添加黄原胶对Par-baking戚风蛋糕原料特性和品质影响

Effects on Raw Material Characteristics and Quality of Par-baking Chiffon Cake with Xanthan Gum Addition

摘要:

为调控Par-baking技术导致的比容减小、硬度增加等蛋糕品质劣化，本研究选择黄原胶作为改良剂，比较其添加对Par-baking戚风蛋糕原料特性、品质特性的影响，并探讨了相关机制。黄原胶的添加提升了低筋粉的吸水性和耐搅拌性，增加了蛋糕糊的密度与粘度，显著降低了冻藏导致的比容和硬度劣化，以及储存导致的油脂氧化，且对蛋糕滋味没有降低酸味以外的其他影响。在0.45%（质量分数，低筋粉质量为100%）的最佳添加量下，低筋粉吸水率由未添加时的55.45%提高至58.54%，弱化值从207.42 FU降低为164.50 FU，相应蛋糕糊的粘度与密度分别提升至8.2倍与1.3倍；制备为戚风蛋糕后，冻藏14 d后二次烘焙的蛋糕比容从未添加时的3.25 cm3·g-1增加至3.66 cm3·g-1，硬度从375.33 g降低至274.67 g，过氧化值与酸价分别从0.025 g 100g-1和0.94 mg g-1降低至0.015 g 100g-1和0.67 mg g-1。水分分布与微观研究表明，黄原胶抑制冻藏过程水分迁移，减弱冰晶对面筋网络的破坏，从而提高Par-baking蛋糕的保气性与保水性。因此，黄原胶可作为良好的改良剂用于Par-baking蛋糕中以改善产品品质。本研究为Par-baking技术在蛋糕中的应用提供了指导。

Abstract:

In this study, in order to mitigate quality deterioration such as reduced volumetric expansion and increased hardness caused by the par-baking process, xanthan gum was selected as a Par-baking chiffon cake improver and compared its effects on the characteristics of cake ingredients and quality characteristics, with the expectation of exploring the relevant mechanisms through the microstructure. The results showed that the addition of xanthan gum improved the water absorption and stirring tolerance of cake flour, significantly increasing the density and viscosity of the cake batter, and reducing on the specific volume and hardness deterioration caused by the freezing process, while significantly reduce fat oxidation resulting from storage. In addition, except for reducing the sourness of the cake, the addition of xanthan gum had no effect on the flavor of the cake. At the optimal addition level of 0.45% (based on the mass of cake flour as 100%), the water absorption capacity of the low-gluten flour increased from 55.45% to 58.54%, while the Farinograph weakening value declined from 207.42 FU to 164.50 FU. Concomitantly, the viscosity and density of the cake batter increased to 8.2-fold and 1.3-fold, respectively, relative to the control devoid of xanthan gum. Upon fabrication into chiffon cakes, the specific volume of the Par-baking cake after 14 days freezing increased from 3.25 cm3·g-1 to 3.66 cm3·g-1, the hardness decreased from 375.33 g to 274.67 g, and the peroxide value and acid value decreased from 0.025 g 100g-1 and 0.94 mg g-1 to 0.015 g 100g-1 and 0.67 mg g-1, respectively. The results of water distribution and microstructure studies indicated that xanthan gum improved the gas retention and water retention of Par-baking cake by inhibiting water migration and reducing the damage of ice crystal growth to the gluten network during the freezing process. Therefore, xanthan gum was proposed to be employed as an effective improver in Par-baking cakes to ameliorate product quality. The results provide guidance for the further application of Par-baking technology in cakes.