摘要
糖是饼干中常用的原料,糖除了使产品产生甜味外,对饼干的颜色、口感、厚度和表面的扩展程度以及内部组织结构均有影响,在生产过程中,经常使用的糖有砂糖、糖粉、各种糖浆等,不同种类的糖,其性质都不尽相同,即使是同一糖,颗粒的大小不同,使用量不同也会产生不同的结果.
By changing the type and amount of sweetener, The article has researched the function of sweetener in the biscuits quality. The result indicates that： with the increase of the sweetener amount, the diameter increase of biscuit was enlarged, also the particle of the sweetener affect the diameter increase： icing sugar give the biscuit a larger diameter increase; The syrup have a good result in water binding capability ： the biscuit with syrup has a less weight loss; Dextrose obviously affects the color of the biscuit, but has no effect on the diameter increase of the biscuit.
出处
《中国食品工业》
2005年第8期55-56,共2页
China Food Industry
