搅拌时间和乳化剂对海绵蛋糕表面气泡的影响
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摘要
比较研究蔗糖酯型乳化剂和单甘酯型乳化剂对海绵蛋糕起泡和消泡阶段面糊特性的影响,并重点比较了在相同面糊比重情况下,不同搅拌时间组合对海绵蛋糕表面气泡的控制及对面糊比重、黏度、微观气相结构、蛋糕烘焙特性的影响,并探讨了乳化剂与搅拌时间控制表面气泡的机理。结果表明:使用蔗糖酯型乳化剂可以控制海绵蛋糕表面气泡生成,并保持较佳的烘焙特性。在工艺方面,采用合适的搅拌组合(起泡时间3.50min,消泡时间6.33min)可以减少面糊异常气泡数量,从而减少海绵蛋糕表面气泡生成。
This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time.Along with that,impact of various foaming and defoaming time combinations on the batter's specific volume,viscosity,micro structure attributes and baking quality were analyzed.The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics.This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination(foaming time3.50 min,defoaming time 6.33 min).
This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time.Along with that,impact of various foaming and defoaming time combinations on the batter's specific volume,viscosity,micro structure attributes and baking quality were analyzed.The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics.This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination(foaming time3.50 min,defoaming time 6.33 min).
引文
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[2]郭玲玲,高海燕,李刚,等.海绵蛋糕的研制[J].粮油加工,2009(12):147-149.
[3]胡嘉鹏.影响海绵蛋糕物理性质的诸因素[J].食品工业科技,1990(3):26-28.
[4]尚新彬,豆康宁.泡打粉对海绵蛋糕品质的影响研究[J].农业工程技术:农产品加工业,2010(12):34-37.
[5]SAKIYAN O,SUMNU G,SAHIN S,et al.Influence of fat content and emulsifier type on the rheological properties of cake batter[J].Eur Food Res Technol,2004,219(6):635-638.
[6]SAHI S S,ALAVA J M.Functionality of emulsifiers in sponge cake production[J].Journal of the Science of Food and Agriculture,2003,83(14):1 419-1 429.
[7]陈洁,孙定红.蛋糕油的制作及其稳定性的研究[J].食品工业科技,2004(6):137-139.
[8]王凤,陈诚,杨紫璇,等.不同乳化剂在中日两国面粉重油蛋糕面糊体系中的比较研究[J].食品与机械,2017,33(1):1-6.
[9]MASSEY A H,KHARE A S,NIRANJAN K.Air inclusion into a model cake batter using apressure whisk:development of gas hold-up and bubble size distribution[J].J Food Sci,2001,66(8):1 152-1 157.
[10]贾春利,汤晓娟,黄卫宁,等.羧甲基纤维素改善冷冻蛋糕体系热力学与烘焙特性研究[J].食品工业科技,2012(16):327-331.
[11]谢岩黎,张杰,吴晓云,等.微波对马铃薯淀粉特性影响的研究[J].食品科技,2010(2):174-176.
[12]CHESTERTON A K S,DE ABREU D A P,MOGGRIDGE G D,et al.Evolution of cake batter bubble structure and rheology during planetary mixing[J].Food and Bioproducts Processing,2013,91(3):192-206.
[13]ALI T M,HASNAIN A.Effect of emulsifiers on complexation and functional properties of oxidized white sorghum(Sorghum bicolor)starch[J].Journal of Cereal Science,2013,57(1):107-114.
[14]郝月慧,汤晓娟,黄卫宁,等.糖醇对鸡蛋液功能特性及无糖海绵蛋糕烘焙品质的影响[J].食品工业科技,2015(3):49-53,59.
[15]汤晓娟,王凤,贾春利,等.含Olestra低脂休闲蛋糕体系的流变学、微结构与烘焙特性[J].食品科学,2013(1):1-7.
[16]李凤梅,刘长江.面糊比重在蛋糕生产品质控制中的应用[J].粮油加工与食品机械,2003(7):64-65.
[17]DIAZ-RAMIREZ M,CALDERON-DOMINGUEZ G,GARC A-GARIBAY M,et al.Effect of whey protein isolate addition on physical,structural and sensory properties of sponge cake[J].Food Hydrocolloids,2016,61:633-639.
[18]MURRAY B S.Stabilization of bubbles and foams[J].Current Opinion in Colloid&Interface Science,2007,12(4/5):232-241.
[19]HUNTER T N,PUGH R J,FRANKS G V,et al.The role of particles in stabilising foams and emulsions[J].Advances in Colloid&Interface Science,2008,137(2):57-81.
[20]DICKINSON E.Food emulsions and foams:Stabilization by particles[J].Current Opinion in Colloid&Interface Science,2010,15(1):40-49.
[21]MIZUKOSHI M,KAWADA T,MATSUI N.Model studies of cake baking I:Continuous observations of starch gelatinization and protein coagulation during baking[J].Cereal Chemistry,1979,56(4):305-309.
[22]DEWAEST M,VILLEMEJANE C,BERLAND S,et al.Effect of crumb cellular structure characterized by image analysis on cake softness[J].Journal of Texture Studies,2017,49(3):328-338
[23]RODR GUEZ-GARC A J,SALVADOR A,HERNANDO I.Replacing fat and sugar with inulin in cakes:bubble size distribution,physical and sensory properties[J].Food and Bioprocess Technology,2014,7(4):964-974.