抹竹和抹茶对戚风蛋糕糊流变学特性的影响

The Influence of Matzhu and Matcha on the Rheological Properties of Chiffon Cake Batter were Studied

摘要:

蛋糕糊的流变学特性是决定蛋糕品质的关键因素之一，本研究以替代比为（0%、5%、10%、15%和20%，w/w）的抹竹和抹茶添加到戚风蛋糕糊中替代低筋小麦粉，在增加膳食纤维的同时，以期降低蛋糕中面筋蛋白的含量为面筋蛋白过敏的消费者提供更多的选择，并通过流变仪研究不同替代比的抹竹和抹茶对蛋糕糊流变学特性的影响。结果表明在替代比为0%～15%范围内，随着抹竹替代比的增加，蛋糕糊粘度，弹性模量G'和粘性模量G'都呈现下降趋势，此时糊中可以裹入更多的空气，有利于糊的搅打和膨发；而抹茶与抹竹相比其流变学性质的变化趋势截然相反，随着抹茶替代比的增加，蛋糕糊的粘度, G'和G'都随之升高，当替代比为5%时，其糊粘度是添加抹竹蛋糕糊的2.28倍，这时对糊的流变学性质影响不大，然而，若替代比继续增加到20%时，其糊粘度是抹竹的133倍，这时糊中无法裹入空气，糊硬度急剧增加导致膨发困难，严重影响后期蛋糕的烘焙品质，因此与抹茶相比，抹竹不仅可以有更高的替代比，还可以降低糊的粘度、减少膨发难度，提高蛋糕品质。后期将进一步研究其结构和性质差异对烘焙品质的影响。

Abstract:

The rheological properties of cake batter are critical factors determining the baking quality of the cake. In this experiment, Matzhu and Matcha with substitution ratios of 0%, 5%, 10%, 15% and 20%, w/w, were added to Chiffon cake batter instead of low-gluten wheat flour, which increasing dietary fiber and to reducing the gluten protein content of the cake, and provide more options for consumers with gluten allergies. The effects of different substitution levels of Matzhu and Matcha on the rheological properties of the cake batter were studied using by rheometer. The research results showed that the viscosity, elastic modulus G' and viscous modulus G' of Matzhu cake batter decreased with the increase of the substitution ratio between 0% and 15%, and more air could be wrapped in the batter, which was conducive to the stirring and rising of the batter. However, the change trend of rheological properties of matcha was completely opposite to that of matzhu. With the matcha substitution ratio increased, the viscosity of the cake batter, G "and G", increased quickly, when the substitution ratio was 5%, the paste viscosity was 2.28 times than that of matzhu batter，which had little effect on the rheological properties of the batter. However, if the substitution ratio increased to 20%, the batter viscosity was 133 times than that of matzhu. At this time, the air couldn’t be wrapped in the batter, and the batter hardness increased sharply, resulting in rising difficulties, which would affect the baking quality of the cake in the later period. Therefore, compared with matcha, matzhu not only had a higher substitution ratio, but also reduced the viscosity of the batter, the difficulty of rising, and improve the quality of the cake. The effect of structural and property differences on baking quality will be further studied.