Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
J Sci Food Agric. 2010 Oct;90(13):2208-13. doi: 10.1002/jsfa.4072.
With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer.
Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss.
When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control.
随着消费者对肥胖问题的认识不断提高，食品行业受到市场驱动，有动力开发具有可接受口感和质地的低脂或无脂食品。因此，荞麦粉经过蒸汽喷射蒸煮，评估其在蛋糕制作中的性能，作为脂肪替代品。
蒸汽喷射蒸煮导致荞麦粉的结构解体和淀粉糊化，从而提高了其水合性质。在糊化测量中，蒸汽喷射蒸煮的荞麦粉表现出高的初始粘度，而没有观察到峰值粘度。此外，蒸汽喷射蒸煮的荞麦粉悬浮液表现出剪切稀化行为，这可以通过幂律模型很好地描述。当蛋糕中的起酥油用蒸汽喷射蒸煮的荞麦凝胶代替时，蛋糕面糊的比重显著增加，从而影响烘焙后的蛋糕体积。然而，用蒸汽喷射蒸煮的荞麦代替起酥油至 20%（重量），似乎可以有效地生产出与对照品一样柔软且不会损失体积的蛋糕。
当荞麦粉通过蒸汽喷射蒸煮进行热机械改性时，它可以成功地添加到蛋糕配方中，取代高达 20%（重量）的起酥油，生产出具有可比体积和质地的低脂蛋糕。
