摘要
当下人们追求低糖低热量饮食,文章将传统戚风蛋糕工艺进行改进,添加麦芽糖醇、麦麸、鹰嘴豆粉、红豆粉替代部分传统原料,控制蛋糕中还原糖、总糖含量。利用单因素试验结合正交试验,以感官评价结合还原糖、总糖测定指标来综合评价,确定了一种新型的低糖戚风蛋糕的制作工艺。
Nowadays, most people persue low-sugar, low-caloric diet, thefore, we transformed conventional process of Chiffon cake, adding maltitoc , wheat bran, chickpea flour, and red bean powder to replace part of traditional materials, controled the reducing sugar and contents of total sugar of the cake. Combining single factor experiment with orthogonal experiment, combining sensory evaluation with the measuring index of the redusing sugar and total sugar to make a comprehensive assessment.FinaUy, we achived a craftmanship of a new kind of low -sugar Chiffon cake.
出处
《新疆职业大学学报》
2017年第2期73-79,共7页
Journal of Xinjiang Vocational University
关键词
低糖型
威风蛋糕
综合评价
low -sugar, chiffon cake, comprehensive assessment
