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米粉對戚風蛋糕制作及品質的影響

時間:2019-06-14 20:16來源:畢業論文
以秈米粉、粳米粉和糯米粉替代傳統戚風蛋糕中的低筋面粉制作米粉戚風蛋糕。結果表明,當秈米粉、粳米粉和糯米粉分別替代低筋面粉的60%、40%、20%時,與傳統低筋面粉蛋糕的品質無

摘要:本文分別以秈米粉、粳米粉和糯米粉替代傳統戚風蛋糕中的低筋面粉制作米粉戚風蛋糕。結果表明,當秈米粉、粳米粉和糯米粉分別替代低筋面粉的60%、40%、20%時,與傳統低筋面粉蛋糕的品質無明顯差異。隨著米粉添加量的增加,蛋糕的內部結構由傳統戚風的細膩變得粗糙,氣孔直徑變大,但米粉蛋糕獨特的米香風味和松軟度是傳統蛋糕不能比擬的。尤以糯米戚風的粘糯口感最為突出、最受歡迎,但組織穩定性不及粳米戚風和秈米戚風,易出現輕微塌陷。蛋、糖用量對粳米戚風的品質影響表明,雞蛋用量以269%較為適宜,蛋黃糊中的蔗糖使用量以30%~37.5%較為合適,蛋糕中的蔗糖總用量為80%~87.5%。對戚風蛋糕進行保藏實驗,低筋粉戚風蛋糕的老化較為嚴重,體積回縮較大,硬度由209.71g升高至326.94g;米粉的使用有效改善了傳統戚風的老化,粳米蛋糕的硬度僅由143.71g上升至163.90g;而糯米戚風在保藏期間反而變得更加柔軟,硬度從133.08g降低至105.51g。36230
畢業論文關鍵詞:戚風蛋糕;秈米;粳米;糯米;碎米再利用;替代比例
Effects of Rice on the Preparation and Physical Characteristics of Chiffon Cake
Abstract: Indica rice flour, japonica rice flour and glutinous rice flour were used to replace low gluten wheat flour respectively to make chiffon cake. Results showed that no obvious differences were found between rice cake and traditional cake when 60%, 40%, 20% of wheat flour was substituted by indica rice flour, japonica rice flour and glutinous rice flour respectively. With the increase of the amount of rice flour, the internal structure of the cake became rough. However, rice cake had its unique rice aroma and soft texture that traditional cake didn't have. Especially the sticky glutinous rice chiffon cake was appreciated by most customers for its prominent mouthfeel. But slight collapse usually occurred on the surface of glutinous rice chiffon cake, and its texture stability was the lowest of these three rice cakes. The effect of egg, sugar on the quality of japonica rice cake was studied, and the results showed that egg amount of 269%, sucrose usage by 30%~37.5% of egg yolk paste was relatively appropriate. Chiffon cakes were preserved at room temperature for 5days, and the results showed that low gluten wheat flour chiffon cake aged seriously with obvious volume shrinkage on the fifth day, its hardness increased from 209.71g to 326.94g. The aging speed of rice chiffon cake was significantly lower. The hardness of japonica rice cake increased only from 143.71g to 163.90g. Glutinous rice chiffon even became softer after five days preservation, its hardness reduced from 133.08 g to 105.51g instead. 源`自*六)維[論*文'網www.aftnzs.live
Key Words: chiffon cake;rice flour;indica rice flour;japonica rice flour;glutinous rice flour;reuse of broken rice;substitution of
目  錄
1 引言    1
1.1 戚風蛋糕    1
1.2 原輔料在戚風蛋糕中的作用    2
1.2.1 低筋粉在戚風蛋糕中的作用    2
1.2.2 糖在戚風蛋糕中的作用    3
1.2.3 雞蛋在戚風蛋糕中的作用    3
1.3 大米    3
1.3.1 秈米    4
1.3.2 粳米    4
1.3.3 糯米    5
1.3.4 秈米、粳米和糯米的比較    5
1.4 米粉在蛋糕中的應用研究    5
1.5 本課題的立題背景、研究內容及意義    6
2 材料與方法    8
2.1 實驗材料    8
2.2 實驗儀器與設備    8
2.3 實驗方法    9
2.3.1 蛋糕焙烤百分比的計算    9
2.3.2 戚風蛋糕的基本配方    9
2.3.3 戚風蛋糕的制作工藝    9 米粉對戚風蛋糕制作及品質的影響:http://www.aftnzs.live/shiping/20190614/34577.html
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