摘要
用果葡糖浆替代蔗糖制作蛋糕和面包,并对其所引起的烘焙品质的变化作了研究。果葡糖浆制成的蛋糕的体积偏小,内部结构过于紧密。在配方中添加麦芽糊精,可以提高蛋糕面糊的黏度,改善蛋糕品质。面包的品质受糖的影响相对较小。
The effect of sucrose replacement by fructose syrup on the quality of the resultant cake and bread were studied. Cakes prepared from fructose syrup had a low volume and bad texture. The viscosity of cake batter was increased significantly when maltodextrin was used in the formulation. Cakes prepared from this batter had a great improvement in volume and inter texture. Sugar had a low influence on the bread properties compared with cakes.
出处
《食品科技》
CAS
北大核心
2008年第12期241-245,共5页
Food Science and Technology
关键词
果葡糖浆
麦芽糊精
蛋糕品质
面包品质
fructose syrup
maltodextrin
cake properties
bread properties
