| Bakery products are one of the most popular foods in the world,with sponge cake as their main form.Traditional sponge cakes have low nutritional value and can no longer meet people's nutritional requirements for food,and the high fat and high sucrose content of cakes are not suitable for diabetics.This article combines Hebei Province with high-quality miscellaneous cereal resources millet,rye,and nut almonds to partially replace low-gluten wheat flour to make sponge cakes,which provide sponge cakes with a variety of high-quality proteins,starch,dietary fiber,vitamins,and unsaturated fatty acids;The sucrose content brought high calories,so erythritol,xylitol,maltitol,and sorbitol were used to completely replace sucrose,and the effects on sponge cake were studied separately to select a more suitable sucrose substitute.The glycemic index(GI)of multigrain sponge cake was measured.The specific research is as follows:(1)RVA characteristics of millet flour addition to low gluten wheat flour showed that the peak viscosity increased with the increase of the substitution amount of rice flour.When the substitution amount of rice flour reached 50% and 100%,the peak viscosity increased by 19.83 %(p<0.05)and 37.79 %(p<0.05)compared with 0 %.The overall trend of the trough viscosity was first to increase and then to decrease,and reached the maximum value when the substitution quantity was 50%,which increased by 15.1% compared with 0%.The addition of millet flour significantly increased the gelatinization temperature and the peak time decreased with the increase of the amount of rice flour.(2)The addition of millet flour significantly affects the chroma and color difference of the sponge cake,increases the yellowness of the cake,makes the sponge cake appear golden in color,and increases the sensory quality.Based on comprehensive texture characteristics and sensory evaluation,when the replacement amount of millet flour is 50%,the product quality and taste are optimal.Therefore,the mixed flour of50% millet flour and 50% low-gluten wheat flour is used as the basic flour for the development of the next multi-grain sponge cake recipe.(3)the effects of sorbitol,agitlitol,xylitol,maltitol and sucrose on the specific gravity,batter specific gravity,texture characteristics and sensory evaluation were compared.The results showed that there was no significant difference between the foaming proportion of the egg liquid introduced with erythritol,xylitol,maltitol and sorbitol and that of the sucrose control group.The batter specific gravity of introducing agitlitol and maltitol was significantly higher than that of the control group(p< 0.05),increasing by 16.57 and 15.43 %,respectively,while the batter specific gravity of xylitol and sorbitol was significantly lower than that of the control group(p< 0.05),decreasing by 4.60 and 5.14 %,respectively.Based on the influence of four sugar alcohols on texture characteristics and sensory evaluation,the sponge cake quality scores from high to low were xylitol,sorbitol,sucrose,maltitol and erythritol,respectively.Therefore,it is more appropriate to use xylitol as a substitute for sucrose.(4)The final formula was determined by three-factor and three-level orthogonal test of egg liquid,almond powder and rye powder.The addition amount of almond powder was 35%,the addition amount of egg was 200 g and the addition amount of rye powder was 10%.Suitable for coarse grain sponge cake baking for medium-low temperature baking,the optimum temperature is 140 ?.Compared with the traditional sponge cake,the multigrain sponge cake has more multigrain addition.The taste is slightly worse than the traditional sponge cake,but the hardness,elasticity,aroma and color are obviously improved.(5)the eGI value was determined by in vitro digestion experiment,and the eGI values of the control cake and the multigrain sponge cake were 67.7 and 52.7,respectively.According to the national standard "method for the determination of food glycemic index",the GI value was 30.6±9.60,and the GI?55 was low GI food. |
PDF Full Text Request