摘要
试验研究了蔗糖量减少对蛋糕品质的影响，通过配方与工艺的改进，建立了低糖蛋糕的通用配方与工艺，并用高温短时烘烤方法，将阿斯巴科成功应用于低糖蛋糕制作。
The effects of sucrose decrease on cake quality were studied. A basic formula and technology for low sugar cake were determined. This experiment also successfully applied Aspartame to low sugar cake.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第8期34-35,共2页
Food Science
