Oniris, GPA, BP 82225, 44322 Nantes Cedex 3, France; LUNAM Université Nantes Angers Le Mans, UMR 6144 GEPEA CNRS, 44307 Nantes, France; SFR 4204, Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (IBSM), 44316 Nantes, France.
SFR 4204, Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (IBSM), 44316 Nantes, France; UR1268, Biopolymères, Interactions, Assemblages, INRA, F-44300 Nantes, France.
Carbohydr Polym. 2015 Nov 20;133:533-8. doi: 10.1016/j.carbpol.2015.07.056. Epub 2015 Jul 21.
Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4°C and 20°C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20°C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the β form than at 4°C. Consequently, the staling was delayed when a low storage temperature like 4°C was used, which is recommended to retain high quality cakes during storage.
蛋糕老化是一个尚未完全被理解的复杂问题。淀粉聚合物的回生，与生物聚合物的重结晶有关，是除了水分迁移和脂肪结晶之外，影响蛋糕硬度的最重要因素。在这项研究中，研究了 4°C 和 20°C 的储存温度对淀粉回生和脂肪重结晶的影响。淀粉回生可以通过 X 射线衍射跟踪晶型结构的变化，也可以通过量热法跟踪晶体的熔融。这些技术已被结合起来研究老化过程中发生的不同现象。结果表明，在 20°C 下储存 25 天的蛋糕比在 4°C 下储存的蛋糕表现出更多的淀粉聚合物回生和更强烈的β形式脂肪重结晶。因此，使用 4°C 这样的低温储存可以延迟老化，建议在储存过程中使用低温以保持蛋糕的高质量。
