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中国精品科技期刊2020
米粉种类及添加量对蛋糕品质的影响[J]. 食品工业科技, 2013, (02): 153-156. DOI: 10.13386/j.issn1002-0306.2013.02.053
引用本文: 米粉种类及添加量对蛋糕品质的影响[J]. 食品工业科技, 2013, (02): 153-156. DOI: 10.13386/j.issn1002-0306.2013.02.053
Effect of rice types and dosages on cake qualities[J]. Science and Technology of Food Industry, 2013, (02): 153-156. DOI: 10.13386/j.issn1002-0306.2013.02.053
Citation: Effect of rice types and dosages on cake qualities[J]. Science and Technology of Food Industry, 2013, (02): 153-156. DOI: 10.13386/j.issn1002-0306.2013.02.053

米粉种类及添加量对蛋糕品质的影响

Effect of rice types and dosages on cake qualities

  • 摘要: 以籼米、粳米、糯米为原料,用一定比例的米粉替代面粉制作蛋糕。采用感官、质构、比容等指标评价米粉种类及添加量对蛋糕品质的影响,建立米粉物性指标与蛋糕品质指标间的相关性。结果表明,米粉的种类及添加量对蛋糕的感官、质构、比容等均有显著性影响;米粉物性指标与蛋糕品质指标间均有一定相关性,其中蛋糕的口感、弹性分别与米粉添加量呈极显著负相关(-0.910)与极显著相关(0.811);蛋糕比容分别与米粉水分含量、脂肪含量均呈极显著正相关(0.823、0.764);回归分析得蛋糕感官总分的回归方程为:Y感官总分=1.63+0.990X蛋糕口感+1.646X米粉添加量-8.058X米粉水分含量+0.136X蛋糕外观-0.23X蛋糕比容。 

     

    Abstract: Long-shaped rice, polished round-grained rice, sticky rice as raw material, flour was replaced by the rice flour with a certain proportion to make cake. The effect of rice types and dosages on cake qualities were evaluated by sensory evaluation , texture , and specific volume and so on. The correlation between rice flour physical indicators and cake qualities was established. The result showed that effects of rice types and dosages on cake sensory evaluation, texture, and specific volume were of significance. A certain correlation between rice flour physical indicators and cake qualities was observed, a significant negative correlation between cake taste and the adding amount of rice flour ( - 0 . 910 ) , while a significant positive correlation (0.811) between cake springiness and the dosages of rice flour were observed. Correlation analysis indicated that cake specific volume had a significant positive correlation with the rice moisture content (0.823) and fat content (0.764 ) . The regression equation of cake sensory evaluation was :Y sensory evaluation =1.63 +0.990X cake taste + 1.646X rice adding amount -8.058X rice water content +0.136 X cake appearance -0.23 X cake special volume .

     

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