanning calorimetry results revealed that the thermal setting in the control cakes occurred at higher temperatures, and accordingly, greater cake expansion was observed. Cakes with 0.003 g/100 g lipase or 0.5 g/100 g emulsifier displayed volume and crumb cell structure that were similar to those of control cakes. Higher concentrations of both improvers gave rise to cakes with lower volume, higher hardness and lower springiness. During storage time, cakes with lipase displayed lower hardness. Both improvers, at low concentrations, could improve certain physical characteristics, such as crumb structure, of fat-replaced cakes with inulin.     

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.     

Power ultrasound aided batter mixing for sponge cake batter

A high power ultrasound bath system has been used as a processing aid during sponge cake batter mixing in enhancing the mixing process to produce better quality of cake texture. The formulation for loading of 3 sponge cakes was mixed for 9 min at 90 rpm under different combinations of ultrasound power exposure ranging from 1 to 2.5 kW, and for duration ranging from 3 to 9 min. The ultrasound was able to enhance the mixing process by resulting in lower batter density and flow behavior index, higher overrun and viscosity compared to the non-aided mixing. With the 2.5 kW ultrasound assisted mixing for entire batter mixing of 9 min, a better cake quality was produced in terms of lower cake hardness, and higher cake springiness, cohesiveness and resilience. The aided ultrasound power and duration during cake batter mixing showed more significant effects on cake properties than its batter properties.