权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Effects of Sugars and Sugar Alcohols on Sponge Structure Formation of Cakes

糖和糖醇对蛋糕海绵结构形成的影响

基本信息

批准号：
09680025
负责人：
IKAWA Yoshiko
金额：
$ 1.79万
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：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680025/
关键词：
Sponge cake Sugar Sugar alcohol Batter Baking process Cake volume Texture profile Sensory evaluation 乳化剤ケーキ物性スポンジ構造熱変性温度

项目摘要

Properties of sponge cake batters and baking process of the sponge cakes that replaced for sucrose by three sugars (glucose, maltose, lactose) and five sugar alcohols (erythritol, xylitol, sorbitol, maltitol, lactitol) and their combinations were investigated, and effects of these sugars on batter properties and on phenomena in baking process, especially formation of sponge structure, were discussed. The mechanical and sensory texture profiles of these cakes were also examined. The results were as follows.1. The batter including a low solubility sugar had higher specific gravity, and the correlation of negative was showed between the batter specific gravity and the relative volume of cake.2. The transition peak temperature (Tp) of batters measured by differential scanning calorimetry showed the value corresponding to the molecular weight of each sugar. The Tp were correlated with the increase rate and the maximum of cake temperature and with the initiation time of cake shrinkage during baking. There was a correlation, which was approximated by a quadric equation, between the batter Tp and the relative volume of cake. These results indicated that the sucrose replacement varied the batter Tp, and the Tp influenced on the cake temperature during baking, and consequently on the cake volume.3. The cake obtained by sucrose replacement showed various texture profiles. The cakes including sugar alcohol, excepting xylitol, were easy to smash and had lower cohesiveness. Combination of reducing sugar and sugar alcohol made the cake resembled with the sucrose cake. Softness of the cakes by sensation correlated with the relative volume of cakes.

研究了三种糖（葡萄糖、麦芽糖、乳糖）和五种糖醇（赤藓糖醇、木糖醇、山梨糖醇、麦芽糖醇、乳醇）及其组合代替蔗糖的海绵蛋糕面糊性能和烘焙过程，讨论了这些糖对面糊性能和烘焙过程中各种现象的影响，特别是对海绵结构形成的影响。对这些蛋糕的机械和感官质地进行了测试。实验结果如下：含低溶解度糖的面糊比重较高，面糊比重与蛋糕相对体积呈负相关。差示扫描量热法测得的电池的转变峰温度（Tp）值与每种糖的分子量相对应。Tp与烘烤过程中饼温的升高速率、最高温度和饼缩起始时间有关。在面糊Tp和蛋糕的相对体积之间有一个近似的二次方程。这些结果表明，蔗糖的添加改变了面糊的Tp，而Tp会影响烘焙过程中蛋糕的温度，从而影响蛋糕的体积。蔗糖置换后的蛋糕呈现出不同的质地特征。除木糖醇外，含糖醇的蛋糕易破碎，黏结性较低。还原糖和糖醇的结合使蛋糕与蔗糖蛋糕相似。感觉蛋糕的柔软度与蛋糕的相对体积相关。