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首页> 外文期刊>LWT-Food Science & Technology >Adequacy of wholegrain non-wheat flours for layer cake elaboration.
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Adequacy of wholegrain non-wheat flours for layer cake elaboration.

机译：全麦非小麦面粉足以制作夹心蛋糕。

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Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G', G'', tan delta, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G', G'', tan delta and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages
机译：小麦，黑麦，黑小麦，大麦和小麦粉的面粉（白面粉和全麦面粉）用于制作夹心蛋糕。分析了面粉的糊化特性（RVA）和吸水率（doughLab）。研究了面糊特性（密度，G'，G''，tanδ，稠度和流动指数）和饼块特性（饼块体积，面包屑和结皮的颜色和质地，在1天和7天后）。还对蛋糕进行了感官评估。全麦面粉显示出较高的糊化温度和吸水率，但峰值时间和粘度低于白面粉。它的面糊显示较低的密度和稠度，较高的G'，G''，tanδ和n值。全麦蛋糕的比容，对称性，颜色特征和陈旧率较低，但初始硬度较高。考虑到不同的谷物，大麦在面粉，面糊和蛋糕的特性上表现出最大的不同。 DoughLab分析对于了解面粉是否适合蛋糕制作非常有趣，因为发现吸水率与比容，对称性和硬度之间存在显着相关性。小麦和非麦饼之间的消费者测试差异很小。全麦非麦饼由于其足够的技术性能和营养优势，可以替代白面麦饼

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