Studies On Rice-based Fat Replacer Hydrolyzed By Enzyme And The Application In Baking Area

Fat content in food receives increasing attention from people. Excessive consumption of fat may lead to many health problems, which led to appearance of fat replacers. Carbohydrate-based fat replacers research first began in late 20BC. Research in this area in China is in its infancy.The reason why this kind of material could instead of fat is that they could hold water and have network structure, such as the wetness feeling in baking food. We hydrolyze rice flour with enzyme, added emulsifier and hydrocolloid to improve the fat replacer, and the fat replacer was finally applied to pound cake.Firstly, we studied several rheological properties, gel strength, water holding capacity and size distribution of different DE value samples. DE3 sample is chosen as primary fat replacers. The producing parameters are as follows: the rate of rice flour and water is 15:85, pH 6.0 ,enzymatic activity is 5 U/g substance , reaction temperature is 95℃, reaction time is 30min.Secondly, we did further research on the gel characteristic of DE3 sample, the relationship between concentration, pH value, keeping time and gel strength was studied, Some emulsifier could reduce gel-forming time but increase the gel strength, some hydrocolloid could increase the water holding capacity, the texture profile analysis (TPA) shows that the mixing fat replacer formed smooth and soft gel, its good rheological properties, gel characteristic and size distribution showed that it is suit to replace fat. The recipe of fat replacer is: the rate of DE3 sample and water is 1:3,add 0.5%(weight of the DE3 sample) SE and xanthan.The mixing fat replacer was used in low-fat pound cake, the research shows the mixing fat replacer can succeed in replacing 40% margarine, low-fat pound cake was acceptable through sensory evaluation.