食品与机械2025，Vol.41Issue(7)：183-189,7.DOI:10.13652/j.spjx.1003.5788.2024.81193
阿洛酮糖对海绵蛋糕面糊性能和品质的影响
Effects of D-allulose on batter performance and quality of sponge cakes
摘要
Abstract
[Objective]To investigate whether D-allulose can replace sucrose in sponge cakes.[Methods]D-allulose is used as a sweetener to replace sucrose in the production of sponge cakes.The effects of different substitution levels of D-allulose(0%,10%,20%,30%,40%,50%,based on the weight of sucrose)on the batter performance and baking quality of the sponge cakes are examined.[Results]The addition of D-allulose improves the foaming capacity of egg liquid,the gelatinization temperature,and the viscosity of the batter.As the amount of D-allulose increases,the baking loss rate of the sponge cake significantly decreases from 11.46%to 10.31%,and the specific volume increases from 3.75 to 4.34 mL/g.The color of the sponge cake darkens,while the hardness and chewiness initially decrease and then increase.Elasticity and resilience show no significant changes.[Conclusion]D-allulose can partially replace sucrose,with an optimal replacement level of 10%to 30%.关键词
阿洛酮糖/海绵蛋糕/面糊/烘焙品质Key words
D-allulose/sponge cake/batter/baking quality引用本文复制引用
柴茜亚,李华,王小艳,彭超,李睿尧..阿洛酮糖对海绵蛋糕面糊性能和品质的影响[J].食品与机械,2025,41(7):183-189,7.基金项目
国家重点研发计划项目(编号:2021YFD2100181) （编号:2021YFD2100181）
