食品科学2012，Vol.33Issue(1)：49-53,5.
燕麦淀粉为基质的脂肪替代品在重油蛋糕中的应用
Application of Oat Starch-based Fat Substitutes in High-Ratio Cake
摘要
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%.关键词
脂肪替代品/DE值/重油蛋糕/理化性质/质构Key words
fat substitutes/DE value/high-ratio cake/physico-chemical properties/texture分类
轻工纺织引用本文复制引用
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):49-53,5.基金项目
“十一五”国家科技支撑计划项目 （）
