竹豆清蛋白对蛋糕品质的影响  

Effect of Bamboo Bean Albumin in Cake

作　　者：宋莹莹 王立梅[2] SONG Yingying;WANG Limei(Nantong College of Science and Technology,Nantong 226007,China;Changshu Institute of Technology,Changshu 215500,China)

机构地区：[1]南通科技职业学院,江苏南通226007 [2]常熟理工学院,江苏常熟215500

出　　处：《食品安全导刊》2024年第31期134-136,共3页China Food Safety Magazine

基　　金：南通科技职业学院校青年基金项目(KY202217)。

摘　　要：为研究竹豆清蛋白对蛋糕品质的影响,本文用竹豆清蛋白替代部分鸡蛋清蛋白制作蛋糕,研究竹豆清蛋白对蛋糕硬度、弹性和咀嚼性的影响。结果表明,随着竹豆清蛋白添加量的增加,蛋糕的硬度和咀嚼性均呈现出先降低后升高的趋势,当添加量为4%时硬度和咀嚼性最小;弹性则呈现先升高后降低的趋势,当添加量为4%时弹性最大。选择添加4%的竹豆清蛋白能降低蛋糕的硬度和咀嚼性,提高蛋糕的弹性,进而提升蛋糕的品质。In order to study the effect of bamboo bean albumin on cake quality,bamboo bean albumin was used to replace part of egg albumin to make cake,and the effect of bamboo bean albumin on cake hardness,elasticity and chewability was studied.The results showed that the hardness and chewability of the cake decreased first and then increased with the increase of the content of bamboo bean albumin,and the hardness and chewability of the cake were the smallest when the content was 4%.The elasticity showed a trend of first increasing and then decreasing,and the elasticity was the largest when the addition amount was 4%.Choosing to add 4%bamboo bean albumin can reduce the hardness and chewability of the cake,improve the elasticity of the cake,and then improve the quality of the cake.

关 键 词：竹豆清蛋白 蛋糕 品质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]