학술저널
변성전분을 이용한 저열량 케이크 제조에 관한 연구
The study of low-calorie cake using modified starch
- 호서대학교 기초과학연구소
- 기초과학연구 논문집
- 제8권 제1호
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2000.12125 - 140 (16 pages)
- 43
The carbohydrate-based fat replacers w hich are made of modified grain starches were applied to traditional yellow layer cake. And we determined the substitute effect of shortening and optimum substitute level of fat replacers in aspect of sensory and physical properties. The fat replacers used were Litesse, N-Lite L, Paselli SA2 and Oatrim； each 25,35, 45 and 55 percents to shortening weight(g). Dietary fiber gum and emulsifier of 0.1-1.0% ratio were added to fat replacers which are determined as optimum ratio. Using these results we determined optimum substitute level regarding the similarity or superiority
A bstract
Ⅰ. 서 론
Ⅱ. 실험재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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