添加抹竹和抹茶对戚风蛋糕烘焙品质的影响

Effect of Matzhu and Matcha on Chiffon Cake Quality

摘要:

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。

Abstract:

Matzhu and matcha were added to chiffon cake at different substitution ratios (5%, 10%, 15%, and 20%, m/m), replacing low-gluten wheat flour. These substitutions not only increased the dietary fiber and reduced the gluten content of the cake but also provided more options for consumers with gluten allergies. The baking loss rate, state of water molecules, and specific volume and texture characteristics of chiffon cake were determined using low-field magnetic resonance imaging and texture profile analysis to determine the effects of adding matzhu and matcha on the quality of chiffon cake. The results showed that when the substitution ratio of matzhu was 10%~15%, the baking loss ratio of chiffon cake was smallest, bound water content was highest, and specific volume was largest compared with the control group. Furthermore, the total scores in baking quality evaluation for chiffon cake increased by 18.36% and 17.17%, respectively. However, when the substitution ratio of matcha was 5%, the baking loss ratio, bound water content, specific volume, and texture showed downward trends, with the total score of sensory evaluation decreasing by 10.17%. Furthermore, with a further increase in the substitution ratio, the quality decreased to 35.27%, resulting in a complete loss of chiffon cake quality. These findings indicate that the substitution ratio of matzhu was significantly higher than that of matcha because of the higher bound water content of matzhu than that of matcha; consequently, the water retention rate of the cake was higher and gas retention capacity was stronger. Hence, a high substitution ratio not only gives the cake excellent baking quality and reduces the gluten protein content but also increases the dietary fiber content in the cake. This study provides a theoretical foundation and technical guidance for developing matzhu-containing foods.