米粉品种和粒度对蛋糕糊力学特性及成品品质的影响  

Effects of Rice Flour Variety and Particle Size on Mechanical Properties of Cake Batter and Cake Quality

作　　者：陈凤莲[1] 郭银梅 李欣洋 贺殷媛[1] 刘琳琳[1] 吉语宁 窦新梾 安然 张娜[1] Chen Fenglian;Guo Yinmei;Li Xinyang;He Yinyuan;Liu Linlin;Ji Yuning;Dou Xinlai;An Ran;Zhang Na(College of Food Engineering,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院、黑龙江省普通高等学校食品科学与工程重点实验室、黑龙江省谷物食品与资源综合加工重点实验室,哈尔滨150028

出　　处：《中国食品学报》2023年第4期262-273,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省科技重大专项(2020ZX08B02)。

摘　　要：为探究米粉品种和粒度对蛋糕糊力学特性及成品品质的影响,以粳米、籼米和糯米为研究对象,分别制备80,100,120,140目的米粉,分析蛋糕糊的质构、基础流变学特性以及蛋糕成品的质构特性、感官品质。结果表明,随粒度减小,损伤淀粉含量呈增加趋势,其中140目的糯米粉中损伤淀粉含量最大为23.1%。蛋糕糊的动态流变学结果表明,所有蛋糕糊的弹性均大于黏性,均表现出类似半固体的行为,初步判定为黏弹性流体。籼米粉和粳米粉蛋糕糊的G’值均高于糯米粉,G″值均低于糯米粉;随米粉颗粒粒度减小(80~140目),籼米粉和粳米粉,蛋糕糊的G’增加,G″减小,而糯米粉相反。蛋糕糊的大形变质构特性结果表明,粳米粉、籼米粉、小麦粉蛋糕糊的弹性及回复性随粒度的减小而增大,黏聚性随粒度的减小而减小,而糯米粉蛋糕糊与之相反。蛋糕的质构结果表明,米粉粒度减小,蛋糕的硬度增大;米粉蛋糕的硬度与小麦粉蛋糕相比,整体上偏高,其中籼米粉蛋糕的硬度显著高于小麦粉和其它品种。感官分析粒度为120目的粳米粉评分最高。弹性模量与蛋白质和直链淀粉含量分别呈显著正相关和极显著正相关,与损伤淀粉含量呈显著负相关,黏性模量与直链淀粉含量呈极显著负相关;对于不同粒度的米粉,蛋糕质构特性与蛋糕糊流变学特性之间存在显著相关性,通过蛋糕糊基础流变学中G’与G″的变化可以预测蛋糕质构的变化。In order to explore the influence of rice flour variety and particle size on the mechanical properties of cake batter and the quality of finished products,this experiment took japonica rice,indica rice and glutinous rice as the research objects,and prepared 80 mesh,100 mesh,120 mesh and 140 mesh rice flour respectively.Texture,basic rheological properties and textural properties and sensory qualities of finished cakes were detected analyed.The basic analysis showed that with the decrease of particle size,the content of damaged starch increased,the maximum content of damaged starch in 140 mesh glutinous rice flour was 23.1%.The dynamic rheology results of cake batters show that all cake batters were more elastic than viscous,and all exhibit semi-solid-like behaviors,which were preliminarily determined to be viscoelastic fluids.The G′value of indica and japonica rice flour cake batter were higher than those of glutinous rice flour,and the G″value was lower than that of glutinous rice flour;with the decrease of particle size,the G′value of indica and japonica rice flour batter increased and the,G″value decreased,whereas glutinous rice flour was the opposite.The results of large deformation texture properties of cake batter showed that the elasticity and recovery of japonica rice flour,indica rice flour and wheat flour cake batter increased with the decrease of particle size,and the cohesiveness decreased with the decrease of particle size,while the glutinous rice flour decreased as the particle size decreased.Powder cake batter was the opposite.The texture results of cakes showed that with the decrease of rice flour particle size,the hardness of cakes increased;the hardness of rice flour cakes was higher than that of wheat flour cakes,and the hardness of indica rice flour cakes was significantly higher than that of wheat flour and other varieties.According to sensory analysis,the japonica rice flour with a particle size of 120 mesh has the highest score.The elastic modulus had a significant positive and extr

关 键 词：米粉 粒度 蛋糕糊 流变学 质构 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]