挤压改性小扁豆全粉营养蛋糕的研制  

Development of Nutritional Cake Containing Whole Lentil Flour Modified by Extrusion

作　　者：李素芬[1] 刘建福[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业》2015年第1期121-124,共4页The Food Industry

基　　金：天津市科技计划星火专项(10ZHXHNC08200);国家十二五科技支撑计划项目

摘　　要：小扁豆富含优质植物蛋白质、膳食纤维、多酚等营养物质。以挤压物理改性小扁豆全粉代替部分小麦粉为原料开发营养蛋糕。采用正交试验研究了改性小扁豆粉、泡打粉、白砂糖和鸡蛋添加量对蛋糕焙烤品质的影响。通过感官评定和质构分析,确定了改性小扁豆全粉营养蛋糕制作的最佳配方为粉料100%(挤压小扁豆粉40%、低筋粉60%)、鸡蛋200%、糖60%、牛奶25%、黄油15%、泡打粉3.5%、盐1.5%。Lentil is a good source of nutrients such as protein, fiber and polyphenol. The wheat flour substituted with 40% whole lentil flour physically modified by extrusion was used as raw material to produce cake. The impacts of the amount of modified lentil flour, baking powder, sugar and egg were investigated on the cake baking quality with orthogonal experiment. The restdts indicated that the optimum formula for nutritional cake were as followings： flour （40% lentil flour modified by extrution, wheat flour 60%）, egg 200%, sugar 60%, milk 25%, butter 15%, baking powder 3.5% and salt 1.5%.

关 键 词：挤压改性小扁豆 营养蛋糕 质构 感官评定 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]