在磅蛋糕系统中商用卵子替代品:对市场趋势和应用的全面分析
Juliane Halm1, Aylin W Sahin1, Laura Nyhan1
1School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
Foods (Basel, Switzerland)
|January 23, 2024
概括
蛋替代品在磅蛋糕中使用具有挑战性. 虽然一些产品在体积等特定领域表现有前途,但没有一个完全复制了传统的基于蛋的蛋糕的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 技术 技术 技术
- 配料功能 配料的功能
背景情况:
- 消费者对植物性和道德来源的成分的需求正在增加.
- 蛋,特别是卵白蛋白,由于其蛋白质和SH组,对磅蛋糕结构至关重要.
- 市场上越来越多的替代蛋产品,其中一些针对烤应用.
研究的目的:
- 在磅蛋糕模型系统中评估商业卵子替代品的功能.
- 评估蛋替代品中不同蛋白质含量对蛋糕质量的影响.
- 为了比较蛋替代品与传统的蛋成分 (粉末,新鲜,液体全蛋).
主要方法:
- 根据蛋白质含量分类了10种商业蛋代替品 (没有,低,高).
- 这些替代品被纳入一个磅蛋糕面团和烤.
- 分析了蛋糕面团和最终蛋糕质量 (外观,质地,特异体积,营养价值).
主要成果:
- 与蛋对照组相比,所有测试的蛋替代品都显著改变了磅蛋糕的特性.
- 低蛋白蛋替代品 (R4) 具有最高的特异体积和可比质地.
- 没有任何一种蛋替代品能够成功地与使用真蛋制作的蛋糕的整体质量 (外观,质地,营养价值) 相匹配.
结论:
- 当前商业蛋替代品不完全满足复制传统磅蛋糕质量的功能要求.
- 需要进一步的研究和开发,以创建可以有效地模仿蛋在烤中的复杂性质的蛋替代品.
- 该研究强调了在使用蛋代替品在制品中实现所需的感觉和结构属性的重大挑战.
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