食品工业科技2012，Vol.33Issue(16)：327-331,5.
羧甲基纤维素改善冷冻蛋糕体系热力学与烘焙特性研究
Study on improvement of carboxyl methyl cellulose in frozen batter cake by modifying thermal and baking properties
摘要
Abstract
The effect of frozen condition （frozen storage time and freeze-thaw cycles） and carboxyl methyl cellulose（l%, 2% and 3%） on thermal, rhological and baking properties of angel food cake batter were investigated. Batter ice melting enthalpy（AHm）,viscosity,specific gravity and bubbles distribution,and cake specific volume and hardness were determined by using differential scanning calorimetry,viscometer,digital microscopy and texture analyzer,respectivly. Results showed that as frozen storage and freeze-thaw cycles continued,batter AHm and specific gravity increased,viscosity and bubbles uniformity decreased,resulting in a decrease in the specific volume and an increase in hardness of cake. Carboxyl methyl cellulose retarded an increase in AHm,specific gravity and cake hardness,and retarded a decrease in viscosity,bubbles uniformity and cake specific volu~ne. And the cake with 1% carboxyl methyl cellulose was the best when the amount of carboxyl methyl cellulose was added at level range from 1% to 3%.关键词
蛋糕/冻融循环/羧甲基纤维素/气泡分布/质构Key words
cake/freeze-thawing cycles/carboxyl methyl cellulose/bubbles distribution ~texture分类
轻工纺织引用本文复制引用
贾春利,汤晓娟,黄卫宁,邹奇波,甘小红,RAYAS-DUARTE Patricia..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,2012,33(16):327-331,5.基金项目
国家自然科学基金项目 （）
美国农业部国际合作项目（A-（86269）） （）
农业科技成果转化资金项目 （）
