摘要
本研究旨在探究燕麦膳食纤维添加量的适宜区间,以改善淀粉老化,同时保持蛋糕品质。将戚风蛋糕加入一定比例的燕麦膳食纤维,通过面糊密度、成品比容、烘焙损失率、含水量、色差、质构、感官评价等多种指标分析以及运用扫描电镜(Scanning Electron Microscopy,SEM)、傅里叶变换红外光谱(Fourier Transform Infrared Spectroscopy,FTIR)、X射线衍射(X-ray Diffraction,XRD)等多种先进技术,研究燕麦纤维在0%、3%、6%、9%、12%、15%六组不同添加比例下对新鲜戚风蛋糕的品质特性和储藏期戚风蛋糕抗老化能力的影响。结果表明:燕麦纤维添加量为3%~9%时,可改善蛋糕老化现象,同时保持其品质特性。储藏一周后,与零添加量样品相比,添加燕麦纤维的蛋糕芯部焓值与相对结晶度降低,表明老化程度得到缓解。添加量为9%时,戚风蛋糕面糊密度最低为0.69 g/mL;比容最高为3.56 mL/g,含水量最高为45.84%,且其他品质指标优良。综合比较,9%燕麦纤维添加量能显著提升戚风蛋糕品质并有效抑制其储藏期老化。
This study aimed to explore the appropriate range of oat dietary fiber addition for reducing the degree of starch aging while ensuring the quality of the cake.This study investigated the effects of oat dietary fiber(0%,3%,6%,9%,12%,15%)on the quality and anti-aging properties of fresh chiffon cake during storage.Multiple indicators,including batter density,specific volume,baking loss rate,moisture content,color,texture,and sensory evaluation,were analyzed.Advanced techniques such as scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),and Xray diffraction(XRD)were employed to characterize the structural and functional changes.Results demonstrated that 3%~9% oat fiber addition effectively mitigated cake staling while preserving its essential quality attributes.After one week of storage,compared to the sample with no additions,there was a decrease in the core enthalpy value and relative crystallinity of the cake added with oat fiber,indicating a reduction in the degree of aging in the chiffon cake.When the addition amount was 9%,the lowest batter density of chiffon cake was 0.69 g/mL,the highest specific volume was 3.56 mL/g,the highest moisture content was 45.84%,and other quality indicators were excellent.According to a comprehensive comparison,the chiffon cake is of the best quality and shows anti-aging ability when the addition of oat fiber is 9%,which effectively improves the aging of chiffon cake during storage.
作者
张思怡
王恒鹏
吴鹏
许志诚
高苏敏
还传明
徐安琪
王继盼
孟祥忍
ZHANG Siyi;WANG Hengpeng;WU Peng;XU Zhicheng;GAO Sumin;HUAN Chuanming;XU Anqi;WANG Jipan;MENG Xiangren(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)
出处
《食品工业科技》
北大核心
2025年第17期134-142,共9页
Science and Technology of Food Industry
关键词
戚风蛋糕
燕麦纤维
品质特性
淀粉老化
抗老化能力
chiffon cake
oat fiber
quality characteristics
starch retrogradation
anti-aging ability
作者简介
张思怡(2000-),女,硕士,研究方向:工艺优化与营养科学,E-mail:13218949058@163.com;通信作者:孟祥忍(1976-),男,博士,教授,研究方向:动源性食品加工技术,E-mail:xrmeng@yzu.edu.cn。
