한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권3호
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- Pages.259-264
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
케이크의 저장수명 연장을 위한 액체당의 사용
Usage of Liquid Sugars for Shelf Life Extension of the Cake
초록
Five different liquid sugars, invert sugar, corn syrup, high fructose corn syrup, sorbitol and oligosaccharide were compared to improve the shelf life of sponge cake and to decrease the contamination of microorganisms in the baking plant. Sucrose was used as a control. The use of 40% of liquid sugar was more effective than that of 20% on the staling and softness. Invert sugar showed the lowest water activity and the highest water holding capacity. Oligosaccharide showed the highest water activity and the lowest water holding capacity among loquid sugars used. 20% of replacemint of sucrose with invert sugar decreased the contamination more than 100% of sucrose.