食品工业科技2013，Vol.34Issue(2)：306-309,4.
乳化剂对微波蛋糕品质的影响
Effects of emulsifier on quality of cake baked with microwave
王丽 1赵思明 1刘友明1
作者信息
- 1. 华中农业大学食品科技学院,湖北武汉430070
- 折叠
摘要
Abstract
The effects of emulsifier types and dosages on the qualities of cake baked with microwave were studied. The recipe of compound emulsifier was optimized and the quality of cake was evaluated by texture analyzer and sensory evaluation. The results showed that GMS could greatly improve the texture and specific volume of cake.SE and OSA-starch represented a better ermulsification capability and compound emulsifier had a synergistic effect. The optimized recipe of compound emulsifier was;GMS 0.6%,SE 0.2% and OSA-starch 0.3%. Moreover,the cake with addition of compound emulsifier had a quality of soft texture,good bulkiness and exquisite taste.关键词
乳化剂/微波加热/蛋糕Key words
emulsifier/microwave heating/cake分类
轻工纺织引用本文复制引用
王丽,赵思明,刘友明..乳化剂对微波蛋糕品质的影响[J].食品工业科技,2013,34(2):306-309,4.
