直链低聚糖对蛋糕品质的影响  

Effect of maltooligosaccharide on cake quality

作　　者：陈佩[1] 赵冰[1] 庞雨辰 李远志[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2015年第3期178-181,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31101340)

摘　　要：在传统蛋糕配方的基础上,用一定量的直链低聚糖（MOS）代替传统蛋糕中30%-50%的蔗糖,研究了MOS及其添加量对蛋糕的比容、水分活度、失水率、质构性质和感官性质的影响。结果表明：在合适范围内MOS能显著提高蛋糕的比容;蛋糕的水分活度和失水率与MOS的添加量呈现出显著性的负相关;质构性质测定结果表明MOS能改善蛋糕的感官品质,蛋糕的弹性、回复性和黏聚性随着添加量的增大呈现出先上升后下降的趋势,硬度和咀嚼性随添加量的增大先下降后上升;综合所有指标,蛋糕中MOS的推荐添加量为40%。Based on traditional cake recipe, the effects of maltooligosaccharide （MOS） on cake quality was studied by replacing part of sugar. All cakes were assessed in terms of specific volume, Aw （water activity）, water loss rate, sensory evaluation and texture. The results showed MOS can effectively increase the specific volume of the cake within an appropriate range. Overall, the rate of water loss and Aw were inversely correlated with the adding amount of MOS. After replacing, the sensory qualities of cakes were improved, and the hardness and chewiness were both showed decreased and then increased. Besides, MOS can increase the springiness, resilience and cohesiveness of cakes, but these 3 index slowly went down at a high level with the increase of adding amount. When all these metrics were summarized for cake quality, the recommendation substitution amount of MOS was 40%.

关 键 词：直链低聚糖 蛋糕 品质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]