財存條件對部分取代蛋之海綿蛋糕老化速率的影響

Effect of Storage Condition on Staling Rate of Partially Egg-Replaced Sponge Cakes

本研究比較貯存條件對取代25、50、75%蛋之海綿蛋糕的老化速率之影響。選用傳統海綿蛋糕的配方為對照組，以沙拉油與乳化劑(SP、Colco)分別替代取代蛋之蛋糕減少的油量與卵磷脂量，以濃縮乳清蛋白替代取代蛋蛋糕減少的蛋白質含量。貯存試驗以蛋糕硬度變化作為評估蛋糕老化程度的指標。結果顯示對照組和取代蛋之蛋糕的老化程度均隨貯存時間增長而增加；蛋糕貯存於25℃的老化速率大於4℃，貯存於-18℃者老化最慢；50%和75%取代蛋之蛋糕老化速率較25%快。乳化劑Colco對蛋取代蛋糕延緩老化的效果大於SP。

The formula of 25, 50 and 75 % replacement of egg in cakes were established using whey protein concentrate to substitute protein in egg white, and soy oil and emulsifiers (SP, Colco) to substitute oil and lecithin in egg yolk. Cake hardness was used to evaluate cake staling for storage tests. The cake hardness increased with storage time. The rate of cake hardness during storage was 25℃> 4℃> -18℃. The hardness rates of 50 and 75% egg-replaced cakes were larger than that of 25%, and Colco had the better effect on delaying cake staling than SP.