不同改良剂对青稞全粉发糕品质的影响

Effects of Different Modifiers on the Quality of Highland Barley Steamed Sponge Cakes

摘要:

传统青稞全粉发糕具有质地粗糙、硬度大等缺点，严重影响了其感官特性，因此，该研究结合已建立的青稞全粉发糕感官评价体系和现代分析技术初步探讨了黄原胶（xanthan gum，Xan）、瓜尔胶（guar gum，Guar）和改性木薯淀粉（modified cassava starch，Cas）对青稞全粉发糕品质的改良效果。结果显示：Xan、Guar和Cas的最佳添加量分别为0.2%、0.4%和4%，且添加0.4% Guar的感官评分最高（94.00）；在最佳添加量下，三种改良剂均能提高青稞全粉浆的起糊温度并降低其热糊稳定性和冷糊稳定性（p<0.05）；三种改良剂均能提升粉浆的持水性，其中，0.2% Xan使强结合水增加16.68%，而0.4% Guar使弱结合水增加2.47%；0.2% Xan能将发糕切面的气孔表面分率和气孔稠密度分别减小至1.38%和0.07 mm-2，而0.4% Guar能使其分别增加至24.26%和0.50 mm-2；三种改良剂均能改善青稞全粉发糕的质构特性，其中，0.4% Guar使发糕的硬度显著降低至695.78 g；三种改良剂均可通过降低青稞全粉发糕的硬度、黏附力、弹性、咀嚼性以及提升回复力的方式来改善其感官品质。研究结果可以为青稞全粉发糕的品质改良提供理论参考。

Abstract:

Traditional highland barley steamed sponge cakes contain the shortcomings of rough texture and high hardness, which seriously affect their sensory characteristics. In this study, therefore, the established sensory evaluation system of highland barley steamed sponge cake combined with modern analysis techniques were used to study the improvement effects of three modifiers, xanthan gum (Xan), guar gum (Guar), and modified tapioca starch (Cas), on the quality of highland barley steamed sponge cakes. The results showed that the optimal additive amount of Xan, Guar, and Cas were 0.2%, 0.4%, and 4%, respectively, and highland barley steamed sponge cake improved with 0.4% of Guar had the highest sensory score (94.00). The starting gelatinization temperature of the highland barley flour slurry was significantly increased, while the stability of hot paste and cold paste was reduced (p<0.05), because of the addition of these three modifiers. Furthermore, all three modifiers could increase the water holding capacity of the slurry. Among them, the content of strongly bound water of the highland barley flour slurry was increased by 16.68% after introducing Xan, while the content of weakly bound water was increased by 2.47% after introducing Guar. The stomatal surface fraction and stomatal density of the highland barley steamed sponge cake by adding 0.2% of Xan were reduced to 1.38% and 0.07 mm-2, respectively, while those of the highland barley steamed sponge cake by adding 0.4% of Guar could be increased to 24.26% and 0.50 mm-2, respectively. Also, the texture characteristics of the highland barley steamed sponge cake were improved by the three modifiers. Among them, the hardness of the highland barley steamed sponge cake could be reduced to 695.78 g by adding 0.4% of Guar. All three modifiers could improve the sensory quality of the highland barley steamed sponge cakes by reducing the hardness, adhesiveness, stringiness, chewiness and enhancing the resilience. The results can provide a theoretical reference for the quality improvement of the highland barley steamed sponge cakes.