Study On The Application Of Sugar Alcohols In Sponge Cake

Bakery food is one of the world's largest consumption food,which is chosen as the staple food in most western countries.In most of the urban families in China,bakery food has become the protagonist of breakfast.Cake is one of the important varieties of baked goods.Sucrose is usually used as a sweetener,which also contributes a good flavor and taste to cake.However,sucrose is high-energy carbohydrate.Excessive intake of sucrose can cause obesity,overweight and other health problems,thereby increasing the risk of metabolic syndrome,cardiovascular disease,diabetes and other diseases.With the changing of people's consumption concept,the consumer demand for low-heat food is increasing.The development of low-calorie sweeteners,that can replace sucrose in cake production without affecting the sensory quality of the product,has practical significance and application potential.The author tried to use sugar alcohol as the main component to explore its feasibility of replacing sucrose in cake production.The main research is as follows:First,a method for the detection of erythritol,xylitol,sorbitol,maltitol,mannitol was established.High performance liquid phase with evaporative light scattering detector was used for determination.The column was hydrophilic interaction column skgel Amide 80(2.0 mm×150 mm,3 ?m).The column temperature was 33°C.The mobile phase consisted of acetonitrile-water was run in gradient mode,with the flow rate of 0.2 mL/min.The mobile phase gradient was that 0~10 min,the percentage of acetonitrile in the mobile phase ranged from 90% to 38%;10~20 min,the percentage of acetonitrile was maintained 38%,20~21 min,the acetonitrile percentage ranged from 38% to 90%;21~36 min,the acetonitrile percentage remained 90%.The injection volume was 20 ?L and the solvent system was acetonitrile-water(75:25,v/v).The drift tube temperature was 50°C and the carrier gas flow rate was 2.5 L/ min.The method validation showed that the linearity was good,and the sensitivity and precision were high,and this method was suitable for the quantitative analysis of five kinds of sugar alcohols.Second,the thermal stability of erythritol,xylitol,sorbitol,maltitol,mannitol pure and in the sponge cake was measured.The results showed that the thermal stability of the five kinds of sugar alcohols decreased as the heating temperature and the heating time increasing.The thermal stability of sugar alcohols was: mannitol>xylitol>erythritol>sorbitol>maltitol.In the sponge cake system,the preservation rate of erythritol,xylitol,sorbitol,maltitol and mannitol at 180°C for heating 20 min was 97.59%,98.26%,94.10%,93.49% and 98.58%,respectively.Third,the gelatinization characteristics of low gluten flour,the stability of batter,the rheological properties of batter and the microstructure of batter were studied when five kinds of sugar alcohols completely replaced sucrose.The low gluten flour gelatinization properties showed that the gelatinization temperature of low gluten flour containing erythritol,xylitol,sorbitol,maltitol,mannitol was respectively 1.15%,0.03%,0.05%,1.14% and 13.82% lower than that of the sucrose control group.The attenuation value of low gluten flour containing erythritol,xylitol,sorbitol,maltitol,mannitol was respectively 1.48%,0.06%,0.07%,0.05% and 6.67% higher than that of the sucrose control group.The setback values of low gluten flour with Xyl and Mal were 0.06% and 0.05% lower than those of sucrose control group,respectively.The recoveries of low gluten powder with Ery,Xyl,Sor,Mal and Man were 13.41%,17.52%,15.70%,8.73% and 14.69% lower than those of sucrose control group,respectively.The emulsification stability of the batter showed that the stability of batter with xylitol,erythritol and mannitol was not significantly different from that of the sucrose control group.The stability of sorbitol and maltitol was better than that of the sucrose control group.The rheological properties of the batter showed that the viscosity of the batter containing xylitol and maltitol was not significantly different from that of the sucrose control group.The viscosity of the batter containing erythritol and sorbitol were 16.46% and 7.26% lower than that of the sucrose control group,respectively.The viscosity of batter containing mannitol was 259.91% higher than that of the sucrose control group.As the increase of the temperature,the viscoelasticity of the batter decreased firstly and then increased.There was no significant difference in the viscoelasticity of the sugar alcohol-containing batter comparing to the sucrose control group,but mannitol-containing batter viscoelasticity was significantly higher than that of the sucrose control group above 80°C.The microstructure of the batter showed that the number and the total area of bubbles in the mannitol-containing batter were significantly smaller than those in the sucrose control group,and the number and the total area of bubbles with erythritol were smaller than that in the sucrose control group.The number and the total area of bubbles in the batter containing xylitol,sorbitol and maltitol were not significantly different from those of the sucrose control group.To sum up,xylitol,sorbitol,maltitol were more suitable as a substitute for sucrose.Fourthly,studied the effects of sugar alcohols on cake color,texture and sensory evaluation.It was found that when Xyl,Sor and Mal were used as substitutes for sucrose,the quality of cake was better.At the same time,the energy change of cake was studied after sucrose was replaced by sugar alcohos.The results showed that the relative energy of cake containing Ery decreased by 95.00%.The relative energy of cake containing the other four sugar alcohols decreased by 38.34%.From the perspective of cake energy,Ery can be preferred as a substitute for sucrose.Finally,from the thermal stability,batter characteristics,cake quality,cake energy four aspects of comprehensive consideration,selected Ery,Sor,Xyl for complex,optimize cake quality.Using seven different mass ratios,ie Ery: Sor: Xyl = 1: 2: 3,1: 3: 2,2: 1: 3,2: 3: 1,1: 1: 1,3: 1: 2,3: 2: 1.The quality of the sponge cake was evaluated from the color,texture and sensory aspects.And the color and flavor of the cake were improved by adding type polydextrose with different mass fraction of 5%,10%,15%,20%,25% and 30%.It was found that sucrose could be completely replaced when the mass ratio of Ery,Sor and Xyl was 1: 2: 3,and the addition amount of type III polydextrose was 10%.In this case,the relative energy of per 100 g reduced by 48.12% and the cost was increased by 23.29%.