玉米膳食纤维在蛋糕生产中的应用研究  

Application Study of Corn Dietary Fiber in Processing Cake

作　　者：邓军[1] 

机构地区：[1]宁夏食品检测中心,银川750001

出　　处：《粮食加工》2008年第1期44-45,共2页Grain Processing

摘　　要：研究了添加玉米膳食纤维蛋糕的生产工艺、配方以及玉米膳食纤维对蛋糕质量的影响。结果表明,玉米膳食纤维添加量为面粉含量的5%时,加水量为8%及泡打粉用量为1%,通过调整生产工艺,生产出的蛋糕色、香、味和组织结构均比较理想。In this paper, the processing technology and optimum recipe for cake with corn dietary fiber （CDF）, and CDF＇s effect on quality of cake are studied. It shows the optimum quantity of CDF, water and baking powder are 5%, 8% and 1% respectively. The cake made with the new technology has good flavor, color, texture and the taste quality is almost the same with control.

关 键 词：玉米膳食纤维 蛋糕 生产工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]