低能量焙烤食品的研究与开发

Development of studies on bakery food

低能量焙烤食品的市场潜力很大,目前国际市场上虽有此类产品上市,但发展还很不理想。焙烤食品的低能量化主要在于蔗糖和脂肪的替代。随着各种低能量配料的使用,会使其产品的含水性、口感及风味等发生明显的变化,同时导致产品生产成本提高,这些都是开发低能量焙烤食品必须解决的技术难题。合理使用各种高品质的蔗糖替代品和脂肪替代品,对原有生产技术加以合理化改造,是开发高品质的低能量焙烤食品的关键。

Low-calorie bakery foods, whose present technology and products are not ideal, hut found to have great potential market interna- tionally. The substitution of sucrose and fat is the key problem for their exploitation. With the use of low -calorie ingredients, such products are changed obviously in moisture, flavor and taste etc, whose cost also increases. The correct use of sucrose substitute and fat substitute, and the technology adjustment accordingly, are very important for the exploitation of high-quality low-calorie bakery foods.