不同乳化剂在中日两国面粉重油蛋糕面糊体系中的比较研究  

Comparative research on different emulsifiers in Chinese and Japanese flour based pound cake batter systems

作　　者：王凤[1,2] 陈诚[1] 杨紫璇 郝月慧 金卫泽 陈军民 黄卫宁[1] 小川晃弘 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡麦吉贝可生物食品有限公司,江苏无锡214131 [3]三菱化学食品株式会社

出　　处：《食品与机械》2017年第1期1-6,共6页Food and Machinery

基　　金：国家自然科学基金面上项目(编号:31071595;31571877);国家高技术研究发展计划(863计划)项目(编号:2012AA022207C);江苏省产学研联合创新基金--前瞻性联合研究项目(编号:BY2014023-16);苏州市科技支撑计划项目(编号:SNG201401)

摘　　要：探究使用MFC和SP两种乳化剂对中国和日本两国面粉的面糊流变学特性、面糊气泡分布、烘焙学特性以及热力学特性的影响,并对蛋糕进行感官评定测试。结果表明:添加10%MFC的蛋糕面糊比重变化最大,随着MFC的添加量的增加,蛋糕的比容出现了明显的上升。MFC面糊的气泡分布更加均匀,乳化体系有很好的稳定性。当MFC产品的添加量达到了7.5%时,其产品的硬度与添加了5%SP的蛋糕产品的硬度相似。含有10%MFC的重油蛋糕的感官品质以及抗老化效果最佳。相比于日本面粉,使用中国面粉作为面糊基质的蛋糕老化速率更低。The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated.Results showed that the specific gravity of cake batter containing 10%MFC changed the most.The specific volume of cake increased significantly as the addition of MFC increased.The bubble distribution of cake batter containing MFC was more uniform,and the emulsion system had greater stability.The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP.The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation effect.In addition,retrogradation rate of Chinese flour was lower than that of Japan flour.Compared to the Japan flour,retrogradation rate of cake with Chinese flour as batter matrix was lower.

关 键 词：乳化剂 MFC 面糊流变学特性 蛋糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]