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《Food and Fermentation Industries》 2007-12
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Application ofβ-glucan as Fat Substitute in High-ratio Cake

Gong Yanyan~1 Xu Xueming~2 1(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) 2(The State Key Laboratory of Food Science and Technology,Wuxi 214122,China)  
β-glucan extracted from beer yeast was used as fat substitute in high fat ratio cake.The phys- ical chemistry parameters,texture parameters and sensory evaluation were investigated.The results showed that moisture of the cake increased with decreasing percentage of fat.The springiness,gumminess,resilience of the cakes were increased by theβ-glucan and chewiness was also improved.The sensory evaluation showed the characteristics of cake withβ-glucan as 20% fat substitute had no significant difference with the traditional cake.
【CateGory Index】: TS213.2
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【Citations】
Chinese Journal Full-text Database 2 Hits
1 LIU Yong ZHOU Jia hua ZENG Hao(Faculty of Light Industry and Chemical Engineering, Guangdong University of Technology,Guangzhou 510090);The Research Development of Carbohydrate-based Fat Substitutes[J];Food Science and Technology;2002-02
2 Zhao Guangyuan; Yin Weisheng; Wu Xiaorong (Zhengzhou Grain College, Zhengzhou 450052);STUDIES ON THE PREPARATION OF ALKALI-INSOLUBLE GLUCAN FROM DISCARDED BREWER'S YEAST[J];MICROBIOLOGY;1997-03
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