淀粉及其衍生物在蛋糕饼干中的应用

Starch and its derivatives in biscuits and cake making

淀粉工业为食品行业提供众多功能特性的配料,如能改善组织、增强甜味、减少水活性、控制结晶及延缓老化等的配料,主要材料均由淀粉及其衍生物衍生而成。本文将讨论天然淀粉与变性淀粉、麦芽糊精、葡萄糖浆、葡萄糖及多元醇在蛋糕和饼干中的应用。

The starch industry offers ingredients whose fundamental properties improve texture and sweetness as well as reduce water activity, control crystallization, and lower retrogradation. This article introduces derivatives of starches, such as native and modified starches, maltodextrins, glucose syrups, dextrose and polyols, in the application of biscuits and cake making.