添加乳化剂的海绵蛋糕老化

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-18 DOI:10.1556/446.2020.20012

M. Marudova, S. Stankov, M. Baeva

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引用次数: 2

摘要

研究了三种乳化剂(聚甘油单硬脂酸酯- E475、蔗糖硬脂酸酯- E473和改性棕榈酸菊糖酯- HP-25)对海绵蛋糕贮藏过程中淀粉降解的影响。采用差示扫描量热法(DSC)测定了贮藏过程中淀粉降解的变化。乳化剂的加入降低了反应温度和吸热转变焓。添加1% HP-25的SC在整个贮藏期内的焓值最低。差热分析(DTA)和热重分析(TGA)结果表明，在保存第6天，添加E475和HP-25的SC碎屑中强结合水的含量显著高于对照样品(1.43倍)。结果表明，乳化剂具有延缓淀粉降解的作用，可以延长淀粉的保质期。

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Staling of sponge cakes with added emulsifiers

The effect of three types of emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate ester – E473 and modified inulin palmitate ester – HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. The method of differential scanning calorimetry (DSC) was applied to determine the changes in the starch retrogradation during the staling process. The retrogradation temperature and the enthalpy of the endothermic transition decreased when emulsifiers were added. The lowest values of the enthalpy for the whole storage period were found for SC with 1% HP-25. The methods of differential thermal analysis (DTA) and thermogravimetry analysis (TGA) showed significantly bigger (1.43 times) amount of strongly bound water in the crumb of the SC with E475 and HP-25 in comparison to the control sample on the sixth day of storage. Based on our results, emulsifiers possessed retarding effect on the starch retrogradation and extend the shelf-life of the SC.

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来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.