• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Carrot fibre enrichment of fat reduced cake
【24h】

Carrot fibre enrichment of fat reduced cake

机译：胡萝卜纤维丰富的脂肪减少了蛋糕

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Cake is a broadly consumed product and its dietary profile can be improved by using dietary fibre to replace part of flour or fat. The replacement of flour (10-30%) by carrot fibre in full fat and reduced fat cakes was examined. Flour replacement in full fat cakes increased batter viscosity and decreased air incorporation, providing harder cakes with dense structure. Inulin was used to replace 65% of fat in the reduced fat cakes, which presented lower batter viscosity but not significantly different volume development compared to the full fat cake. The incorporation of 10% carrot fibre in the reduced fat formulation appeared to counteract the effect of inulin in terms of batter viscosity and bubble size distribution, but impaired the volume development and the textural properties. The quality characteristics of the enriched cake were improved by the use of emulsifiers (monoglycerides, sodium stearoyl lactylate, diacetyl tartaric acid esters of mono-and diglycerides), which also had a stabilising effect on the bubble formation in the batter. Sodium stearoyl lactylate in particular provided the best results in terms of hardness, porosity and sensorial characteristics.
机译：蛋糕是一个广泛的消费产品和它的饮食概要文件可以提高利用膳食纤维代替面粉或脂肪的一部分。面粉(10 - 30%),胡萝卜纤维脂肪和减少脂肪蛋糕是检查。蛋糕糊粘度增加,脂肪降低航空公司,提供更加困难蛋糕与致密的结构。取代65%的脂肪减脂蛋糕,提出了降低糊粘度但不是吗明显不同体积的发展比全脂蛋糕。胡萝卜纤维10%减少脂肪制定似乎抵消的效果菊粉的糊粘度和泡沫大小分布,但受损的体积发展和结构属性。丰富蛋糕的质量特征提高了乳化剂的使用(单甘酯,硬脂酸钠,mono和双乙酰酒石酸酯双甘酯),也有企稳影响泡沫形成的面糊。特别是硬脂酸钠最好的结果在硬度方面,孔隙度和知觉的特征。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号