摘要
将提取过可溶性大豆多糖后的豆渣进行浸酸、均质处理后得到改性大豆纤维。添加面粉质量10%的改性大豆纤维能使蛋糕糊的泡沫稳定性达到240 min,且没有显著改变蛋糕的比容;还可在分别添加葡萄干、核桃仁馅料时表现出61%和90%的悬浮稳定性。通过正交实验获得了改性大豆纤维在戚风蛋糕中的最佳配方为纤维10g,面粉80g,鸡蛋100g,糖100g,油60g。保湿性实验表明改性大豆纤维可使蛋糕的含水量在第8天时依然保持在20%以上。
The modified soybean fiber was obtained through acid leaching and homogenizing from bean dregs from which the soluble soybean polysaccharides was extracted.With the addition of 10% modified soybean fiber（in mass）in the wheat flour,the foam stability of the cake batter increased to 240 min,the specific gravity did not show significant difference,and the suspension stability demonstrated to be 61% and 90% while adding raisins and walnuts respectively.The result of the orthogonal experiment revealed that the best Chiffon cake recipe was 10 g fiber,80 g flour,100 g egg,100 g sugar and 60 g oil.After 8-9 days,the cake moisture content was still kept over 20% after adding modified soybean fiber.
出处
《大豆科学》
CAS
CSCD
北大核心
2012年第6期988-992,共5页
Soybean Science
基金
国家自然科学基金资助项目(81072422)
