記錄
3959
編號
狀態 NC090FJU00255011
助教
查核
索書
號
學校
輔仁大學
名稱
系所
食品營養學系
名稱
舊系
所名
稱
學號 489446013
研究
朱碧貞
生(中)
研究
chu pi jen
生(英)
論文
名稱 添加物對低糖戚風蛋糕品質之影響
(中)
論文
名稱 Effects of additives on the quality of low-sugar chiffon cakes
(英)
其他
題名
指導
教授 黃瑞美
(中)
指導
教授
(英)
校內
全文 不公開
開放
日期
校外
不公開
全文
開放
日期
全文
不開
放理
由
電子
全文 同意
送交
國圖.
國圖
全文 2002.07.10
開放
日期.
檔案
電子全文
說明
電子
01
全文
學位
碩士
類別
畢業
學年 90
度
出版
年
語文
中文
別
關鍵
低糖 阿斯巴甜 蛋糕 糖醇
字(中)
關鍵
low-sugar aspartame cake sugar alcohol
字(英)
摘 要 本研究為探討添加物對低糖戚風蛋糕品質之影響，以開發高品質
之低糖戚風蛋糕。低糖戚風蛋糕之外觀、顏色、質地與風味均與傳統戚
風蛋糕相似，但體積略減、口感稍乾、表皮帶苦味、水活性較高且易老
摘要 化。為改善品質，本研究乃從添加物調整低糖戚風蛋糕配方，降低蛋糕
水活性，提高阿斯巴甜存留量與延緩老化四方面著手。即先以填充劑
(中)
polydextrose 與麥芽糊精（maltodextrin），及山梨醇（sorbitol）與丁四醇
（erythitol）二種糖醇取代 67%之蔗糖量，以降低蛋糕苦味與水活性；亦
添加食用膠如三仙膠（xanthan gum）、刺槐豆膠（loust bean gum）、關
華豆膠（guar gum）與羧甲基纖維素（carboxymethylcelluose），以增加麵
糊黏度來提高保氣性；並以乳化劑（emulsifier）如單酸甘油酯
（monoglycerides）與蔗糖酯（sucrose ester），來延緩蛋糕老化速度；另
採葡萄糖酸內酯（glucono-delta lactone, GDL）、檸檬汁與磷酸鹽（acid
sodium metaphosphate）三種酸化劑，將 pH 值降低至趨近阿斯巴甜之最適
pH3-5；亦或減少蛋糕麵糊量，以縮短烤焙時間來降低阿斯巴甜受熱破
壞。實驗係以完全隨機試驗設計，探討蛋糕品質及貯存變化，並測定麵
糊與蛋糕理化特性、阿斯巴甜存量及貯存硬度變化。 結果顯示，糖醇可
降低低糖戚風蛋糕之水活性，且以小分子之丁四醇效果較佳；以山梨醇
所製者，還可因烤焙時麵糊氣泡擴展幅度較大而增加蛋糕體積；唯麵糊
黏度較低，氣泡易上浮形成氣袋。此可由山梨醇與 polydextrose 等量混合
製作，即可獲得改善；蛋糕品質亦佳，並可降低 14%的熱量。 麥芽糊
精、食用膠與單酸甘油酯皆可提高麵糊黏度。以麥芽糊精調製之麵糊，
其氣泡外膜易破，致蛋糕體積較小。至於添加三仙膠、刺槐豆膠或關華
豆膠，均可增大蛋糕體積；且添加刺槐豆膠者，蛋糕甜味與風味之喜好
度較高。添加乳化劑蔗糖酯可延緩蛋糕老化，單酸甘油酯則可增加蛋糕
體積，且使質地鬆軟細緻。 添加酸化劑可將蛋糕 pH 值由 6.5 降為 4.66.0，亦或縮短蛋糕烤焙時間，此二者均可增加阿斯巴甜之安定性，致烤
焙後其之回收率會由 22%分別升高至 50-73%與 37%。但隨貯存溫度與時
間增加，阿斯巴甜之存留量會逐漸下降；其中含酸化劑者，阿斯巴甜降
解較慢，且以添加磷酸鹽者，效果最佳。至於縮短烤焙時間，並無法提
高阿斯巴甜之貯存安定性。 由添加物對低糖戚風蛋糕之探討所得低糖較
適修飾配方，即 polydextrose 與山梨醇等量混合，另配合阿斯巴甜取代
67%蔗糖，並添加 2.5%刺槐豆膠與 0.5%單酸甘油酯。以此製作蛋糕體積
較大，水活性較低且老化較慢；消費者之接受度與購買意願皆較高。此
外，如減少體積製成小蛋糕，亦可提高接受度。因此，填充劑、糖醇、
食用膠與乳化劑等添加物，皆可改進低糖戚風蛋糕之品質。
Abstract The study was an investigation of the effect of additives on the quality of
low-sugar chiffon cakes so as to develop the high quality of low-sugar chiffon
cakes. The appearance, color, texture and flavor of low-sugar chiffon cake were
similar with all other sugar chiffon cake, but the problems of low-sugar chiffon
cake were with smaller volume, dry mouth feeling, bitter aftertaste, high water
activity and staling. In order to improve the quality of low-sugar chiffon cakes,
this research aims to improve the quality of low-sugar chiffon cakes by four
摘要
additives: adjusting the cake formula, decreasing cake water activity, increasing
aspartame recovery percentage and delaying cake staling are four parts. The low(英) sugar chiffon cake was made by bulking agents such as polydextrose and
maltodextrin. Sorbitol and erythitol, sugar alcohols, replace 67% sugar for
reducing cake bitter flavor and water activity. Adding xanthan gum, guar gum,
