苹果膳食纤维清蛋糕制作研究及蛋糕工艺设计毕业论文_精品.doc

苹果膳食纤维清蛋糕制作研究及蛋糕工艺设计毕业论文 2012届毕业生 毕业论文 题 目苹果膳食纤维清蛋糕制作研究及蛋糕工艺设计 院系名称 专业班级 学生姓名 学 号 指导教师 教师职称 2012年 5月 28 日 摘 要 苹果纤维是膳食纤维的良好来源本课题主要对添加不同量的苹果纤维清蛋糕进行物理及感官特性的测定得出每100g面粉中添加0-5g苹果纤维对清蛋糕比容蛋糕糊产率烘焙损耗率硬度弹性的变化影响横断面气孔结构及颜色的变化和感官特性的变化实验得出的主要结论有随着苹果纤维添加量的增加清蛋糕的比容蛋糕糊产率烘焙损耗率的变化趋势明显且数据呈非线性变化表明其受苹果纤维影响清蛋糕的比容从0的368mlg增加到5的478mlg蛋糕糊产率从0的7355g100g增加到5的8192g100g烘焙损耗率从0的3597减小到5的2207硬度增大弹性减小通过对清蛋糕横断面的气孔结构及颜色观察可知随着苹果纤维添加量的增加清蛋糕内部的气孔逐渐变大且气孔逐渐变粗不均匀且变化明显表明其气孔结构的形成收到苹果纤维加入的影响横断面的颜色加深且偏向了苹果纤维的颜色通过对感官性状的评估可知每100g面粉中添加3g苹果纤维能使感官评价满意度最佳外观和色泽受苹果纤维的影响不大内部结构和弹韧性受到苹果纤维添加的影响而分数逐渐降低气味滋味的评分平均值随着苹果纤维添加量的增加而逐渐增大5的气味滋味评分最高但其总体分数较低 关键字苹果纤维 清蛋糕 物理特性 感官特性 TitleEffect of Apple Dietary Fiber on Sponge Cakes and Cakes Process Design Abstract Apple dietary fiber is a good source of dietary fiber this topic is study the sponge cakes made with adding different amounts of apple dietary fiber and its effect on the physical and sensory characteristics Add 0-5g apple dietary fiber in every 100g cake flour study the changes in specific gravity the yield of the cake batter baking loss rate hardness elasticity cross-sectional pore structure and a change in color and sensory characteristics The main conclusions of experiment With the amount of the increase of apple fiber the specific gravity dough yield baking loss rate of the cake trend is obvious and non-linear changes and that influenced by Apple Fiber The specific gravity increased from 368mlg of 0 to 478mlg of 5 dough yield increased from7355g100g of 0 to 8192g100g of 5 the baking loss rate reduced from 3597 of 0 to 2207 of 5 the hardness increases flexibility decreases With the increase in the amount of apple fiber add clear cake inside the pores gradually become larger and the pores gradually thicken unevenly and the change obviously indicating the formation of its pore structure received by the pore structure and color of cake cross-sectional observation known apple fiber added Cros