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KMID : 0380619900220010019
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.19 ~ p.25
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Effect of the Addition of Dietary Fiber on Salting of Cakes
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Abstract
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A study was undertaken to examine the effect of the addition of dietary fiber on quality at tributes of cakes during 12-days storage period at 21℃. Moisture content, degree of gelatinization, and hardness determinations were carried out. Addition of dietary fiber increased water holding capacity and decreased hardness and staling rate. Crumb color and sensory quality of cakes with and without dietary fiber was not significantly different.
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