loust bean gum or carboxymethylcelluose increase batter viscosity and cake
retention of air bubbles. Adding emulifiers, such as monoglycerides or sucrose
ester, delay cake staling. Adding acidulants, such as glucono-delta lactone, lemon
juice or acid sodium metaphosphate, reduce cake pH value nearly aspartame
optimum pH 3-5. Decreasing batter weight function to shorten baking time and to
avoid heating and degrading aspartame. The study was completely random design
to investigate the quality and change of chiffon cake, cake and batter
physiochemical characteristics, aspartame recovery and the change of hardness
during storage. Results showed that sugar alcohols decrease water activity in lowsugar chiffon cake, especially the erythitol with smaller molecule weight, which
cause lower water activity than others. Chiffon cake with sorbitol increased cake
volume for expanding batter bubbles during baking. However, the batter with low
viscosity cause to air bubbles rising to the surface of chiffon cake. Nevertheless,
Chiffon cake with polydextrose and sorbitol are with no air pockets, better quality
greater and less calories (reducing 14%). The maltodextrin, gums and
monoglycerides increased the viscosity of batter. But low-sugar chiffon cake made
by maltodextrin decrease cake volume because membranes around air cells were
readily broken. Xanthan gum, locust bean gum and guar gum could increase cake
volume. The cake with locust bean gum is sweet and more popular. Sucrose ester
could delay cake staling and monoglycerides could increase cake volume and
improve the texture. The acidulants decreased cake pH value from 6.5 to 4.6-6.0
or shortened baking time that both improved the aspartame stability. After baking,
the aspartame recovery （%） increased from 22% to 50-72% and 37%. The
content of aspartame in low-sugar cakes decreased with the increase of the storage
time and temperament. Chiffon cake with acidulants degraded aspartame slowly,
and the cake with acid sodium metaphosphate was the slowest. Shortening baking
time didn’t improve the aspartame storage stability. The research of additives in
the quality of low-sugar cake indicates modified optimum
formulation─polydextrose and sorbitol in the same amount, 67% sugar replaced
by aspartame, 2.5% loust bean gum and 0.5% monoglycerides. With this
formulation, cake volume increased, whereas water activity and staling of the cake
decreased. Therefore, the addition of sugar alcohols, gums and emulsifiers
improved the quality of low-sugar chiffon cake.
目 錄 頁次 第一章、緒言 1 第二章、文獻回顧 3 一、代糖蛋糕之品質與
貯存變化 3 1.比重與比體積 3 2.顏色 4 3.水分與水活性 4 4.pH 值 5 5.物性
與貯存變化 5 6.官能特性與貯存變化 6 二、影響代糖烘焙產品品質之因
素 10 （一）烘焙材料 10 1.糖 10 2.人工甜味劑 11 1)蛋糕上之應用 14 2)小
西餅上之應用 15 3.糖醇類 15 1)蛋糕上之應用 18 2)小西餅上之應用 20 4.
