摘要
研究了添加大豆膳食纤维蛋糕的生产工艺、配方以及大豆膳食纤维对蛋糕质量的影响。结果表明,当大豆膳食纤维添加量为面粉含量的10%时,通过调整生产工艺,改变加水量及泡打粉用量,生产出的蛋糕色、香、味和组织结构均比较理想。
In this paper,the processing technolog y and optimum recipe for cake with soybean dietary fiber (SDF),and SDF's effect on quality of cake are studied.It shows the optimum quantity of SDF,water and baking powder are10%,8%and2%respectively.The cake made with the new technolog y has g ood flavor,color,texture and the taste quality is almost the same with control.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第11期63-64,共2页
Science and Technology of Food Industry
