摘要
为了开发兼具营养与保健功能的功能性蛋糕,以抗性糊精分别代替5%、10%、15%、20%的蔗糖,研究其对蛋糕表面特性以及着色性、蛋糕切面、保湿性、霉变时间的影响,结果表明添加抗性糊精可以提高蛋糕的着色性能、改善蛋糕的表面塌陷、提高保湿性、延长蛋糕的霉变时间。
In order to develop nutritional and healthy cakes,resistant dextrin was used to replace 5%,10%,15%and 20%of sucrose,respectively.The influence of the resistant dextrin on the surface characteristics of cake,coloring of cake,layers of cake,moisture and mold growth time of cake are studied.The results show that resistant dextrin can improve the coloring,the surface collapse and moisture retention,as well asdelay the mold growth of cake.
作者
李方华
窦光朋
杜倩
干昭波
邵先豹
杨腾腾
LI Fang-hua;DOU Guang-peng;DU Qian;GAN Zhao-bo;SHAO Xian-bao;YANG Teng-teng(Shandong Bailong Chuangyuan Bio-tech Co.,Ltd,Yucheng 251200)
出处
《中国食品添加剂》
CAS
2020年第1期124-127,共4页
China Food Additives
基金
山东省重点研发计划(医用食品专项计划)“糖尿病患者专用膳食纤维组件制备关键技术”(2017YYSP016).
关键词
抗性糊精
低热量水溶性膳食纤维
蔗糖
蛋糕
resistant dextrin
low-calorie water-soluble dietary fiber
sucrose
cake
