Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake

被引：13

作者：

Fu, Yuanyuan ^{[1
]}

Zhao, Renyong ^{[1
]}

Zhang, Lu ^{[1
,2
]}

Bi, Yanlan ^{[1
]}

Zhang, Hong ^{[3
]}

Chen, Cuihong ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Technol, Lianhua St, Zhengzhou, Henan, Peoples R China

[2] Univ Hong Kong, Sch Biol Sci, Pok Fu Lam Rd, Hong Kong, Hong Kong, Peoples R China

[3] Wilmar Shanghai Biotechnol Res & Dev Ctr Co Ltd, Pudong Ind Pk, Shanghai, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 249卷

基金：

中国国家自然科学基金;

关键词：

Monoacylglycerol; Monoglyceride; Emulsifier; Layer cake; Shortening; Crystallization; OIL-BASED BLEND; PALM OIL; ISOTHERMAL CRYSTALLIZATION; WHEAT-FLOUR; MONOGLYCERIDES; FAT; BEHAVIOR; SYSTEMS; STARCH; COMPONENTS;

D O I：

10.1016/j.foodchem.2017.12.051

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of the structure and composition of acylglycerol emulsifiers on the functionality of a palm-based shortening and quality of layer cake was investigated. The emulsifiers evaluated were distilled monoacylglycerol (DMG) and four acylglycerols (40% monoacylglycerol content) of octanoic acid (8: 0), palmitic acid (16: 0), stearic acid (18: 0), and linoleic acid (18: 2), designated as GMOct40, GMP40, GMS40, and GML40, respectively. The addition of GMP40 and GMS40 led to shortening with a higher solid fat content, finer crystals, and higher proportion of beta' form. These changes enhanced shortening's function in aiding air incorporation and retention in cake batter, which improved the cake's volume and crumb structure. However, the high monoacylglycerol content in DMG did not improve the properties of shortening and cake as compared to GMP40. In contrast, GML40 and GMOct40 had adverse effects on the functionality of shortening, which generated cakes with inferior crumb structure.

引用

页码：213 / 221

页数：9

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