Food Polymer Science Consultancy, Morris Plains, New Jersey, USA.
Department of Food Science and Nutrition, Pusan National University, Busan, South Korea.
Crit Rev Food Sci Nutr. 2021;61(2):283-311. doi: 10.1080/10408398.2020.1729694. Epub 2020 Feb 23.
This review paper describes our exploratory experimental studies on the functionality of sucrose and other sugars in cake-baking, and effects on cake quality. We have used the American Association of Cereal Chemists Method 10-90.01 as a base cake-baking method, and have applied Differential Scanning Calorimetry, Rapid Visco-Analyzer, and time-lapse photography analyses in experimental design studies of the effects of the following ingredient and formulation variables on cake quality (e.g. texture, color, moisture content) and other finished-product properties (e.g. shape, dimensions): (a) cake formula levels of sucrose and water, in terms of %Sucrose and Total Solvent; (b) concentration of sucrose or other sugars (e.g. xylose, ribose, fructose, glucose, maltose, polydextrose) vs. wheat flour starch gelatinization temperature and starch pasting during baking and gluten development during mixing; (c) unchlorinated flour vs. chlorinated flours (of varying pH); (d) cake formula %Sucrose and TS vs. cake color, shape, and dimensions; (e) cakes formulated with sucrose or other sugars (i.e. xylose, fructose, glucose), and variable %S and TS, and unchlorinated or chlorinated flour (pH 4.6), vs. cake color, shape, and dimensions.
这篇综述论文描述了我们在蛋糕烘焙中蔗糖和其他糖的功能以及对蛋糕质量的影响的探索性实验研究。我们使用美国谷物化学家协会方法 10-90.01 作为基础的蛋糕烘焙方法，并在实验设计研究中应用差示扫描量热法、快速黏度分析仪和延时摄影分析，研究以下成分和配方变量对蛋糕质量（如质地、颜色、水分含量）和其他成品特性（如形状、尺寸）的影响：（a）蔗糖和水的蛋糕配方水平，以％蔗糖和总溶剂表示；（b）蔗糖或其他糖（如木糖、核糖、果糖、葡萄糖、麦芽糖、聚葡萄糖）的浓度与小麦粉淀粉糊化温度和烘焙过程中的淀粉糊化以及混合过程中的面筋发展的关系；（c）未氯化面粉与氯化面粉（pH 值不同）的关系；（d）蛋糕配方中的％蔗糖和 TS 与蛋糕颜色、形状和尺寸的关系；（e）用蔗糖或其他糖（如木糖、果糖、葡萄糖）以及不同的％S 和 TS 以及未氯化或氯化面粉（pH 值为 4.6）配制的蛋糕与蛋糕颜色、形状和尺寸的关系。
