Использование сахарозаменителей в технологии вафельных листов
2009
Vas'kina, V.A. | Frolova, T.Yu., Moscow State Univ. of Food Production (Russian Federation)
Sugar substitutes (SS) are studied in the technology of wafer sheets (WS) which are need to product sweets, cakes, pastries and ice cream. A relocation of sugar by SS (isomalte and xylitol) can transfer WS into the category of healthy foods without a quality loss. The influence of sugar and SS on humidity (HM) of WS is shown up: introduction of sugar in the formulation of WS leads to an increase of their HM; the minimum amount of moisture contains in WS if the percentage of sugar in the emulsion is not more than 1.89% ; an increase of the percentage of sugar in the emulsion up to 13.75% results in HM of 3.2%, which is more than the minimum HM in 2 times; the use of isomalte or xylitol in the formulation of WS also leads to an increase in their HM. The substances can be placed in the follow range sugar isomalte xylitol by their ability to retain moisture in the WS. The studied effects of sugar and SS on strength (SN) of WS have shown: sugar leads to a decrease of SN; the highest SN of WS (11.73 N) is observed when a proportion of sugar in the emulsion is not more than 1.89%; if this increases up to 13,75% , SN of WS decreases to 3.2 N, which is less than the maximum SN in 4 times; isomalte or xylitol also reduces SN in WS. Isomalte influences nearly in the same way as sugar. It is possible to add no more than 2.0% of sugar or SS into formulation of WS to avoid unwanted sickly-sweet taste. Xylitol has a more significant impact on SN of WS and it requires changes in the technology of WS to be one of the additiveies
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