|Table of Contents|

Application of Modified Soybean Fiber in Chiffon Cake(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年06期
Page:
988-992
Research Field:
Publishing date:

Info

Title:
Application of Modified Soybean Fiber in Chiffon Cake
Author(s):
LV Yuan1; LIU Qian1; GAO Hong-liang1; JIN Ming-fei1; CHANG Zhong-yi1; CUI Yu-hong2
1.College of Life Science,East China Normal University,Shanghai 200241;
2.Pingdingshan Tiangjing Plant Albumen Co.Ltd.,Pingdingshan 467200,Henan,China
Keywords:
Modified soybean fiber; Chiffon cake; Stability; Moisture retention
PACS:
TS210.4
DOI:
10.3969/j.issn.1000-9841.2012.06.028
Abstract:
The modified soybean fiber was obtained through acid leaching and homogenizing from bean dregs from which the soluble soybean polysaccharides was extracted.With the addition of 10% modified soybean fiber(in mass)in the wheat flour,the foam stability of the cake batter increased to 240 min,the specific gravity did not show significant difference,and the suspension stability demonstrated to be 61% and 90% while adding raisins and walnuts respectively.The result of the orthogonal experiment revealed that the best Chiffon cake recipe was 10 g fiber,80 g flour,100 g egg,100 g sugar and 60 g oil.After 8-9 days,the cake moisture content was still kept over 20% after adding modified soybean fiber.

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Last Update: 2014-08-20