桑叶粉对海绵蛋糕品质及质构性质的影响

小麦粉中添加桑叶粉进行复配，制成桑叶海绵蛋糕，分别考察不同桑叶粉添加量（2%、4%、6%、8%）和桑叶粉粒径（60、120、180、240目）对桑叶海绵蛋糕品质及其质构性质的影响。结果表明，添加桑叶粉会阻碍蛋糕面糊面筋网络结构的形成，影响蛋糕的持水性，从而影响蛋糕的品质。综合各项参数，制备桑叶海绵蛋糕的最佳桑叶粉添加量为6%，最佳桑叶粉粒径为180目。

Effect of Mulberry Leaf Powder on Quality and Texture Properties of Sponge Cake

In this study, wheat flour was added with mulberry leaf powder to make a mulberry leaf sponge cake. Effect of mulberry leaf powder addition(2%, 4%, 6%, 8%) and particle size of mulberry leaf powder (60, 120, 180, 240 mesh) on the quality and texture property of mulberry leaf sponge cake were investigated. The results showed that the addition of mulberry leaf powder would hinder the formation of gluten network structure of cake batter, affect the water holding capacity of cake, which affected the quality of the cake. In conclusion, addition of 6% of mulberry leaf powder with 180 mesh was the optimal condition for the sponge cake preparation.