Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake
Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake
复制标题
酰基甘油乳化剂结构和组成对千层蛋糕起酥油作用的影响
DOI：
10.1016/j.foodchem.2017.12.051
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发表时间：
2018
期刊：
影响因子：
8.8
通讯作者：
Zhang Hong
中科院分区：
文献类型：
--
作者：
Fu Yuanyuan;Zhao Renyong;Zhang Lu;Bi Yanlan;Chen Cuihong;Zhang Hong
研究了酰基甘油乳化剂的结构和组成对棕榈油起酥油的功能性和蛋鸡蛋糕品质的影响。被评价的乳化剂是蒸馏的单甘油(DMG)和辛酸(8：0)、棕榈酸(16：0)、硬脂酸(18：0)和亚油酸(18：2)的四种酰基甘油(含量为40%)，分别为GMOct40、GMP40、GMS40和GML40。添加GMP40和GMS40可使牛乳变短，固体脂肪含量高，晶体细小，β‘型所占比例高。这些变化增强了起酥油在蛋糕面糊中的助气和滞留作用，改善了蛋糕的体积和碎屑结构。然而，与GMP40相比，DMG中的单甘油含量较高，并没有改善起酥油和起酥油的性能。相反，GML40和GMOct40对起酥油的功能有不利影响，产生的蛋糕具有劣质的面包屑结构。
The effect of the structure and composition of acylglycerol emulsifiers on the functionality of a palm-based shortening and quality of layer cake was investigated. The emulsifiers evaluated were distilled monoacylglycerol (DMG) and four acylglycerols (40% monoacylglycerol content) of octanoic acid (8:0), palmitic acid (16:0), stearic acid (18:0), and linoleic acid (18:2), designated as GMOct40, GMP40, GMS40, and GML40, respectively. The addition of GMP40 and GMS40 led to shortening with a higher solid fat content, finer crystals, and higher proportion of β’ form. These changes enhanced shortening’s function in aiding air incorporation and retention in cake batter, which improved the cake’s volume and crumb structure. However, the high monoacylglycerol content in DMG did not improve the properties of shortening and cake as compared to GMP40. In contrast, GML40 and GMOct40 had adverse effects on the functionality of shortening, which generated cakes with inferior crumb structure.