摘要
无糖高纤维蛋糕逐渐成为当今社会的研究热点。综述食糖替代品、膳食纤维源以及功能性成分添加在无糖高纤维蛋糕的研究状况,为改善蛋糕品质以及增添多种有较高营养价值的蛋糕提供理论参考。
Recently, sugar free, high dietary fiber cakes has gradually become a research focus. This paper reviews sugar substitute, dietary fiber source and the functional component added in cakes, which provides a theoretical basis for improving the cake quality and increasing species of cake.
出处
《食品研究与开发》
CAS
北大核心
2015年第23期197-200,共4页
Food Research and Development
关键词
无糖
高纤维
蛋糕
sugar free
high dietary fiber
cake
