将不同替代比（5%、10%、15%和20%，m/m）的抹竹和抹茶添加到戚风蛋糕中替代低筋小麦粉，并通过MRI和TPA等测定戚风蛋糕的烘焙损失率、水分子存在状态、蛋糕比容和质构特性等，对比研究抹竹和抹茶的添加对戚风蛋糕烘焙品质的影响。结果表明：与对照组比，当抹竹替代比为10%～15%时，戚风蛋糕的烘焙损失率最小、结合水含量最高、比容最大，其烘焙品质评价总分分别提高了18.36%和17.17%；而当抹茶的替代比为5%时，其烘焙损失率、结合水含量、比容以及质构虽均呈现下降趋势，其感官评价总分下降10.17%，但如果继续增加替代比，其评价总分下降剧增达35.27%，完全失去了戚风蛋糕的品质，这说明抹竹的替代比显著高于抹茶。这是因为抹竹比抹茶具有更高的结合水含量、因此其蛋糕保水率更高，保气能力更强，在高替代比的情况下，不仅赋予蛋糕优良的烘焙品质，降低面筋蛋白的含量、还增加了蛋糕中膳食纤维的含量，也为抹竹食品的开发奠定了理论基础和技术指导。

Matzhu and Matcha with different substitution ratios (5%, 10%, 15% and 20%, m/m) were added into chiffon cake instead of low-gluten wheat flour，while increasing dietary fiber and reducing the gluten content of the cake, and provide more options for consumers with gluten allergies. The baking loss rate, existential state of water molecule, specific volume and texture characteristics of Chiffon cake were determined by low-field magnetic resonance imaging (MRI) technology and texture meter. The effects of Matzhu and matcha on the quality of Chiffon cake were studied. The results showed that the optimal substitution ratio of Matzhu was 10% ~ 15% compared with the control group. The bakery loss rate of Chiffon cake was the smallest, the bound water content was the highest and the specific volume was the largest. The total score of the bakery quality evaluation of Chiffon cake was increased by 18.36% and 17.17% respectively. However, when the substitution ratio of matcha was 5%, although the roasting loss rate, bound water content, specific volume and texture all showed a downward trend, the total score of sensory evaluation decreased by 10.17%, but if the substitution ratio continued to increase, the quality was reduced to 35.27%, which had lost the quality of Chiffon cake. Which indicated the substitution ratio of Matzhu was significantly higher than that of matcha. That is because Matzhu has a higher bound water content than that of matcha, Therefore, the water retention rate of the cake is higher, the gas retention capacity is stronger, and in the case of high substitution ratio, which not only gives the cake excellent baking quality, reduces the content of gluten protein, but also increases the content of dietary fiber in the cake. It also laid the theoretical foundation and technical guidance for the development of Matzhu food.

广东省重点研发项目（2019B020212001）