Mokhtari Zohreh, Ziaiifar Aman Mohammad, Alami Mehran, Kashaninejad Mahdi, Aghajanzadeh Sara, Dezyani Adel, Arjeh Edris
Department of Food Process Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
Food Sci Nutr. 2025 Jan 15;13(1):e4759. doi: 10.1002/fsn3.4759. eCollection 2025 Jan.
Steam injection, especially in a superheated state, increases the rate of heat transfer and improves the quality of the baked products. In this research, different baking methods (forced convention, superheated steam, and superheated steam-assisted) at different temperatures (140°C, 160°C, 180°C) were applied to produce a new formulated rice cake containing acorn flour and inulin. The findings revealed that the level of moisture inside the oven directly influences the volume of the cake. The cake prepared with supersaturated steam exhibited the lowest volume (67.86 cm in 25 min, 160°C) and the raw appearance. Whereas, the highest volume (74.87 cm in 25 min, 160°C) is attained when supersaturated steam is used in conjunction with hot air. The browning index constant in superheated steam-assisted (0.027 min) was significantly higher than that in forced convection (0.007 min) and superheated steam (0.006 min) treatments. A delayed superheated steam-assisted method (stream injection after 10 min of baking) improved the crust browning (BI = 120) due to accelerated Maillard reactions and caramelization, while the moist heat can also contribute to a more vibrant and glossy appearance by promoting a smooth, hydrated surface layer. In conclusion, the application of superheated steam and forced convention methods simultaneously during appropriate baking conditions brought better expansion volume, lower hardness and darker crust with suitable moisture content.
蒸汽注入，尤其是在过热状态下，可提高热传递速率并改善烘焙产品的品质。在本研究中，采用不同的烘焙方法（强制对流、过热蒸汽和过热蒸汽辅助）以及不同温度（140°C、160°C、180°C）来制作一种含有橡子粉和菊粉的新型配方米糕。研究结果表明，烤箱内的水分含量直接影响米糕的体积。用过热蒸汽制作的米糕体积最小（在160°C下25分钟内为67.86立方厘米）且外观呈生坯状。然而，当过热蒸汽与热风结合使用时，米糕体积最大（在160°C下25分钟内为74.87立方厘米）。过热蒸汽辅助烘焙（0.027分钟）的褐变指数常数显著高于强制对流（0.007分钟）和过热蒸汽（0.006分钟）处理。一种延迟的过热蒸汽辅助方法（烘焙10分钟后注入蒸汽）由于美拉德反应和焦糖化反应加速，改善了外皮褐变（褐变指数=120），同时湿热还可通过促进形成光滑、水润的表层，使外观更有光泽且充满活力。总之，在适当的烘焙条件下同时应用过热蒸汽和强制对流方法，可使米糕获得更好的膨胀体积、更低的硬度、颜色更深且水分含量适宜的外皮。
