海藻糖对蛋糕品质影响的研究  

Effects of trehalose on cake quality

作　　者：陈佩[1] 赵冰[1] 庞宇辰[1] 肖南[1] 李远志[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《广东农业科学》2015年第3期94-98,共5页Guangdong Agricultural Sciences

基　　金：国家自然科学基金(31101340)

摘　　要：探究了海藻糖对蛋糕品质的影响,以期开发出集品质、健康营养于一身的新型蛋糕。在传统蛋糕的基础上,用海藻糖替代传统蛋糕中30%-50%的蔗糖,以成品蛋糕的比容、水分活度、失水率、质构性质（硬度和咀嚼性、弹性和回复性、粘聚性）和感官评定为指标,研究其对蛋糕品质的影响。结果表明：当取代量为35%时,蛋糕比容最大,在30%-50%的取代范围内,随着海藻糖取代量的增加,蛋糕的水分活度明显降低,持水性增加,感官品质得到改善,用主成分分析法得出海藻糖的建议添加量为30%。The research was designed to investigate the effects of trehalose on the characteristics of cake and to develop a new type of cake with an integrated approach to quality, health and nutrition. The effects of trehalose on quality of cakes were studied by replacing 30%-50% of sugars in traditional method. All cakes were evaluated in terms of specific volume, Aw （water activity）, water loss rate, sensory evaluation and textures including hardness, chewiness, springiness, resilience and cohesiveness. The results showed that trehalose effectively increased the specific volume, but decreased the rate of water loss and Aw. After replacing, the sensory qualities of cakes were improved. Based on the principal components analysis, the recommended substitution amount of trehalose was 30%.

关 键 词：海藻糖 蛋糕 水分活度 比容 主成分分析 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]