谷朊粉添加对纯燕麦无糖蛋糕品质的影响  

Effect of Gluten Addition on the Quality of Pure Oat Sugar-free Cake

作　　者：王彪 牛黎莉[1] 李颖 陈雪莉 龙将生 贠建民[1] WANG Biao;NIU Lili;LI Ying;CHEN Xueli;LONG Jiangsheng;YUN Jianmin(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵科技》2023年第6期28-35,共8页Food and Fermentation Science & Technology

基　　金：甘肃农业大学学生科研训练计划(202009062)。

摘　　要：以全燕麦粉为原料,添加不同比例的(3%、6%、9%、12%)谷朊粉,用木糖醇代替蔗糖,进行纯燕麦无糖蛋糕的制作。通过测定蛋糕面糊特性(比重、微观结构、蛋糕面糊流变学特性和热力学特性)和蛋糕品质(色度、质构和感官评价),确定综合条件最优的纯燕麦无糖蛋糕中谷朊粉的添加比例。结果表明,与纯燕麦蛋糕相比,谷朊粉的添加量为9%时,蛋糕面糊比重最大下降了4.6%,蛋糕面糊中的气泡也变得更均匀,并且能明显地改善无糖蛋糕的弹性、内聚性、回复性和整体接受度,使得全粉燕麦蛋糕的品质提高。因此适量的谷朊粉可使蛋糕面糊具有适当的黏度,改善蛋糕的质构,提高感官整体可接受性,以期为燕麦蛋糕的生产提供理论依据。The whole oat flour was used as raw material,and different proportions(3%,6%,9%,12%)of gluten were added,and xylitol was used instead of sucrose for the production of whole oat sugar-free cake.By measuring the cake batter characteristics(specific gravity,microstructure,batter rheological properties and thermodynamic properties)and cake quality(color,texture,and sensory evaluation),to determine the proportion of gluten added to the pure oat sugar-free cake under the best overall conditions.The results showed that compared with pure oat cake,the specific gravity of the batter decreased by 4.6%when gluten addition was 9%,and the air bubbles in the batter became more uniform,and it significantly improved the elasticity,cohesiveness,recovery and overall acceptability of the sugar-free cake,thus improving the quality of the whole flour oat cake.Therefore,the appropriate amount of gluten can make the cake batter with proper viscosity,improve the texture of the cake and enhance the overall acceptability of the senses,in order to provide a theoretical basis for the production of oat cake.

关 键 词：谷朊粉 无糖蛋糕 流变特性 感官质量 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]