蛋糕预混合粉淀粉添加的研究  

Research on Adding Starch to Pre-mixed Flour for Cake

作　　者：汪磊[1] 周坚[1] 于巍[2] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]湖北省农业科学院,湖北武汉430064

出　　处：《粮食与饲料工业》2009年第6期9-10,19,共3页Cereal & Feed Industry

基　　金：国家"十一五"科技支撑计划重大项目(2006BAD05A09)

摘　　要：研究了淀粉添加对小麦粉粉质和蛋清粉蛋白发泡能力的影响。通过对蛋糕进行感官评定与SMS质构分析,基本确定了蛋糕预混合粉中淀粉的添加量为6%。同时利用SPSS软件相关性分析进一步确认了蛋糕品质与质构各参数之间的联系,即硬度值和咀嚼性与蛋糕品质成负相关,弹性、回复性和黏聚性与蛋糕品质成正相关。The effect of adding starch on the quality of wheat flour and the foaming capacity of protein in egg white powder was studied.The addition level of 6% starch in pre-mixed flour for cake was determined basically through the sensory evaluation and texture analysis of SMS.Meantime,the relation between various parameters of cake quality and texture was further confirmed by using analysis of correlation with software SPSS,i.e.the quality of hardness and chewing was negatively correlated to the cake quality,the flexibility and cohesion were positively correlated to the cake quality.

关 键 词：淀粉 蛋糕预混合粉 感官评定 质构仪 相关性分析 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]