| In this study, three sugar alcohols(maltitol (Mal), xylitol (Xyl), erythritol (Ery)) wereused to substitute for sugar in sponge cake at equal amount, and the influences of them on therheological, thermal and baking properties of cake batter and cake storage characteristics werestudied. The effect of these three sugar alcohols and sucrose (Suc) on the functional propertiesof egg liquid and pasting characteristics of cake flour were also studied to explain thedifference of batter properties and cake quality. Finally,the quality optimization of Xyl andEry sugar-free cake was also studied.Mal, Xyl, Ery and Suc had different effect on the egg liquid functional properties.Compared with Suc, the viscosity of egg liquid added with Mal, Xyl and Ery respectivelyreduced3.42%,1.34%and7.88%. Mal reduced surface tention, while Xyl and Ery increasedit. The foaming properties and emulsion stability of Mal-egg liquid had no significantdifference with the control, except for emulsifying activity. Xyl and Ery increasedemulsifying activity and gel hardness of egg liquid, decreased emulsion stability and proteindenaturation temperature. Ery also increased foaming ability, decreased foaming stability. Thefree sulfhydryl content of egg liquid containing sugar alcohols were lower than those of thecontrol group, when the temperature was below60℃.RVA was used to analyze the influence of the three sugar alcohols and Suc on starchgelatinization characteristics of cake flour. The results showed that Mal had no significanteffect on starch pasting properties compared with sucrose group; Xyl made the cold pasteviscosity and setback value increased3.80%and4.49%, starch gelatinization temperaturereduced4.31%; Ery had the most significant influence on cake flour RVA pastingcharacteristics compared with Suc, could significantly increase the cold paste viscosity,attenuation value and starch setback value by5.75%,5.06%and6.42%, and reduced starchpasting temperature by35.38%The influence of sugar alcohols on egg liquid functional properties and cake flour RVApasting characteristics could cause difference of batter and cake production quality. Cakebatter made from Xyl had smaller specific gravity compared with the control,while Eryproduced adverse effect on it.Rotational rheometer, microphotography, differential scanningcalorimetry (DSC) were respectively used to investigate the rheological, thermal andmicrostructure characteristics of cake batter, Results showed that all the three sugar alcoholsreduced the flow index and bubble number of cake batter. Ery also decreased the consistencyindex. Three kinds sugar alcohols had different effect on starch gelatinization and proteindenaturation temperature, Xyl and Ery significantly reduced it.Research on the change ofbatter microstructure after10min and30min found that the stability of sugar alcohols cakebatter decreased, The difference between Mal and Suc was the least significant, while Erycause the most significant change. Studies on the cake quality found that the quality of Malcake was the most similar to Suc cake,except for color.Xyl made cake hardness increased27.74%, pores number decreased29.72%, these may be caused by the lower egg liquid viscosity. Ery also deteriorated the specific volume, color and textural properties of spongecake. According to the results from sensory evaluation of fresh cake, sponge cake with Mal orXyl was acceptable by consumer, but not for Ery.Based on the study of the change of water content, hardness, aging enthalpy, solublestarch content and sensory evaluation of sponge cake during storage, it was found that Malcake had good water holding capacity and aging resistance. Cake made from Mal could bewell accepted by consumers. The moisture content and soluble starch content of Xylsugar-free sponge cake reduced faster than Suc cake. After preserving for7days, Xyl spongecake could no longer be accepted by consumers.RCL, SE and xanthan gum(XG) were choosed to improve the quality of xylitol anderythritol sugar-free cake by response surface method. The optimal dosage of three factersrespectivety were: RCL520U/kg、SE0.22%、XG0.03%and RCL461.89U/kg、SE0.20%、XG0.14%, under these conditions, the specific volume and hardness of Xyl and Ery cakewere4.21cm3/g、271.14g and4.22cm3/g、274.90g. Sensory evaluation of fresh and storingfor7days cake showed both xylitol and erythritol sugar-free cake could be well accepted byconsumers after quality improvement. |
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