摘要
对添加燕麦膳食纤维(ODF)的蛋糕的生产技术、制作工艺参数和配方进行了研究。结果表明,当燕麦膳食纤维添加量为6％时,生产出的蛋糕色、香、味和组织结构都比较理想。
The optimum recipe for cake added with oat dietary fiber (ODF) is studied.It shows that the optimum quantity of ODF additive is 6% ,the cake made so has good flavor,color,texture and the taste almost the same as that of control.
出处
《粮油食品科技》
2004年第6期7-8,共2页
Science and Technology of Cereals,Oils and Foods
关键词
燕麦膳食纤维
蛋糕
生产工艺
<Keyword>oat dietary fiber
cake
process of technology
