| 燕麦淀粉为基质的脂肪替代品在重油蛋糕中的应用 |
| |
| 引用本文： | 邢明,王展,舒腾飞,胡中泽,刘英.燕麦淀粉为基质的脂肪替代品在重油蛋糕中的应用[J].食品科学,2012,33(1):49-53. |
| |
| 作者姓名： | 邢明 王展 舒腾飞 胡中泽 刘英 |
| |
| 作者单位： | 武汉工业学院食品科学与工程学院 |
| |
| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD02B05) |
| |
| 摘 要： | 以燕麦淀粉为基质的脂肪替代品(oat starch-based fat substitutes，OSFS)添加于传统高脂重油蛋糕中，替代重油蛋糕中的部分脂肪，研究OSFS对重油蛋糕品质的影响。结果表明：OSFS在重油蛋糕体系内具备良好的模拟脂肪的功能，水解度(DE值)为2.39、2.93、3.73的质量分数为25%的OSFS都能够很好的替代蛋糕中脂肪，其中2.39为最佳脂肪替代品。DE值为2.39、质量分数为25%的OSFS能够成功替代重油蛋糕中40%以内的脂肪，其中20%脂肪替代量与传统高脂重油蛋糕的各指标最接近，为最佳脂肪替代量。
|
| 关 键 词： | 脂肪替代品 DE值 重油蛋糕 理化参数 质构 |
| 收稿时间： | 2011-01-18 |
Application of Oat Starch-based Fat Substitutes in High-Ratio Cake |
| |
| XING Ming,WANG Zhan,SHU Teng-fei,HU Zhong-ze,LIU Ying.Application of Oat Starch-based Fat Substitutes in High-Ratio Cake[J].Food Science,2012,33(1):49-53. |
| |
| Authors: | XING Ming WANG Zhan SHU Teng-fei HU Zhong-ze LIU Ying |
| |
| Affiliation: | College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
| |
| Abstract: | In this study,the effects of oat starch-based fat substitutes(OSFS) as a partial substitute for fat on texture and the physico-chemical characteristics of high-ratio cake were investigated.OSFS could well simulate the role of fat in high-ratio cake.The additions of 25% OSFS with a DE value of 2.39,2.93 and 3.73,respectively were all good substitutes for fat and OSFS with a DE value of 2.39 was the best among them.A fat content below 40% in high-ratio cake was successfully replaced by adding the best fat substitute at a concentration of 25%.When 20% of fat was substituted by OSFS,OSFS brought no detectable changes in texture and physico-chemical properties of high-ratio cake,suggesting that the optimum level of fat substitution in high-ratio cake was 20%. |
| |
| Keywords: | fat substitutes DE value high-ratio cake physico-chemical properties texture |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
