한국식품조리과학회지 (Korean journal of food and cookery science)
- 제13권2호
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- Pages.185-191
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- 1997
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
제과제빵 모델 시스템으로서 저열량케익에 미치는 주재료 성분중 함유된 단백질 및 전처리된 유화제의 영향
Effects of Protein Contained in Major Ingredients with Treated Emulsifiers on Chemically Leavened Reduced-Calorie Cake as Baked Product Model Systems
- Kim, Hye-Young (Department of Food Science and Nutrition, College of Natural Science Yongin University)
- 발행 : 1997.05.01
초록
The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03