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

研究了以3种糖（葡萄糖、麦芽糖、乳糖）和5种糖醇（麦芽糖醇、木糖醇、山梨醇、麦芽糖醇、乳糖醇）及其复配物代替蔗糖后的海绵蛋糕面糊的性质和烘焙过程，探讨了这些糖对面糊性质和烘焙过程中的现象，特别是对海绵结构形成的影响。这些蛋糕的机械和感官质地配置文件也进行了检查。研究结果如下：1.添加低溶解度糖的面糊具有较高的比重，且面糊比重与蛋糕相对体积呈负相关.通过差示扫描量热法测量的面糊的转变峰温度（Tp）显示对应于每种糖的分子量的值。在烘烤过程中，Tp与蛋糕温度的上升速率、最高温度以及蛋糕收缩开始的时间有关。面糊Tp与蛋糕的相对体积之间存在相关性，可用二次方程近似。这些结果表明，蔗糖替代改变了面糊的Tp，Tp影响了蛋糕烘烤过程中的温度，从而影响了蛋糕的体积.通过蔗糖替代获得的蛋糕显示出各种质地轮廓。除木糖醇外，含糖醇的蛋糕易破碎，内聚性较差。还原糖和糖醇的结合使蛋糕与蔗糖蛋糕相似。蛋糕的柔软度与蛋糕的相对体积相关。

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.