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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1998.11
- 수록면
- 875 - 880 (6page)
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초록· 키워드
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Fructo-oligosaccharide and isomalto-oligosaccharide were used to replace 10%, 20% or 30% of the sucrose in cake. Replacement with either fructo-oligosaccharide or isomalto-oligosaccharide resulted in cakes with higher volume, browner crust, yellower crumb. Cakes baked with oligosaccharide were softer than 100% sucrose cake. During 9 days storage at 20℃, the hardness of both 10% fructo-oligosaccharide and 10% isomalto-oligosaccharide cakes was higher than that of 20% and 30% oligosaccharide cakes up to 5 days. While the hardness of 20% and 30% fructo-oligosaccharide cake was higher than that of 10% fructo-oligosaccharide cake at the end of storage, there was no difference in hardness among 10%, 20% and 30% isomalto-oligosaccharide cakes. Cakes substituted with isomalto-oligosaccharide for sucrose at the level of 20% and 30% or with fructo-oligosaccharide at the level of 30% were significanlty moist compared to control. Replacement of sucrose with oligosaccharide, except with fructo-oligosaccharide at the level of 30%, did not affect significantly overall likeness of cakes.
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UCI(KEPA) : I410-ECN-0101-2009-511-018107363