大豆科学2012，Vol.31Issue(6)：988-992,5.
改性大豆纤维在戚风蛋糕中的应用
Application of Modified Soybean Fiber in Chiffon Cake
摘要
Abstract
The modified soybean fiber was obtained through acid leaching and homogenizing from bean dregs from which the soluble soybean polysaccharides was extracted. With the addition of 10% modified soybean fiber(in mass)in the wheat flour, the foam stability of the cake batter increased to 240 min, the specific gravity did not show significant difference, and the suspension stability demonstrated to be 61% and 90% while adding raisins and walnuts respectively. The result of the orthogonal experiment revealed that the best Chiffon cake recipe was 10 g fiber,80g flour, 100g egg, 100g sugar and 60g oil. After 8-9 days,the cake moisture content was still kept over 20% after adding modified soybean fiber.关键词
改性大豆纤维/戚风蛋糕/泡沫稳定性/悬浮稳定性/保湿性Key words
Modified soybean fiber/ Chiffon cake/ Stability/ Moisture retention分类
轻工纺织引用本文复制引用
吕远,刘倩,高红亮,金明飞,常忠义,崔玉红..改性大豆纤维在戚风蛋糕中的应用[J].大豆科学,2012,31(6):988-992,5.基金项目
国家自然科学基金资助项目(81072422). （81072422）
