和其在改善水果蛋糕的质量和结构性质方面的作用
Elif Gokcen Ates1,2, Gökcem Tonyalı Karslı1, Ozcan Dilara Ozcan1
1Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Journal of the science of food and agriculture
|August 22, 2025
概括
水草和粉可以制造纯素,无质的蛋糕,其质地和结构类似于传统的蛋糕. 在这些植物制品中, 优化含量是最好的关键.
科学领域:
- 食品科学
- 技术
- 植物性营养
背景情况:
- 由于饮食趋势和对过敏原的担忧, 越来越多的素食和无质食品需求.
- 在植物性烤中需要有效的卵子替代品.
- 作为蛋和结合剂的替代品的水果粉和粉的评估.
研究的目的:
- 为了制定和评估一个纯素,无质蛋糕使用水果粉和粉.
- 将这些成分的性能与传统蛋糕配方进行比较.
- 为了确定理想的蛋糕特征的最佳含量.
主要方法:
- 纯素,无质蛋糕的配方,含有不同程度的水果粉 (0.5-1.0g) 和粉 (0.1-0.5g).
- 与基于蛋的对照蛋糕进行比较分析.
- 面团属性和蛋糕质量的表征,包括体积,损失,含水量,水活性,质和质感分析.
主要成果:
- 中级 (0.1-0.5g) 产生的蛋糕的高度和碎片结构与蛋蛋糕相似.
- 在烤过程中增加了psyllium提高了面团粘度,稳定性和空气保留.
- 具有较高psyllium的蛋糕显示出减少损失和增强的水分保留.
- 水草和的结合导致结构和质地类似于基于蛋的蛋糕,尽管过多的导致了更密集的质地.
结论:
- 粉与水果粉相结合,是纯素和无质蛋糕的可行替代品.
- 最佳的含量对于达到所需的蛋糕结构,保持水分和质感至关重要.
- 开发的配方为无过敏原和植物性提供了有前途的解决方案.
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