果葡糖浆在烘焙产品中的应用.pdfVIP

食品科技 2008 年第33 卷第 12 期 FOOD SCIENCE AND TECHNOLOGY 添加剂与调味品 果葡糖浆在烘焙产品中的应用 马晓军， 余 斌， 李丽莎， 姜培彦 (江南大学食品学院食品科学与技术国家重点实验室，无锡214122) 摘要： 用果葡糖浆替代蔗糖制作蛋糕和面包，并对其所引起的烘焙品质的变化作了研究。果葡 糖浆制成的蛋糕的体积偏小，内部结构过于紧密。在配方中添加麦芽糊精，可以提高蛋糕面糊 的黏度，改善蛋糕品质。面包的品质受糖的影响相对较小。 关键词： 果葡糖浆；麦芽糊精；蛋糕品质；面包品质 中图分类号： TS 202.3 文献标志码： A 文章编号： 1005-9989(2008)12-0241-05 Study of the application of fructose syrup in baked food MA Xiao-jun, YU Bin, LI Li-sha, JIANG Pei-yan (State Key Laboratory of Food Science Technology, School of Food Science Technology, Jiangnan University, Wuxi 214122) Abstract: The effect of sucrose replacement by fructose syrup on the quality of the resultant cake and bread were studied. Cakes prepared from fructose syrup had a low volume and bad texture. The viscosity of cake batter was increased significantly when maltodextrin was used in the formulation. Cakes prepared from this batter had a great improvement in volume and inter texture. Sugar had a low influence on the bread properties compared with cakes. 收稿日期： 2008-04-15 作者简介： 马晓军(1965—) ，男，副教授，硕士，研究方向为粮食食品。 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 30(4):403-409 biol,2002,92:927-935 [9] Sivakumar D, Wijeratnam Wilson R S, Wijesundera R L [14] Wan Y K, Tian S P, Qin G Z. Enhancement of biocontrol C. Effect of GRAS compounds on mycelial growth, pectic activity of yeasts by adding sodium bicarbonate or am－ enzyme activity and disease severity of postharvest monium molybdate to control postharvest disease of pear pathogens on rambutan(Nephelium lappac