含Olestra低脂休闲蛋糕体系的流变学、微结构与烘焙特性

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 1-7.

• 基础研究 • 下一篇

含Olestra低脂休闲蛋糕体系的流变学、微结构与烘焙特性

汤晓娟1，王凤1，贾春利1，黄卫宁1,*，姚远2，郑建仙3，Lu-fang WEN4

1.江南大学食品科学与技术国家重点实验室 2.无锡麦吉贝可生物食品有限公司 3.华南理工大学食品与生物工程学院 4.美国宝洁公司

收稿日期:2011-12-24 修回日期:2012-12-22 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 黄卫宁 E-mail:wnhuang@jiangnan.edu.cn
基金资助:
国家自然科学基金项目;美国农业部国际合作项目;国家农业科技成果转化资金项目

Effect of Olestra on Microstructure, Rheological Properties and Baking Properties of Snack Cake

Received:2011-12-24 Revised:2012-12-22 Online:2013-01-15 Published:2013-01-07
Supported by:
The National Natural Science Funds of China

摘要/Abstract

摘要： 以Olestra为脂肪替代物替代休闲蛋糕配方中的部分脂肪(替代率分别为质量分数25%、50%、75%)，研究其对面糊的密度、微观结构及流变学特性的影响，并对休闲蛋糕产品的理化参数、质构、感官评定进行研究。结果表明：当脂肪替代率为25%时，休闲蛋糕面糊流变特性和休闲蛋糕品质和对照组差别不大；脂肪替代率为50%时，会显著增大面糊密度，减少面糊中气泡数目，降低休闲蛋糕比容。TPA结果表明添加脂肪替代物会使休闲蛋糕的硬度和咀嚼度显著增加。

关键词: Olestra, 休闲蛋糕, 脂肪替代物, 面糊, 流变特性, 微观结构, 质构

Abstract: The effect of partial fat substitution with olestra in different proportions (25%, 50% and 75%) on paste density, microstructure and rheological properties and physiochemical parameters, texture and sensory characteristics of snack cakes was studied. At a fat substitution level of 25%, only little differences in rheological properties of flour paste and the quality of snack cakes were observed compared with control group. Fat substitution at a level of 50% resulted in an obvious increase in paste density and a decrease in the number of gas bubbles and the specific volume of snack cakes. TPA showed that the hardness and chewiness of snack cakes could be markedly improved by fat substitution with olestra.

Key words: olestra, snack cake, fat substitute, flour paste, rheological properties, microstructure, texture

中图分类号:

TS201.3

汤晓娟1，王?凤1，贾春利1，黄卫宁1,*，姚?远2，郑建仙3，Lu-fang WEN4. 含Olestra低脂休闲蛋糕体系的流变学、微结构与烘焙特性[J]. 食品科学, 2013, 34(1): 1-7.

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含Olestra低脂休闲蛋糕体系的流变学、微结构与烘焙特性

Effect of Olestra on Microstructure, Rheological Properties and Baking Properties of Snack Cake

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