含丙二醇酯低脂蛋糕的流变学、气泡微结构和烘焙特性研究  

Studies on the rheological,bubble microstructure and baking properties of the low-fat cake with propylene glycol esters

作　　者：王家宝 陈诚[1] 王凤[1,2] 郝月慧 黄金鑫 陈军民 黄卫宁 小川晃弘[3] WANG Jia-bao;CHEN Cheng;WANG Feng;HAO Yue-hui;HUANG Jin-xin;CHEN Jun-min;HUANG Wei-ning;AKIHIRO Ogawa(State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;MagiBake International Co., Ltd., Wuxi, Jiangsu 214131, China;Mitsubishi-Chemical Foods Corporation, Tokyo 100-8251, Japan)

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,日本东京100-8251

出　　处：《食品与机械》2019年第5期1-7,共7页Food and Machinery

基　　金：“十三五”国家重大专项(编号:2016YFD0400500);国家自然科学基金(编号:31071595,31571877);比利时国际合作项目(编号:BE110021000)

摘　　要：文章探究了新型丙二醇酯对低脂蛋糕的面糊密度、黏度、流变、微观结构以及蛋糕烘焙特性的影响。结果表明:丙二醇酯能增加油脂的表面张力,通过X射线衍射仪(XRD)研究表明丙二醇酯促进其转化为α晶型,有助于保护面糊小气泡不受到油脂消泡的影响,最优组气泡数增加了1.87倍。丙二醇酯能显著提高低脂蛋糕比容、降低硬度,从而改善了低脂蛋糕的品质特性。This study was conducted to evaluate the effect of new propylene glycol esters emulsifier on the specific gravity, viscosity, rheology, microstructure of batter and baking characteristics of low-fat cake.The results showed that propylene glycol esters increased the surface tension of oil and promoted changes in fat structure to the α crystalline form as observed by XRD.The small bubbles were protected by propylene glycol esters from defoaming caused by oil.The number of bubbles increased by 1.87 times.Propylene glycol ester significantly increased the specific volume and decreased hardness of low-fat cake.

关 键 词：丙二醇酯 乳化剂 气泡 低脂蛋糕 界面 面糊 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]