Effects of Heat Denaturation and Interaction in Ingredients on Sponge Structure Formation and Properties of Cakes

热变性和成分相互作用对蛋糕海绵结构形成和性能的影响

• 批准号: 12680132
• 负责人: IKAWA Yoshiko
• 金额: $ 2.05万
• 依托单位: HIROSHIMA UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680132/
• 关键词: Sponge cake; Sponge structure; Heat denaturation; DSC; Starch; Protein; Sensory evaluation; ケーキ; 熱変質

Degree of heat denaturation and interaction in ingredients of the sponge cakes which were replaced for sucrose to four pairs of sugar combination, these were xylitol and maltitol, xylitol and lactitol, glucose and maltitol, and glucose and lactitol, were investigated. The ratio of sugar in each combination were 0 : 100, 25 : 75, 50 : 50, 75 : 25 and 100 : 0 as percentage. The mechanical and sensory texture profile of the cakes were also examined. The results were as follows.1. The temperature profile for cake baking process showed different pattern according to the ratio of low (xylitol and glucose) or high (maltitol and lactitol) molecular weight sugars. Increase in the ratio of low molecular weight sugars caused lower the highest temperature in cakes for baking period.2. Existence of undenaturated components was indicated by Differential scanning calorimetry (DSC) for vacuum dried cake crumb. Enthalpies of these cake crumbs showed negative relation (r = 0.78) to the highest temperature of cakes for baking period, suggesting that the internal temperature during baking affected to the amount of undenaturated components. The DSC data for defatted and dried cake crumb indicated that the ungelatinized starch existed in undenaturated components.3. It was showed that undenaturated protein remained in cake crumb of all samples by SDS-PAGE and HPLC analysis of the extract from vacuum dried cake sample. The amount of extracted protein increased according to increasing the ratio of low molecular weight sugars. Higher glucose ratio in cake sample decreased extracted protein, indicating interaction of reducing sugar and egg proteins.4. Cakes having higher ratio of low molecular weight sugars were evaluated softer and more moist texture. But these cakes had similar firmness measured by rheolometer. It was suggested that soft and moist texture of cakes related to brittle sponge structure because of larger amount of undenaturated component in these cakes.

研究了木糖醇与麦芽糖醇、木糖醇与乳糖醇、葡萄糖与麦芽糖醇、葡萄糖与乳糖醇4对糖组合替代蔗糖后，海绵蛋糕的热变性程度及各成分间的相互作用。每种组合中的糖比例为0：100、25：75、50：50、75：25和100：0。还检查了蛋糕的机械和感官质地概况。研究结果如下：1.蛋糕烘焙过程的温度曲线根据低分子量糖（木糖醇和葡萄糖）或高分子量糖（麦芽糖醇和乳糖醇）的比例显示出不同的模式。低分子量糖比例的增加导致蛋糕烘烤期最高温度的降低.差示扫描量热法（DSC）表明真空干燥蛋糕糠中存在未变性组分。这些蛋糕屑的焓值与蛋糕烘烤期间的最高温度呈负相关（r = 0.78），表明烘烤期间的内部温度影响未变性成分的含量。对脱脂和干燥后蛋糕糠的DSC数据分析表明，未糊化淀粉存在于未变性组分中.对真空干燥后的饼粕样品进行了SDS-PAGE和HPLC分析，结果表明，所有样品的饼粕中均残留有未变性蛋白。蛋白质的提取量随着低分子量糖比例的增加而增加。蛋糕样品中较高的葡萄糖比例降低了蛋白质的提取率，说明还原糖与蛋白质之间存在交互作用.具有较高比率的低分子量糖的蛋糕被评价为更柔软和更湿润的质地。但这些蛋糕有类似的硬度测量流变仪。结果表明，由于蛋糕中未变性成分较多，蛋糕质地柔软湿润，呈脆性海绵状结构。