食品与发酵工业2012，Vol.38Issue(4)：62-66,5.
冷冻蛋糕的微波烘焙技术特性
Investigation on Microwave Baking Technology for Frozen Cake
摘要
Abstract
The effects of frozen storage condition （0,2,4 and 6w;0,1,2 and 3c） , microwave power （40% and 100% ） and storage time on the moisture content, hardness, specific volume and soluble starch content of microwave- baked frozen batter-making corn cakes were investigated. Results showed that a significant increase in moisture con- tent and specific volume and a significant reduction of hardness of the cake with the increasing of frozen storage time; freeze-thaw cycles had a more significant effect on the properties of corn cakes. Higher microwave power lowered moisture content of the cake, increased specific volume and hardness. Moisture loss and hardness increased signifi- cantly and soluble starch content decreased with storage time. Higher microwave power increased hardness and mois- ture loss and reduced soluble starch content at a more rapidly speed. The changes of hardness was positive related to moisture loss and soluble starch content And the relative coefficients were O. 93 and O. 86, respectively.关键词
冷冻蛋糕面糊/微波烘焙/硬度/水分损失/老化/可溶性淀粉Key words
frozen cake batter/microwave baked/hardness/moisture loss/staling/soluble starch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..冷冻蛋糕的微波烘焙技术特性[J].食品与发酵工业,2012,38(4):62-66,5.基金项目
国家自然科学基金项目（31071595 （）
20576046） （）
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 （）
