乳化剂与直链淀粉相互作用及其对蛋糕品质影响的研究  

Interaction of emulsifier with amylose and their effects on quality of cake

作　　者：姜培彦[1] 马晓军[1] 余斌[1] 李丽莎[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2008年第2期247-250,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划专项经费支持项目(2006BAD05A01)

摘　　要：通过差示扫描量热分析仪(DSC)和蓝值测定几种乳化剂与淀粉的络合能力,并对其对蛋糕的品质和老化特性的影响进行研究,结果表明,与淀粉络合能力强的乳化剂生产出来的蛋糕的品质和抗老化性要比络合能力弱的乳化剂好。研究和探讨了乳化剂对浆料比重、蛋糕比容和蛋糕质构的影响,结果表明,乳化剂的加入使浆料比重降低,蛋糕比容增加,使得保存1d的蛋糕的硬度降低,弹性和咀嚼性提高,乳化剂对蛋糕的回复性也有一定的影响。The complexes capacity of emulsifier and starch were measured by DSC and blue value,and the relation between the quality and retrogradation of cake and the capacity of starch-emulsifier complexes was studied. The results showed that the quality and anti-staling of cake using high complexes capacity emulsifier was better than the cake using low complexes capacity emulsifier. The emulsifier was added into the cake to study the effects of emulsifier on batter density,specific volume and texture of cake, The result indicated that batter density of cake decreased and its specific volume increased; the hardness, springiness and chewiness of cake preserved one day increased when emulsifier added. Emulsifier was also enabled to affect the resilience of cake in certain degree.

关 键 词：直链淀粉-乳化剂复合物 抗老化 蓝值 质构 差示量热扫描仪 

分 类 号：TS202.3[轻工技术与工程—食品科学]