摘要
研究了添加大豆膳食纤维的戚风蛋糕的生产工艺和配方,以及大豆膳食纤维对戚风蛋糕品质的影响。结果表明,当大豆膳食纤维添加量为面粉含量的5%时,通过调整生产工艺,改变加水量及泡打粉用量,生产出的戚风蛋糕的色、香、味和组织结构均比较理想。
In this paper, the processing technology and optimum recipe for chiffon cake with soybean dietary fiber （SDF） , and SDF＇s effect on quality of chiffon cake were studied. The results showed that optimum quantity of SDF, water and baking powder are 5%, 8% and 1% respectively. The chiffon eake made with the new technology has good flavor, color, texture and the taste quality is almost the same with control .
出处
《农产品加工（下）》
2009年第7期60-61,87,共3页
Farm Products Processing
关键词
戚风蛋糕
大豆膳食纤维
生产工艺
chiffon cake
soybean dietary fiber
process technology
