摘要
研究了蛋清粉添加对面粉粉质的影响、蛋清粉蛋白发泡能力的最适pH值。通过对蛋糕感官评定与SMS质构分析,基本确定了蛋糕预混合粉中蛋清粉的添加量为25%,同时利用SPSS软件相关性分析进一步确认了蛋糕品质与质构各参数之间的联系,即硬度值和咀嚼性与蛋糕品质成负相关,弹性、回复性和黏聚性与蛋糕品质成正相关。
We studied influence of main dough farinaceous about the different level of dried egg white and most suitable pH value of it .Through the the sensory evaluation and the SMS texture analyser, we got that the dried egg white＇s recruitment is 25%. Simultaneously, using the correlate of SPSS, the further confirmation is that the cake＇s quality has a negative correlation with hardness and chewiness, and has a positive correlation with springiness, adhensiveness and resilience.
出处
《粮食加工》
2009年第1期20-22,53,共4页
Grain Processing
基金
国家"十一五"科技支撑计划重大项目(2006BAD05A09)
