复配乳化油膏对海绵蛋糕品质的影响
Effect of Compound Emulsified Ointment on the Quality of Sponge Cake
罗凯文1
作者信息
- 1. 广东凯闻生物科技有限公司,广东 梅州 514500
- 折叠
摘要
以不加乳化剂和添加SP蛋糕油的海绵蛋糕为对照,分析复配乳化油膏对海绵蛋糕感官评分和打发速度的影响.结果表明,添加复配乳化油膏的面糊在更短的打发时间内比重值可达 0.40,打发速度表现为复配乳化油膏＞SP蛋糕油＞空白组;从比容来看,添加复配乳化油膏的蓬松度大于SP蛋糕油和空白组;添加复配乳化油膏的蛋糕表面光滑平整,切面组织均匀无大气孔,松软湿润、化口性好.
Abstract
The effect of compound emulsified ointment on the sensory score and whipping speed of sponge cake was analyzed by taking sponge cake without emulsifier and SP cake oil as a control.The results showed that the specific gravity of the batter with compound emulsified paste could reach 0.40 in a shorter beating time,and the beating speed was as follows:the blank group＞SP cake oil＞compound emulsified ointment;from the specific volume point of view,the fluffiness of the compound emulsified ointment was greater than that of the SP cake oil and blank group;the surface of the cake with compound emulsified ointment is smooth and flat,the cutting surface is uniform and has no large pores,soft and moist,and has good mouthfeel.
关键词
复配乳化油膏/海绵蛋糕/品质Key words
compound emulsified ointment/sponge cake/quality引用本文复制引用
出版年
2024
NETL
NSTL
万方数据