食品与机械2017，Vol.33Issue(1)：1-6,6.DOI:10.13652/j.issn.1003-5788.2017.01.001
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
Comparative research on different emulsifiers in Chinese and Japanese flour based pound cake batter systems
摘要
Abstract
The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated.Results showed that the specific gravity of cake batter containing 10%MFC changed the most.The specific volume of cake increased significantly as the addition of MFC increased.The bubble distribution of cake batter containing MFC was more uniform, and the emulsion system had greater stability.The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP.The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation effect.In addition, retrogradation rate of Chinese flour was lower than that of Japan flour.Compared to the Japan flour, retrogradation rate of cake with Chinese flour as batter matrix was lower.关键词
乳化剂/MFC/面糊流变学特性/蛋糕Key words
emulsifier/MFC/batter rheological properties/cake baking.引用本文复制引用
王凤,陈诚,杨紫璇,郝月慧,金卫泽,陈军民,黄卫宁,小川晃弘..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):1-6,6.基金项目
国家自然科学基金面上项目(编号:31071595,31571877) （编号:31071595,31571877）
国家高技术研究发展计划(863计划)项目(编号:2012AA022207C) （863计划）
江苏省产学研联合创新基金——前瞻性联合研究项目(编号:BY2014023-16) （编号:BY2014023-16）
苏州市科技支撑计划项目(编号:SNG201401) （编号:SNG201401）
