4种功能性低聚糖对海绵蛋糕的面糊性能和烘焙品质的影响
|
摘要
针对海绵蛋糕的高糖问题,选用4种功能性低聚糖完全替代海绵蛋糕中的蔗糖,分别比较了它们对海绵蛋糕的面糊性能和烘焙品质的影响。结果表明:低聚异麦芽糖、低聚果糖、低聚半乳糖的面糊性能与蔗糖组较为接近,显示出良好的替代性,使用这3种糖制作的海绵蛋糕贮藏3d后依然是可接受的。而菊粉因为吸湿性极强,其海绵蛋糕成品比容小,硬度大,咀嚼时粉质感强烈,可接受度最低。
To avoid various issues brought by high-sugar intake from sponge cake,we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides,whose effects on the batter and the baking quality were compared with each other.The results showed that the batters of isomaltooligosaccharide,fructooligosaccharide,and galactooligosaccharide were similar to that of the sucrose group,illustrating promises of introducing healthier formula without sacrificing product quality.The sponge cakes of the three substitute candidates maintained good taste after three-day storage.However,the fourth candidate,inulin,was too strong in water absorption,resulting in low quality of sponge cakes in the sense of smaller sizes,higher hardness,and powder-like taste,usually regarded as not desirable.
To avoid various issues brought by high-sugar intake from sponge cake,we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides,whose effects on the batter and the baking quality were compared with each other.The results showed that the batters of isomaltooligosaccharide,fructooligosaccharide,and galactooligosaccharide were similar to that of the sucrose group,illustrating promises of introducing healthier formula without sacrificing product quality.The sponge cakes of the three substitute candidates maintained good taste after three-day storage.However,the fourth candidate,inulin,was too strong in water absorption,resulting in low quality of sponge cakes in the sense of smaller sizes,higher hardness,and powder-like taste,usually regarded as not desirable.
引文
[1]POTUKUCHI A,ADDEPALLY U,SINDHU K,et al.Increased total DNA damage and oxidative stress in brain are associated with decreased longevity in high sucrose diet fed WNIN/Gr-Ob obese rats[J].Nutritional neuroscience,2018,21(9):648-656.
[2]BUSSEROLLES J,ROCK E,GUEUX E,et al.Short-term consumption of a high-sucrose diet has a pro-oxidant effect in rats[J].British Journal of Nutrition,2002,87(4):337-342.
[3]SVERDLOV A L,ELEZABY A,BEHRING J B,et al.High fat,high sucrose diet causes cardiac mitochondrial dysfunction due in part to oxidative post-translational modification of mitochondrial complex II[J].Journal of Molecular and Cellular Cardiology,2015,78:165-173.
[4]SINGH S,NETTICADAN T,RAMDATH D D.Expression of cardiac insulin signalling genes and proteins in rats fed a high-sucrose diet:Effect of bilberry anthocyanin extract[J].Genes&Nutrition,2016,11(1):8.
[5]张丽君.糖醇及低聚糖在烘焙食品中的应用及差异[J].食品工业科技,2014,35(23):38-41.
[6]晏日安,林楠,逯与运,等.纽甜在蛋糕中应用的研究[J].食品研究与开发,2013,34(15):134-136.
[7]MARTNEZ-CERVERA S,SANZ T,SALVADOR A,et al.Rheological,textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose[J].LWT-Food Science and Technology,2012,45(2):213-220.
[8]CAVALCANTE R S,SILVA C E M.Effects of sucrose reduction on the structural characteristics of sponge cake[J].Revista Ciência Agron8mica,2015,46(4):718-723.
[9]ATTIA E S A,SHEHATA H A,ASKAR A.An alter-native formula for the sweetening of reduced-calorie cakes[J].Food Chemistry,1993,48(2):169-172.
[10]RONDA F,GMEZ M,BLANCO C A,et al.Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes[J].Food chemistry,2005,90(4):549-555.
[11]郑建仙,耿立萍.功能性低聚糖析论[J].食品与发酵工业,1997(1):39-46.
[12]郑建仙.功能性低聚糖[M].北京:化学工业出版社,2004.
[13]YANG Xin,FOEGEDING E A.Effects of sucrose on egg white protein and whey protein isolate foams:factors determining properties of wet and dry foams(cakes)[J].Food Hydrocolloids,2010,24(2/3):227-238.
[14]罗登林,武延辉,徐宝成,等.菊粉在面制品中的应用现状及展望[J].食品科学,2014,35(3):253-258.
[15]PSIMOULI V,OREOPOULOU V.The effect of fat replacers on batter and cake properties[J].Journal of Food Science,2013,78(10):C1 495-C1 502.
