| 大豆膳食纤维在戚风蛋糕生产中的应用研究 |
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| 引用本文： | 魏玮.大豆膳食纤维在戚风蛋糕生产中的应用研究[J].农产品加工．学刊,2009(7):60-61,87. |
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| 作者姓名： | 魏玮 |
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| 作者单位： | 天津现代职业技术学院,天津,300222 |
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| 摘 要： | 研究了添加大豆膳食纤维的戚风蛋糕的生产工艺和配方,以及大豆膳食纤维对戚风蛋糕品质的影响。结果表明,当大豆膳食纤维添加量为面粉含量的5%时,通过调整生产工艺,改变加水量及泡打粉用量,生产出的戚风蛋糕的色、香、味和组织结构均比较理想。
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| 关 键 词： | 戚风蛋糕 大豆膳食纤维 生产工艺 |
Application Study of Soybean Dietary Fiber in Processing Chiffon Cake |
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| Wei Wei.Application Study of Soybean Dietary Fiber in Processing Chiffon Cake[J].Nongchanpin Jlagong.Xuekan,2009(7):60-61,87. |
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| Authors: | Wei Wei |
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| Institution: | Tianjin Modern Professional Technology Institute;Tianjin 300222;China |
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| Abstract: | In this paper,the processing technology and optimum recipe for chiffon cake with soybean dietary fiber (SDF),and SDF's effect on quality of chiffon cake were studied. The results showed that optimum quantity of SDF,water and baking powder are 5%,8% and 1% respectively. The chiffon cake made with the new technology has good flavor,color,texture and the taste quality is almost the same with control. |
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| Keywords: | chiffon cake soybean dietary fiber process technology |
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