Grupo de Microestructura y Química de Alimentos, Dept de Tecnología de Alimentos, Univ Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain.
J Food Sci. 2012 Feb;77(2):C189-97. doi: 10.1111/j.1750-3841.2011.02546.x. Epub 2012 Jan 17.
The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application: In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006).
研究了菊糖替代不同水平的脂肪（0%、35%、50%、70%和 100%）对海绵蛋糕微观结构和理化性质的影响。用菊糖替代油脂会显著降低面糊的黏度，用光学显微镜观察到不均匀的气泡大小分布。使用共聚焦激光扫描显微镜可以观察到脂肪位于气泡的界面处，从而在烘焙过程中能够形成最佳的蛋糕屑结构。蛋糕屑的冷冻扫描电镜显微照片显示，油包裹淀粉颗粒形成连续的基质；随着脂肪替代水平的增加，淀粉颗粒呈现出分离的结构。脂肪替代率高达 70%的蛋糕具有较高的面包屑空气细胞值，质地更柔软，经 51 名未经训练的感官小组评定为可接受。因此，成功地对标准海绵蛋糕配方进行了改良，得到了一种具有额外健康益处且被消费者接受的新产品。实际应用：在这项研究中，用菊糖替代蛋糕中的脂肪，菊糖主要从菊苣根中获得。可以实现脂肪含量降低至 70%的海绵蛋糕配方。根据美国 FDA（2009 年）和欧盟法规（欧盟 2006 年），这些高质量的产品可以被贴上“低脂肪”的标签。