[16]MARTNEZ-CERVERA S,SANZ T,SALVADOR A,et al.Rheological,textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose[J].LWT-Food Science and Technology,2012,45(2):213-220.
[17]窦光朋,杨腾腾,邵先豹,等.低聚异麦芽糖在蛋糕中的应用[J].农产品加工,2018(6):10-11,17.
[18]HOOVER R,SENANAYAKE N.Effect of sugars on the thermal and retrogradation properties of oat starches[J].Journal of Food Biochemistry,1996,20(6):65-83.
[19]SPIES R D.Effect of sugars on starch gelatinization[J].Cereal Chem,1982,59:128-131.
[20]RODRGUEZ-GARCA J,PUIG A,SALVADOR A,et al.Optimization of a sponge cake formulation with inulin as fat replacer:structure,physicochemical,and sensory properties[J].Journal of Food Science,2012,77(2):C189-C197.
[21]VOLPINI-RAPINA L F,SOKEI F R,CONTI-SILVA AC.Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose[J].LWT-Food Science and Technology,2012,48(1):37-42.
[2]BUSSEROLLES J,ROCK E,GUEUX E,et al.Short-term consumption of a high-sucrose diet has a pro-oxidant effect in rats[J].British Journal of Nutrition,2002,87(4):337-342.
[3]SVERDLOV A L,ELEZABY A,BEHRING J B,et al.High fat,high sucrose diet causes cardiac mitochondrial dysfunction due in part to oxidative post-translational modification of mitochondrial complex II[J].Journal of Molecular and Cellular Cardiology,2015,78:165-173.
[4]SINGH S,NETTICADAN T,RAMDATH D D.Expression of cardiac insulin signalling genes and proteins in rats fed a high-sucrose diet:Effect of bilberry anthocyanin extract[J].Genes&Nutrition,2016,11(1):8.
[5]张丽君.糖醇及低聚糖在烘焙食品中的应用及差异[J].食品工业科技,2014,35(23):38-41.
[6]晏日安,林楠,逯与运,等.纽甜在蛋糕中应用的研究[J].食品研究与开发,2013,34(15):134-136.
[7]MARTNEZ-CERVERA S,SANZ T,SALVADOR A,et al.Rheological,textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose[J].LWT-Food Science and Technology,2012,45(2):213-220.
[8]CAVALCANTE R S,SILVA C E M.Effects of sucrose reduction on the structural characteristics of sponge cake[J].Revista Ciência Agron8mica,2015,46(4):718-723.
[9]ATTIA E S A,SHEHATA H A,ASKAR A.An alter-native formula for the sweetening of reduced-calorie cakes[J].Food Chemistry,1993,48(2):169-172.
[10]RONDA F,GMEZ M,BLANCO C A,et al.Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes[J].Food chemistry,2005,90(4):549-555.
[11]郑建仙,耿立萍.功能性低聚糖析论[J].食品与发酵工业,1997(1):39-46.
[12]郑建仙.功能性低聚糖[M].北京:化学工业出版社,2004.
[13]YANG Xin,FOEGEDING E A.Effects of sucrose on egg white protein and whey protein isolate foams:factors determining properties of wet and dry foams(cakes)[J].Food Hydrocolloids,2010,24(2/3):227-238.
[14]罗登林,武延辉,徐宝成,等.菊粉在面制品中的应用现状及展望[J].食品科学,2014,35(3):253-258.
[15]PSIMOULI V,OREOPOULOU V.The effect of fat replacers on batter and cake properties[J].Journal of Food Science,2013,78(10):C1 495-C1 502.
[16]MARTNEZ-CERVERA S,SANZ T,SALVADOR A,et al.Rheological,textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose[J].LWT-Food Science and Technology,2012,45(2):213-220.
[17]窦光朋,杨腾腾,邵先豹,等.低聚异麦芽糖在蛋糕中的应用[J].农产品加工,2018(6):10-11,17.
[18]HOOVER R,SENANAYAKE N.Effect of sugars on the thermal and retrogradation properties of oat starches[J].Journal of Food Biochemistry,1996,20(6):65-83.
[19]SPIES R D.Effect of sugars on starch gelatinization[J].Cereal Chem,1982,59:128-131.
[20]RODRGUEZ-GARCA J,PUIG A,SALVADOR A,et al.Optimization of a sponge cake formulation with inulin as fat replacer:structure,physicochemical,and sensory properties[J].Journal of Food Science,2012,77(2):C189-C197.
[21]VOLPINI-RAPINA L F,SOKEI F R,CONTI-SILVA AC.Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose[J].LWT-Food Science and Technology,2012,48(1):37-42.