水溶性膳食纤维对低热能蛋糕膨松性的影响

水溶性膳食纤维添加到低热能焙烤食品中,会对产品的质构产生影响,从而直接影响到产品的膨松性.本文分别添加明胶、阿拉伯胶、羧甲基纤维素钠(CMC-Na)和黄原胶四种水溶性膳食纤维到低热能蛋糕中,研究其对低热能蛋糕膨松性的影响.实验结果表明:明胶和阿拉伯胶添加量在15%以内、CMC-Na添加量在6%以内对产品膨松性有明显的改善作用,黄原胶对产品体积影响不大,但能明显提高其含水量和改善产品口感.

On Influence of Soluble Dietary Fiber on Bulkiness of Low-energy Cake

The structure of low-energy baked food can be affected by adding soluble dietary fiber, increasing bulkiness of products. In this paper four kinds of soluble dietary fiber Gelatin, Arabic Gum, Xanthan Gum and CMC-Na were added in low-energy cake respectively in order to study their affect on bulkiness oflow-energy cake. The results indicate that bulkiness of products has remarkable improvement by Gelatin and Arabic Gum within the limit of 15% or CMC-Na within the limit of 6%. The volume of products was not influenced by Xanthan Gum, but it can remarkably increase the water content and texture of products.