Román Laura, Santos Isabel, Martínez Mario M, Gómez Manuel
Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid 44, 34004 Palencia, Spain.
J Food Sci Technol. 2015 Dec;52(12):8188-95. doi: 10.1007/s13197-015-1909-x. Epub 2015 Jun 13.
The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.
研究了用挤压面粉糊替代三种脂肪水平（1/3、2/3和3/3）以及乳化剂的存在对层状蛋糕面糊特性和最终蛋糕品质的影响。用挤压面粉糊替代油脂改变了面糊密度和微观结构，减少了气泡数量并增大了气泡尺寸，而加入乳化剂有助于面糊中截留空气。添加乳化剂还增加了面糊的弹性模量和粘性模量，而减少油脂则导致面糊结构变差。加入乳化剂可制作出品质优良的蛋糕，将减少油脂的负面影响降至最低，保持蛋糕体积并降低其硬度。此外，添加乳化剂提高了低脂蛋糕的消费者接受度。因此，结果证实了在加入乳化剂时，用挤压面粉糊部分替代油脂（高达2/3）对低脂蛋糕品质具有积极影响。
