一种应用于重油蛋糕中变性淀粉的研究  

Study on the Application of Modified Starch in Pound Cake

作　　者：马德敏 孙春芳 丁四海 谢军红 张亚蕊 MA Demin;SUN Chunfang;DING Sihai;XIE Junhong;ZHANG Yarui(He'nan Xinfuwang New Material Technology Co.,Ltd.,Luohe,He'nan 462000,China)

机构地区：[1]河南新孚望新材料科技有限公司,河南漯河462000

出　　处：《农产品加工》2021年第11期13-15,共3页Farm Products Processing

摘　　要：研究一种应用于重油蛋糕的预糊化马铃薯淀粉,对蛋糕水分含量、损失率、老化特性及整体感官评价等方面的影响。结果表明,添加预糊化变性淀粉可以调高蛋糕水分含量、降低蛋糕损失率、延缓蛋糕老化,提高蛋糕整体接受度。One kind of pregelatinized potato starch was applied to heavy oil cake,and water content,loss rate,aging characteristics and overall sensory evaluation of pound cake were studied.The results showed that the addition of pre-gelatinized starch could increase the moisture content of cake,reduce the loss rate of cake,delay the aging of cake,and improve the overall acceptance of cake.

关 键 词：重油蛋糕 预糊化淀粉 感官评价 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]