聚甘油脂肪酸酯在重油蛋糕中的应用研究

In order to investigate the effect of different polyglycerol fatty acid esters (PGFEs) on the pound cake with vegetable oil in one-step, the density, rheological properties, bubble characteristics of cake batters containing different PGFEs and cake loss ratio, volume, quality and structure were compared. The results showed that the cake batter density was reduced by different PGFEs, the density of cake batter containing triglycerol ester was less than the batter containing diglycerine ester with the same fatty acids, the batter density of cake containing 3-PA was 0.81. And the protein denaturation temperatures in the cake batters were reduced as the batters were added to different PGFEs. Compared with the control batter and batters containing other PGFEs, the viscosity of pound cake batters containing polyglycerol palmitate or polyglycerol stearate was higher than others\', more stable bubbles in cake batters, and higher degree of gas expansion in batter as the temperature increases. And at the same conditions, compared with the control cake and other cakes containing different PGFEs, the bubbles of cake batter containing polyglycerol palmitate were smaller, more uniform, and more integrated. And the baking loss ratio of cake containing 3-PM was 6.46%, the water vapor expansion in the cake batter in baking process increased the cake volume, and the final cake volume was 3.65cm3/g, which increased 83.4% than the control cake volume, and the cake quality was the best.