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摘要：本文分别以籼米粉、粳米粉和糯米粉替代传统戚风蛋糕中的低筋面粉制作米粉戚风蛋糕。结果表明，当籼米粉、粳米粉和糯米粉分别替代低筋面粉的60%、40%、20%时，与传统低筋面粉蛋糕的品质无明显差异。随着米粉添加量的增加，蛋糕的内部结构由传统戚风的细腻变得粗糙，气孔直径变大，但米粉蛋糕独特的米香风和松软度是传统蛋糕不能比拟的。尤以糯米戚风的粘糯口感最为突出、最受欢迎，但组织稳定性不及粳米戚风和籼米戚风，易出现轻微塌陷。蛋、糖用量对粳米戚风的品质影响表明，鸡蛋用量以269%较为适宜，蛋黄糊中的蔗糖使用量以30%~37.5%较为合适，蛋糕中的蔗糖总用量为80%~87.5%。对戚风蛋糕进行保藏实验，低筋粉戚风蛋糕的老化较为严重，体积回缩较大，硬度由209.71g升高至326.94g；米粉的使用有效改善了传统戚风的老化，粳米蛋糕的硬度仅由143.71g上升至163.90g；而糯米戚风在保藏期间反而变得更加柔软，硬度从133.08g降低至105.51g。36230
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毕业论文关键词：戚风蛋糕；籼米；粳米；糯米；碎米再利用；替代比例
Effects of Rice on the Preparation and Physical Characteristics of Chiffon Cake
Abstract: Indica rice flour, japonica rice flour and glutinous rice flour were used to replace low gluten wheat flour respectively to make chiffon cake. Results showed that no obvious differences were found between rice cake and traditional cake when 60%, 40%, 20% of wheat flour was substituted by indica rice flour, japonica rice flour and glutinous rice flour respectively. With the increase of the amount of rice flour, the internal structure of the cake became rough. However, rice cake had its unique rice aroma and soft texture that traditional cake didn't have. Especially the sticky glutinous rice chiffon cake was appreciated by most customers for its prominent mouthfeel. But slight collapse usually occurred on the surface of glutinous rice chiffon cake, and its texture stability was the lowest of these three rice cakes. The effect of egg, sugar on the quality of japonica rice cake was studied, and the results showed that egg amount of 269%, sucrose usage by 30%~37.5% of egg yolk paste was relatively appropriate. Chiffon cakes were preserved at room temperature for 5days, and the results showed that low gluten wheat flour chiffon cake aged seriously with obvious volume shrinkage on the fifth day, its hardness increased from 209.71g to 326.94g. The aging speed of rice chiffon cake was significantly lower. The hardness of japonica rice cake increased only from 143.71g to 163.90g. Glutinous rice chiffon even became softer after five days preservation, its hardness reduced from 133.08 g to 105.51g instead.
Key Words: chiffon cake；rice flour；indica rice flour；japonica rice flour；glutinous rice flour；reuse of broken rice；substitution of
目 录
1 引言 1
1.1 戚风蛋糕 1
1.2 原辅料在戚风蛋糕中的作用 2
1.2.1 低筋粉在戚风蛋糕中的作用 2
1.2.2 糖在戚风蛋糕中的作用 3
1.2.3 鸡蛋在戚风蛋糕中的作用 3
1.3 大米 3
1.3.1 籼米 4
1.3.2 粳米 4
1.3.3 糯米 5
1.3.4 籼米、粳米和糯米的比较 5
1.4 米粉在蛋糕中的应用研究 5
1.5 本课题的立题背景、研究内容及意义 6
2 材料与方法 8
2.1 实验材料 8
2.2 实验仪器与设备 8
2.3 实验方法 9
2.3.1 蛋糕焙烤百分比的计算 9
2.3.2 戚风蛋糕的基本配方 9
2.3.3 戚风蛋糕的制作工艺 9