无糖高纤维蛋糕的研究进展

摘要

无糖高纤维蛋糕逐渐成为当今社会的研究热点.综述食糖替代品、膳食纤维源以及功能性成分添加在无糖高纤维蛋糕的研究状况,为改善蛋糕品质以及增添多种有较高营养价值的蛋糕提供理论参考.%Recently, sugar free, high dietary fiber cakes has gradually become a research focus. This paper reviews sugar substitute , dietary fiber source and the functional component added in cakes , which provides a theoretical basis for improving the cake quality and increasing species of cake.