摘要
研究了添加玉米膳食纤维蛋糕的生产工艺、配方以及玉米膳食纤维对蛋糕质量的影响。结果表明,玉米膳食纤维添加量为面粉含量的5%时,加水量为8%及泡打粉用量为1%,通过调整生产工艺,生产出的蛋糕色、香、味和组织结构均比较理想。
In this paper, the processing technology and optimum recipe for cake with corn dietary fiber （CDF）, and CDF＇s effect on quality of cake are studied. It shows the optimum quantity of CDF, water and baking powder are 5%, 8% and 1% respectively. The cake made with the new technology has good flavor, color, texture and the taste quality is almost the same with control.
出处
《粮食加工》
2008年第1期44-45,共2页
Grain Processing
关键词
玉米膳食纤维
蛋糕
生产工艺
corn dietary fiber
cake
process of technology
