微波预膨发工艺对青稞戚风蛋糕品质的影响

TS213.23; 针对高青稞粉含量的戚风蛋糕在传统热风烘烤条件下难以膨发、内部易产生湿瓤、产品结构不稳定、口感粗糙等问题,探讨了微波预膨发结合热风烘烤对青稞戚风蛋糕品质的影响,主要指标包括蛋糕含水率、比容、感官品质、质构、色泽、内部气孔形状等.结果表明:微波(800 W)预处理20 s可使青稞面糊快速膨发达至体积最大点,紧接着热风烘烤35 min使之熟化,获得的蛋糕组织细腻、气孔稠密度高且分布均匀.与单纯热风烘烤(170℃,50 min)和单纯微波熟化(800 W,95 s)相比,微波预膨发工艺有利于改善单纯热风烘烤蛋糕的比容、粗糙感及内部粘稠性,产品的外观、色泽、质地、口感、气孔均匀性及空...

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Published in华南理工大学学报（自然科学版） Vol. 48; no. 11; pp. 131 - 146
Main Authors 阮征, 张驰, 李丹丹, 张延杰, 夏雨, 李汴生
Format Journal Article
LanguageChinese
Published 华南理工大学食品科学与工程学院,广东广州510640 01.11.2020
广东省天然产物绿色加工与产品安全重点实验室,广东广州510640%华南理工大学食品科学与工程学院,广东广州510640%咀香园健康食品(中山)有限公司,广东中山528400
Subjects
微波预膨发
分形特征
热风烘烤
品质
青稞戚风蛋糕
气孔分布
Online AccessGet full text
ISSN1000-565X
DOI10.12141/j.issn.1000-565X.190369

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Abstract TS213.23; 针对高青稞粉含量的戚风蛋糕在传统热风烘烤条件下难以膨发、内部易产生湿瓤、产品结构不稳定、口感粗糙等问题,探讨了微波预膨发结合热风烘烤对青稞戚风蛋糕品质的影响,主要指标包括蛋糕含水率、比容、感官品质、质构、色泽、内部气孔形状等.结果表明:微波(800 W)预处理20 s可使青稞面糊快速膨发达至体积最大点,紧接着热风烘烤35 min使之熟化,获得的蛋糕组织细腻、气孔稠密度高且分布均匀.与单纯热风烘烤(170℃,50 min)和单纯微波熟化(800 W,95 s)相比,微波预膨发工艺有利于改善单纯热风烘烤蛋糕的比容、粗糙感及内部粘稠性,产品的外观、色泽、质地、口感、气孔均匀性及空泡壁孔隙分布均匀性也优于单纯微波熟化蛋糕.
AbstractList TS213.23; 针对高青稞粉含量的戚风蛋糕在传统热风烘烤条件下难以膨发、内部易产生湿瓤、产品结构不稳定、口感粗糙等问题,探讨了微波预膨发结合热风烘烤对青稞戚风蛋糕品质的影响,主要指标包括蛋糕含水率、比容、感官品质、质构、色泽、内部气孔形状等.结果表明:微波(800 W)预处理20 s可使青稞面糊快速膨发达至体积最大点,紧接着热风烘烤35 min使之熟化,获得的蛋糕组织细腻、气孔稠密度高且分布均匀.与单纯热风烘烤(170℃,50 min)和单纯微波熟化(800 W,95 s)相比,微波预膨发工艺有利于改善单纯热风烘烤蛋糕的比容、粗糙感及内部粘稠性,产品的外观、色泽、质地、口感、气孔均匀性及空泡壁孔隙分布均匀性也优于单纯微波熟化蛋糕.
Author 李汴生
阮征
夏雨
张延杰
李丹丹
张驰
AuthorAffiliation 华南理工大学食品科学与工程学院,广东广州510640;广东省天然产物绿色加工与产品安全重点实验室,广东广州510640%华南理工大学食品科学与工程学院,广东广州510640%咀香园健康食品(中山)有限公司,广东中山528400
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LI Dandan
XIA Yu
ZHANG Chi
LI Biansheng
ZHANG Yanjie
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Issue 11
Keywords 微波预膨发
分形特征
热风烘烤
品质
青稞戚风蛋糕
气孔分布
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PublicationTitle 华南理工大学学报（自然科学版）
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PublicationYear 2020
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广东省天然产物绿色加工与产品安全重点实验室,广东广州510640%华南理工大学食品科学与工程学院,广东广州510640%咀香园健康食品(中山)有限公司,广东中山528400
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Snippet TS213.23; 针对高青稞粉含量的戚风蛋糕在传统热风烘烤条件下难以膨发、内部易产生湿瓤、产品结构不稳定、口感粗糙等问题,探讨了微波预膨发结合热风烘烤对青稞戚风蛋糕品质的...
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Title 微波预膨发工艺对青稞戚风蛋糕品质的影响
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