Seyhun Nadide, Sumnu Gülüm, Sahin Serpil
Department of Food Engineering, Middle East Technical University, TR-06531 Ankara, Turkey.
Nahrung. 2003 Aug;47(4):248-51. doi: 10.1002/food.200390058.
The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier or gum addition and baked in an conventional oven at 175 degrees C for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 1.5 min at 100% power. Variation of staling parameters during storage of cakes followed zero-order kinetics. Use of emulsifiers and gums helped to retard staling of microwave-baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage. DATEM and Purawave were the most effective emulsifier types. Using gums in combination with emulsifiers gave better moisture retention and softer cakes than using gums alone.
研究了不同类型的乳化剂、胶类物质和脂肪含量对微波烘焙蛋糕老化延缓的影响。首先，将三种不同脂肪含量（50%、25%和0%）的不同类型乳化剂（双乙酰酒石酸单双甘油酯、Lecigran和Purawave）添加到蛋糕配方中，以延缓微波烘焙蛋糕的老化。然后，将三种胶类物质（瓜尔胶、黄原胶和甲基纤维素）添加到所选的最佳配方中。作为对照，使用未添加任何乳化剂或胶类物质、在传统烤箱中于175摄氏度烘烤25分钟的蛋糕。蛋糕的失重、硬度、可溶性淀粉和直链淀粉含量用作老化标准的指标。蛋糕在微波炉中以100%功率烘烤1.5分钟。蛋糕储存期间老化参数的变化遵循零级动力学。使用乳化剂和胶类物质有助于延缓微波烘焙蛋糕的老化。发现脂肪含量是影响蛋糕储存期间硬度和失重变化的一个重要因素。双乙酰酒石酸单双甘油酯和Purawave是最有效的乳化剂类型。与单独使用胶类物质相比，将胶类物质与乳化剂结合使用能更好地保持水分，使蛋糕更柔软。
