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1、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III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
2、影响。清蛋糕的比容从0%的3.68ml/g增加到5%的4.78ml/g、蛋糕糊产率从0%的73.55g/100g增加到5%的81.92g/100g、烘焙损耗率从0%的35.97%减小到5%的22.07%、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
3、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Title:EffectofAppleDietaryFiberonSpongeCakesandCakesProcessDesignIIIAbstractAppledietaryfiberisagoodsourceofdietaryfiber,thistopicisstudythespongecakesmadewithad
4、dingdifferentamountsofappledietaryfiberanditseffectonthephysicalandsensorycharacteristics.Add0-5gappledietaryfiberinevery100gcakeflour,studythechangesinspecificgravity,theyieldofthecakebatter,bakinglossrate,hardness,elasticity,cross-sectionalporestructureandachange
5、incolorandsensorycharacteristics.Themainconclusionsofexperiment:Withtheamountoftheincreaseofapplefiber,thespecificgravity,doughyield,bakinglossrateofthecaketrendisobvious,andnon-linearchanges,andthatinfluencedbyAppleFiber.Thespecificgravityincreasedfrom3.68ml/gof0%
6、to4.78ml/gof5%,doughyieldincreasedfrom73.55g/100gof0%to81.92g/100gof5%,thebakinglossratereducedfrom35.97%of0%to22.07%of5%,thehardnessincreases,flexibilitydecreases.Withtheincreaseintheamountofapplefiberadd,clearcakeinsidetheporesgraduallybecomelarger,andtheporesgra
7、duallythickenunevenly,andthechangeobviously,indicatingtheformationofitsporestructurereceivedbytheporestructureandcolorofcakecross-sectionalobservationknownapplefiberadded.Cross-sectiontodeepenthecolorandtendtothecoloroftheapplefiber.Add3gapplefiberinevery100gflourt
8、hesensoryevaluationsatisfactionbestknownthroughtheassessmentofthesensoryproperties.Appearanceandcoloroftheapplefiberhaslittleeffect,internalstruc
