Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes
Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes
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DOI：
10.1007/s13197-019-03647-3
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发表时间：
2019-03-01
影响因子：
3.1
通讯作者：
Isci, Asli
中科院分区：
文献类型：
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作者：
Alifaki, Yasar Ozlem;Sakiyan, Ozge;Isci, Asli
以不同浓度的荞麦粉和米粉为原料，制备微波烘烤无谷蛋白蛋糕。采用三种不同比例的荞麦粉与米粉（20:80%,30:70%,40:60%）和两种不同类型的胶（黄原胶和瓜尔胶），采用白层蛋糕配方。在不同的微波功率（540 W、450 W、360 W）下，分别进行3 min、3.5 min、4 min的烘烤。研究了微波功率、烘烤时间和荞麦粉浓度对荞麦粉的失重、颜色、比容、孔隙率、总酚含量和介电性能的影响。结果表明，瓜尔胶蛋糕的最佳微波功率为432.77 W，烘烤时间为3 min，添加量为40%；黄原胶蛋糕的最佳微波功率为360 W，烘烤时间为3.70 min，添加量为29.23%。结果发现，在最佳条件下烘焙的蛋糕的减重值和显色值均小于对照蛋糕。另一方面，添加瓜尔胶的蛋糕的总酚含量、比体积、孔隙率、介电常数和介电损耗因子值均高于对照样品。此外，观察到用瓜尔胶制备的蛋糕与对照蛋糕具有相似的孔径分布。研究结果表明，在配方中加入瓜尔胶可以解决微波烘焙的表面颜色和比容问题，也可以生产出功能性、富含酚类物质的微波烘焙蛋糕。
This study discusses the production of microwave baked gluten-free cakes formulated by mixing buckwheat flour and rice flour at different concentrations. Three different ratios of buckwheat flour to rice flour (20:80%, 30:70%, 40:60%) and two different gum types (xanthan and guar gum) with a white layer cake recipe were employed. The batters were baked in microwave oven at different microwave powers (540 W, 450 W, 360 W) for different baking times (3 min, 3.5 min, 4 min). The effect of microwave power, baking time and buckwheat flour concentration on weight loss, color, specific volume, porosity, total phenolic content and dielectric properties were investigated. The optimum microwave power, baking time and buckwheat flour concentration were found as 432.77 W, 3 min, 40% for guar gum added cakes and 360 W, 3.70 min and 29.23% for xanthan gum added ones. It was found that weight loss and color values of the cakes that were baked at the optimal conditions were less than those of control cakes. On the other hand, total phenolic content, specific volume, porosity, dielectric constant and dielectric loss factor values were higher for guar gum added cakes compared to control samples. In addition, it was observed that the cakes prepared with guar gum had similar pore size distribution with control cakes. As a conclusion of the study, it can be declared that surface color and specific volume problems of microwave baking could be solved by addition of guar gum to the formulation which also enables the production of functional, phenolic rich microwave baked cakes.