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首页> 外文期刊>International journal of food science & technology >Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
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Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

机译：梨果渣的粒径对浓缩层和海绵饼品质的影响

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摘要

Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.
机译：梨果渣（PP）是水果工业中纤维含量高的副产品。研究了其作为海绵蛋糕和夹心蛋糕的15％或30％含量的成分的潜力。获得了三种具有不同粒径（细，中和粗）的PP粉。评价了面糊的微观结构，密度和粘度以及饼的比容，质地和颜色。当添加PP时，在面糊中观察到气泡分布的均匀性较差，特别是在较大粒径的情况下。随着PP含量的增加，蛋糕的比容显着降低。对于海绵蛋糕，比重的减少是最细粒度的PP的最大。通常，增加PP的添加量会增加硬度，并降低弹性，内聚力和回弹力，但效果取决于粒径。通常，在中等和粗粒度下可以获得更好的纹理属性。这些结果表明，对于不同的饼配方，适当粒度的PP可能是有前途的纤维来源。

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