【摘要】 为探讨小麦胚芽在戚风蛋糕的应用效果,以小麦胚芽、玉米油、细砂糖、蛋白为研究对象,采用单因素试验及正交试验,确定小麦胚芽戚风蛋糕的最佳配方,并结合质构仪的TPA模式对最终产品进行质构特性研究.结果表明,在上火155℃、下火160℃、烘烤50 min的条件下,小麦胚芽戚风蛋糕的最佳配方为小麦胚芽15 g、蛋白100 g、细砂糖40 g、玉米油35 g、蛋黄60 g、低筋面粉35 g、清水32 g、塔塔粉0.7 g、泡打粉0.5 g;采用该配方制作的戚风蛋糕,其硬度为18.38 N,粘附性为0.47 N.mm,内聚性为0.6 Ratio,弹性为10.9 mm,胶粘性为10.7 N,咀嚼性为117.0 mj;小麦胚芽戚风蛋糕富含小麦胚芽颗粒口感,具有麦香味,营养价值高.更多还原

【Abstract】 In order to investigate the effect of wheat germ in chiffon cakes,the optimum proportion of ingredients(including wheat germ,corn oil,fine sugar and protein) was investigated through single factor experiments and orthogonal experiments. The texture characteristics of the final products were measured by the texture instrument with TPA mode. The results showed that,under the condition of baking with surface temperature of 155 ℃ and bottom temperature of 160 ℃ for 50 minutes,the optimal proportion of a wheat germ chiffon cake was wheat germ of 15 g,corn oil of 35 g,fine sugar of 40 g,yolk of 60 g,low-gluten flour 35 g,water of 32 g,tata powder of 0.7 g,foaming powder of 0.5 g and protein of 100 g. The hardness,adhesion,cohesion,elasticity,adhesiveness viscosity and chewiness of the final product were 18.38 N,0.47 N. mm,0.6 Ratio,10.9 mm,10.7 N and 117.0 mj,respectively. The addition of wheat germ in chiffon cake not only improves its granular mouthfeel,but also increases the wheat fragrance and nutritional value.更多还原