填充劑 20 1)polydextrose 20 2)麥芽糊精 22 5.乳化劑 23 6.食用膠 24 1）植
論文 物膠類 24 2）微生物分泌膠類 24 3）化學修飾膠類 25 （二）蛋糕麵糊理
化特性與烤焙條件 25 1.麵糊比重 25 2.麵糊黏度 26 3.氣泡大小 28 4.澱粉
糊化與蛋白質變性溫度 30 5.阿斯巴甜的安定性 34 1）麵糊水分 34 2）麵
目次
糊 pH 值 34 3）烤焙溫度與時間 35 （三）蛋糕貯存條件 35 1.阿斯巴甜之
降解 35 1）貯存溫度與時間 39 2）蛋糕水分與水活性 39 3）蛋糕 pH 值
39 4）貯存光線 39 2.蛋糕老化 39 1）貯存溫度與時間 41 2）老化抑制劑
（antistaling agent） 41 第三章、材料與方法 45 一、試驗設計與統計分析
45 二、低糖戚風蛋糕之製作與貯存 47 三、戚風蛋糕麵糊之理化特性測
定 49 四、戚風蛋糕品質測定 50 五、阿斯巴甜含量測定 51 第四章、結果
與討論 54 一、填充劑與糖醇對低糖戚風蛋糕品質之影響 54 1.麵糊理化
特性 55 1）熱性質 55 2）黏度 55 2.蛋糕品質與貯存品質變化 55 1）外型
與體積 55 2）顏色 58 3）水分與水活性 58 4）硬度 58 3.官能品評 62 4.蛋
糕熱量 62 二、食用膠對低糖戚風蛋糕品質之影響 66 1.麵糊理化特性 66
1）熱性質 66 2）黏度 66 2.蛋糕品質與貯存品質變化 66 1）外型與體積
66 2）顏色 69 3）水分與水活性 69 4）硬度 69 3.官能品評 72 三、乳化劑
對低糖戚風蛋糕品質之影響 73 1.麵糊理化特性 73 1）熱性質 73 2）黏度
73 2.蛋糕品質與貯存品質變化 75 1）外型與體積 75 2）顏色 75 3）水分
與水活性 75 4）硬度 75 3.感官特性 76 四、較適配方對低糖戚風蛋糕品
質之影響 79 1.熱性質 79 1）澱粉糊化溫度 79 2）黏度 79 2.蛋糕品質與貯
存品質變化 79 1）體積 79 2）顏色 82 3）物性 82 4）硬度 82 3.感官特性
與接受性 82 4.蛋糕熱量 82 五、提高阿斯巴甜安定性對低糖戚風蛋糕品
質之影響 87 （一）降低 pH 值對蛋糕品質之影響 87 1.麵糊理化特性 87
1）熱性質 87 2）黏度 88 3）pH 值 88 2.蛋糕品質與貯存品質變化 88 1）
體積 88 2）顏色 93 3）水分與水活性 93 4）pH 值 93 5）硬度 93 3.官能品
評 94 （二）縮短烤焙時間對蛋糕品質之影響 97 1.蛋糕品質與貯存品質
變化 97 1）比體積 97 2）顏色 97 3）水分與水活性 97 4）硬度 97 2.官能
品評 98 六、阿斯巴甜之安定性 104 1.降低 pH 值對阿斯巴甜烤焙回收率
的影響 104 2.縮短烤焙時間對阿斯巴甜烤焙回收率的影響 104 3.阿斯巴甜
之貯存安定性 107 第五章、結論 113 參考文獻 114 附錄一、國內外低糖
低熱量定義 132 附錄二、填充劑與糖醇對低糖戚風蛋糕品質之影響 132
附錄三、食用膠對低糖戚風蛋糕品質之影響 133 附錄四、乳化劑對低糖
戚風蛋糕品質之影響 133 附錄五、酸化劑對低糖戚風蛋糕品質之影響
134 附錄六、縮短烤焙時間對低糖戚風蛋糕品質之影響 135 附錄七、較
適修飾配方與較適修飾加酸配方對低糖 戚風蛋糕品質之影響 136
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