晋白糯1号全高梁面海绵蛋糕加工工艺优化及品质评价

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Abstract：[Objective]Developing whole sorghum flour spongecake productsandidentifying highqualityediblesorghum Variet iesarerucialfordiversifyingsorgumprocesing methodsandpromoting itsculinaryutlization.Methods]Thisstudyfocused on optimizingtheprocesing technologyfor whole sorghum flourspongecake using Jinbainuo1variety.Keyquality-influencing factorswereidentiedthroughsingle-factoranalysis，redundancyanalysis（RDA），andcorrelationsignificanceanalysis.Are sponse surface methodology with centralcomposite design（RSM-CCD）was employed tooptimize threecritical aspects： ngredientformulation，whippingparameters，andbakingconditions.Subsequently，thesensoryqualityandglucosereleasecharac teristicsof12diferent typesof spongecake（floursof1lsorghumvarietiesand wheat）were evaluated.[Results]The key fac torsinfluencing processngqualitywere：sorghumflourcontent，eggcontent，SPcakeemulsifiercontent，thre-stage whipping speds，whipping duration，baking temperature，and baking time.Theoptimal processing parameters were determined as：sor ghum flour 112.88g ，eggs 216.83g ， SP cake emulsifier 7.18g ，xylitol 50g ，plant oil 8g ，with whipping parameters （stage I：80r/min for 30s ；stage II：160r/min for 60s ； stage III： 220r/min for 133s ）and baking at 198∘C for 14.5 minutes. The Jinbainuol spongecakeexhibited superior qualitywitha glycemicindex（GI）of52.14andsensory evaluationscoreof 93.67，whichsignificantlyoutperformedother sorghumvarieties.[Conclusion]TheJinbainuo1varietydemonstrated signifi cantadvantages fordeveloping low-GI whole sorghum flour spongecakes，providing high-qualityraw materialforsorghumbased bakery products.The established processing technology expands the potential applications for sorghum utilization. Keywords：Sorghum，Sponge cake，Batter properties，Bakingquality，Glycemic index

高梁是全球农业系统中重要的C4作物，因其抗旱、耐瘠薄、耐盐碱等特性，是中下等和边际农田的主栽作物[1-3]。（剩余17250字）