【摘要】 为制备出符合人们健康饮食观念的低脂蛋糕，以玉米醇溶蛋白肽制备的高内相皮克林乳液来代替微波蛋糕中的油（替代率为25%、50%、75%和100%），研究其对面糊性质和蛋糕烘焙特性的影响。结果表明：随着替代物含量的增加，与空白组相比，各组蛋糕的咀嚼性均有显著增加（P<0.05），各组面糊的比重降低，各组蛋糕的体积增加。当替代率为25%、75%、100%时，与空白组相比，各组的回弹性、内聚性和弹性有显著差异（P<0.05）。此外，当替代率50%时，蛋糕仅在咀嚼性上与空白组有显著差异（P<0.05），蛋糕的比容和烘焙损失率基本不变，质构特性较好，获得最高的感官评分。研究结果可为今后低脂食品的开发提供新的理论依据。更多还原

【Abstract】 In order to prepare a low-fat cake that conforms to people’s healthy eating concept,the high internal phase pickering emulsion prepared from corn gliadin peptide is used to replace the oil in the microwave cake(the replacement rate is 25%,50%,75% and 100%),and its effect on the paste properties and cake baking characteristics is studied.The results showed that with the increase of substitute content,the chewiness of each group of cakes significantly increased compared to the control group(P<0.05),the proportion of each group of batter decreased,and the volume of each group of cakes increased.When the substitution rates were25%,75%,and 100%,there were significant differences in resilience,cohesion,and elasticity between the groups compared to the control group(P<0.05).In addition,when the substitution rate was 50%,there was only a significant difference in chewiness between the cake and the control group(P<0.05),and the specific volume and baking loss rate of the cake remained basically unchanged,the texture characteristics were good,achieving the highest sensory score.The results provide new theoretical basis for the development of low-fat foods in the future.更多还原