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小麦麦麸对戚风蛋糕感官及营养特性的影响 被引量:5

Impact of wheat bran on sensorial and nutritional properties of chiffon cake
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摘要 采用经过不同处理的麦麸替代部分面粉制备戚风蛋糕,分析麦麸添加量(1%-25%)对蛋糕色泽、口感等感官指标以及膳食纤维含量、脂肪含量、灰分含量、蛋白质体外消化性等营养指标的影响。实验结果表明,戚风蛋糕中加入40~80目的麦麸量小于20%对蛋糕的感官品质影响较小,制备的麦麸戚风蛋糕口感纯正、芯部组织结构均匀,色泽及外观均正常,而添加量大于20%则口感较粗糙,色泽较深,且蛋糕的膨发性也较差。戚风蛋糕中加入麦麸可增加膳食纤维、灰分、植酸、总酚、钙等组分的含量。 With the aim to develop nutritionally and functionally improved cake, standard wheat flour based recipe was supplemented with wheat bran (1%~25%). Various nutritional parameters such as fiber content, in vitro protein digestibility were determined in modified chiffon cake. Sensorial properties were also assessed in the view of estimating the quality of investigated samples. Result showed that the addition of wheat bran has some effect on the quality of cake. Supplementation with wheat bran resulted in significant increase (p〈0.05) in dietary fibre, ash, phytic acid, polypheols, calcium content. The decrease of protein digestibility in relation to the reference sample ranged from 70.19% to 76.12%.
作者 王军 王忠合
出处 《食品科技》 CAS 北大核心 2014年第3期106-111,共6页 Food Science and Technology
基金 广东省自然科学基金项目(S2013040015478) 韩山师范学院一般项目(LY201306) 韩山师范学院青年计划项目(LQ201202) 韩山师范学院博士启动项目(QD20130516)
关键词 麦麸 蛋糕 蛋白质消化性 膳食纤维 wheat bran cake protein digestibility dietary fibre
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