| 苹果肉渣膳食纤维蛋糕的研制及其质构分析 |
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| 引用本文： | 付成程,郭玉蓉,薛战峰,李晓娇,严迈,暴同义.苹果肉渣膳食纤维蛋糕的研制及其质构分析[J].农产品加工．学刊,2012(11):39-42. |
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| 作者姓名： | 付成程 郭玉蓉 薛战峰 李晓娇 严迈 暴同义 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院 |
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| 基金项目： | 苹果产业技术体系资金项目(CARS-28) |
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| 摘 要： | 苹果肉渣膳食纤维丰富,加入蛋糕中能明显提高其中的膳食纤维含量。将苹果肉渣膳食纤维粉分别以0%,5%,10%,15%的量加入面粉而混合制得苹果肉渣膳食纤维蛋糕,通过测定其比容、保水性、质构等指标,分析影响其品质的主要因素,确定苹果肉渣膳食纤维的最适添加量。结果表明,随着苹果肉渣膳食纤维粉添加量的增加,蛋糕物理性质变化不大,其中当苹果肉渣膳食纤维粉添加量为5%时,蛋糕品质最好。
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| 关 键 词： | 苹果肉渣 膳食纤维 蛋糕 质构 |
The Manufacture and Determination of the Texture Characteristics of Apple Pomace Dietary Fiber Cake |
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| FU Cheng-cheng,GUO Yu-rong,XUE Zhan-feng,LI Xiao-jiao,YAN Mai,BAO Tong-yi.The Manufacture and Determination of the Texture Characteristics of Apple Pomace Dietary Fiber Cake[J].Nongchanpin Jlagong.Xuekan,2012(11):39-42. |
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| Authors: | FU Cheng-cheng GUO Yu-rong XUE Zhan-feng LI Xiao-jiao YAN Mai BAO Tong-yi |
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| Institution: | (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an,Shaanxi 710062,China) |
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| Abstract: | The apple pomace is rich in dietary fiber,and the dietary fiber content will improved obviously when it is added into the cakes.The flour blend are prepared by incorporating 0%,5%,10% and 15% apple dietary fiber powder into wheat flour to produce apple dietary fiber cake.Through texture characteristic analysis and other tests,the main factors which affect apple dietary fiber cake quality are analyzed,and the optimum formula is determined.The results show that with the increasing of apple dietary fiber powder,the physics character of the cake is not changed obviously.And when the additive quantity is 5%,the cake quality is the best. |
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| Keywords: | apple pomace dietary fiber cake texture |
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