壳寡糖对海绵蛋糕物理及感官特性的影响  

Effect of Chitooligosaccharide on Sponge Cake Batter Properties and Cake Quality

作　　者：吴会敏 王月慧[2,3] 朱玥 陈丹 程晴 胡中原 WU Huimin;WANG Yuehui;ZHU Yue;CHEN Dan;CHENG Qing;HU Zhongyuan(Collegel of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430040,China;College of Selenium Science and Modern Industrial Engineering,Wuhan Polytechnic University,Wuhan 430040,China;Key Laboratory of Intensive Processing of Staple Grain and Oil,Ministry of Education,Wuhan 430040,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430040 [2]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430040 [3]教育部大宗粮油精深加工重点实验室,湖北武汉430040

出　　处：《食品科技》2022年第6期270-277,共8页Food Science and Technology

基　　金：湖北省自然基金项目(2016CFC727)。

摘　　要：将壳寡糖按比例(0%、0.5%、1.0%、1.5%、2.0%(质量分数))添加到低筋小麦粉中,研究壳寡糖对蛋糕面糊特性及蛋糕成品的比容、色度、质构、水分状态、感官品质等特性的影响。结果表明:在小麦粉中加入适量的壳寡糖,有利于面糊中气泡的均匀性,可降低面糊密度。随着壳寡糖添加比例的增大,蛋糕成品比容逐渐增大,颜色逐渐加深,蛋糕的硬度先逐渐减小后略有增大。同时,壳寡糖能提高蛋糕中结合水的比例,降低自由水的比例。蛋糕的感官评分随着壳寡糖添加比例的增大呈现先增加后减小的趋势,壳寡糖添加量为1%时感官评分最高。Chitooligosaccharides were added to low-gluten wheat flour,the effects of chitooligosaccharides with different proportions (0%,0.5%,1.0%,1.5%,2.0%) on the properties of batter and the properties of finished cake such as specific volume,colorfulness,texture,moisture state and sensory quality were studied.The results showed that adding a proper amount of chitooligosaccharides to flour was beneficial to the uniformity of bubbles in the batter and can reduce the specific gravity of the batter.With the increase of chitosaccharide addition level,cake specific volume gradually increased,the color gradually deepened,cake hardness gradually decreased at first and then increased slightly.Meanwhile,chitooligosaccharides increased the proportion of bound water and decreased the proportion of free water in cake.The sensory score of cake increased firstly and then decreased with the increase of chitooligosaccharide supplemental proportion,and the sensory score was the highest when the chitooligosaccharide supplemental level was 1%.

关 键 词：壳寡糖 海绵蛋糕 面糊性质 质构特性 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]