한국생활과학회지 (Korean Journal of Human Ecology)
- 제6권2호
- /
- Pages.167-172
- /
- 1997
- /
- 1226-0851(pISSN)
- /
- 2234-3768(eISSN)
이소말토올리고당을 사용한 고당배합 케익의 특성
Characteristics of High-ratio Cakes Prepared with Isomaltooligosaccharide
-
Lee, Kyong-Ae
(Dept. of food science and nutrition, Soonchunhyang univ.) ;
-
Lee, Yoon-Jin
(Dept. of food science and nutrition, Soonchunhyang univ.)
- 발행 : 1997.12.31
초록
The effects of replacement of sucrose with isomaltooligosaccharide(IMO) on physical, sensory and textural characteristics of high-ratio cakes were investigated. As IMO level increased, the specific gravity of batter decreased and the moisture content of crumb increased. A higher degree of IMO replacement for sucrose made cakes softer and more moist. The 40% and 60% IMO replcement cakes showed good acceptability. The hardness, chewiness and gumminess measured by texture analyzer were decreased with increasing IMO level.
키워드