以发芽高粱粉为无麸质原料制备蛋糕,发现产品通常存在较多缺陷,针对此现象进行品质改良,研究了大米粉、木糖醇、羟甲基丙基纤维素(hydroxypropyl methyl cellulose,HPMC)和大豆卵磷脂对无麸质高粱蛋糕面糊黏度、密度和高粱蛋糕比容、质构、感官品质的影响。结果表明适量的大米粉、糖醇、亲水胶体和乳化剂可使蛋糕面糊具有适当的黏度和较低的密度,改善蛋糕比容和质构,提高感官整体可接受性;确定无麸质高粱蛋糕最佳配方为大米粉40 g(大米粉和发芽高粱粉共100 g),木糖醇20 g,HPMC 0.4 g,大豆卵磷脂0.5 g。以此配方制得的无麸质高粱蛋糕比容和感官整体可接受性好,与常规小麦粉蛋糕无显著差异,蛋糕表面色泽均匀,外形规整,口感绵软、细腻,无粗糙感,略有大米的米香味,产品达到预期效果,可为无麸质食品开发提供参考。
Gluten-free food is the only way to solve the dietary problems of patients with celiac disease. In this experiment, germinated sorghum flour was used as gluten-free raw material to prepare cakes. The effects of rice flour, xylitol, hydroxypropyl methyl cellulose (HPMC) and soy lecithin on gluten-free sorghum cake batter viscosity and density, as well as specific volume, texture properties, and sensory quality of the cake, were further studied. The results showed that an appropriate amount of rice flour, sugar alcohol, hydrocolloid and emulsifier could provide cake batter with proper viscosity and lower density, improve the specific volume and texture of the cake, and enhance the overall sensory acceptability. The optimal formula of gluten-free sorghum cake was as follows: 40 g rice flour, 60 g germinated sorghum flour, 20 g xylitol, 0.4 g HPMC, and 0.5 g soybean lecithin. The gluten-free sorghum cake prepared with this formula had good specific volume and overall sensory acceptability, and which was not significantly different from conventional wheat flour cakes. The cake had the same surface color and regular in shape. It was soft, delicate, no rough sense, and with slight aroma of rice. This study provides a reference for the development of gluten-free food.
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