青稞粉粒径及其高添加量对戚风蛋糕面糊特性和品质的影响

Effects of Grain Size and High Addition of Highland Barley Powder on the Characteristics of Batter and Quality of Chiffon Cake

摘要:

针对蛋糕制备中增加高纤原料含量容易带来的结构塌陷等品质不稳定问题，该研究选择高膳食纤维含量的青稞粉为主要粉料，探究青稞粉粒径及其高添加量对戚风蛋糕面糊特性和蛋糕品质的影响。以小麦粉基戚风蛋糕为对照，研究了不同粒径青稞粉（QKF80、QKF100、QKF120）在不同添加量（50%、75%、100%）下，面糊的比重、气泡分布、黏度以及蛋糕的比容、气孔结构、质构、感官品质的变化。结果表明，青稞粉粒径越大，膳食纤维含量越高，青稞粉的吸水吸油能力越强。随着青稞粉添加量的增多，面糊稳定性降低、比重及黏度增加，蛋糕比容减小、硬度增加、内部气孔变大，塌陷程度增加，感官品质下降。小粒径青稞粉可赋予面糊适当黏度，使之在缺乏面筋蛋白的情况下也能稳定。QKF120三种添加量下，面糊比重范围0.33~0.36，糊中气泡分布均匀，成品蛋糕比容4.8~5.2 mL/g，内部气孔结构致密均匀，质构特性及感官评分与小麦粉基蛋糕无显著性差异。该研究可为开发高含量青稞粉戚风蛋糕提供理论依据和实践参考。

Abstract:

In view of the unstable quality such as structural collapse caused by raw materials with high dietary fiber in cake preparation, highland barley powder with high dietary fiber content was selected as the raw material to explore the effects of particle size and high addition amount on the batter characteristics and cake quality of Chiffon cake. Take the wheat flour based Chiffon cake as control, the changes of specific gravity, bubble distribution, viscosity of batter and the specific volume, pore structure, texture and sensory quality of cake with different particle sizes (QKF80, QKF100 and QKF120) under different addition amounts (50%, 75% and 100%) of highland barley powder were studied. The results showed that the larger the grain size was, the higher dietary fiber contents and the stronger water and oil absorption capacity of highland barley powder had. With the increase of highland barley powder, the stability of batter decreased, the specific gravity and viscosity of batter increased, the specific volume and sensory quality of cake decreased, and the hardness, internal pores and degree of collapse increased. The highland barley powder with small grain size gave the batter appropriate viscosity, so that it could be stable in the absence of gluten protein. Under the three addition amounts of QKF120, the specific gravity range of batter was 0.33~0.36, the bubbles in the batter were evenly distributed, the specific volume of the cake was 4.8~5.2 mL/g, the internal pore structure was dense and uniform, and there was no significant difference in texture characteristics and sensory scores between the highland barley powder and wheat flour based cake. This study can provide theoretical basis and practical reference for the development of Chiffon cake with high content of highland barley powder.