羧甲基纤维素改善冷冻蛋糕体系热力学与烘焙特性研究
详细信息Study on improvement of carboxyl methyl cellulose in frozen batter cake by modifying thermal and baking properties
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摘要: 研究了冻藏条件(冻藏时间和冻融循环次数)和羧甲基纤维素添加量(1%、2%、3%)对天使蛋糕面糊热力学、流变学和烘焙特性的影响。应用差示扫描量热仪(DSC)、粘度计、数码显微镜和质构仪等分别测定了羧甲基纤维素面糊冻藏过程中冰晶熔化焓(△Hm)、粘度、比重和气泡分布(尺寸和均匀性),以及蛋糕比容和质构的变化。结果发现冻藏和冻融循环显著增加了面糊△Hm、减小了面糊粘度、增大了面糊比重、增加了面糊气泡分布的不均匀性,最终导致蛋糕比容减小、硬度增大;而羧甲基纤维素作为一种亲水胶体,延缓了面糊△Hm的增加、粘度的减小、比重的增大、气泡分布的不均匀化、蛋糕比容的减小和硬度的增大,且当羧甲基纤维素用量在1%~3%范围内时,添加量越少效果越好,羧甲基纤维素添加量为1%的面糊制作的天使蛋糕比容最大、硬度最小。Abstract: The effect of frozen condition (frozen storage time and freeze-thaw cycles) and carboxyl methyl cellulose (1%, 2% and 3%) on thermal, rhological and baking properties of angel food cake batter were investigated. Batter ice melting enthalpy (△Hm) , 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 △Hm 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 △Hm, specific gravity and cake hardness, and retarded a decrease in viscosity, bubbles uniformity and cake specific volume. 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%.
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