果糖聚葡萄糖对蛋糕焙烤的影响论文.doc

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1、目录摘要..................................................1关键词.................................................11前言.............................................21.1我国焙烤食品行业现状..................................21.2糖在焙烤食品中的主要作用.................................21.3果糖的

2、结构与性质...........................................31.3.1果糖的结构..............................31.3.2果糖的物化性质............................................51.3.3果糖在食品行业中的应用.........................61.4聚葡萄糖....................................................71.4.1聚葡萄糖的特

3、性.............................................71.4.2聚葡萄糖的功能.............................................71.5研究意义.....................................................72材料和方法............................................72.1实验材料....................................

4、............72.2实验设备...........................................72.3试验方法,....................................................82.3.1标准配方..................................................82.3.2试验分组...................................................82.3.3蛋糕的制作方法..

5、...........................................82.3.4蛋糕质测定................................................82.4产品质量指标.................................................92.4.1感观指标...................................................92.4.2蛋糕成熟鉴别方法........................

6、...................92.4.3蛋糕比容的测定.............................................92.4.4蛋糕硬度的测定.............................................92.4.5蛋糕质地指标的测定.........................................93结果与分析.....................................93.1加工工艺条件对蛋糕品质的影响.......

7、........................93.1.1果糖用量对蛋糕品质的影响.............................103.1.2聚葡萄糖用量对蛋糕品质的影响...........................104结论................................................14参考文献..............................................14致词................................

8、................15Abstract................................................................................................11.Foreword...............................................