Godefroidt Thibault, Ooms Nand, Pareyt Bram, Brijs Kristof, Delcour Jan A
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001, Heverlee, Belgium.
Puratos NV, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium.
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1550-1562. doi: 10.1111/1541-4337.12488. Epub 2019 Aug 21.
Foam-type cakes are complex food systems. Their main ingredients are wheat flour, hen eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the vast amount of research outcomes on the contribution of ingredients to the quality of batter-type cake systems, information on the functionality and importance of the ingredients and their constituents in foam-type cake systems is lacking. This review defines foam-type cakes, describes how they are made, summarizes the current knowledge of factors determining their quality, and identifies the current knowledge gaps.
泡沫型蛋糕是复杂的食品体系。它们的主要成分是小麦粉、鸡蛋、糖、膨松剂，在某些情况下还包括油和/或表面活性剂。与关于配料对面糊型蛋糕体系品质贡献的大量研究成果相比，关于配料及其成分在泡沫型蛋糕体系中的功能和重要性的信息却很匮乏。本文综述定义了泡沫型蛋糕，描述了其制作方法，总结了当前关于决定其品质的因素的知识，并确定了当前的知识空白。
