采用赤藓糖醇代替蔗糖作为甜味剂,用小麦胚芽粉代替部分面粉,将蚕豆皮制备的高膳食纤维添加到面粉中,以不同配比制作高膳食纤维低热量的功能性蛋糕.通过单因素试验和正交试验,探讨了不同添加量的小麦胚芽粉、赤藓糖醇、蚕豆皮粉、低筋面粉对蛋糕的感官特性和质构特性的影响.结果表明,无糖高膳食纤维麦胚蛋糕的最佳配方为:鸡蛋95 g ,赤藓糖醇40 g ,低筋面粉45g,小麦胚芽粉3g,蚕豆皮粉2.5g,香草精0.5g;另外,低筋面粉添加量对无糖高膳食纤维麦胚蛋糕的感官特性的影响最大,其次是赤藓糖醇添加量、蚕豆皮粉添加量、小麦胚芽粉添加量.%The functional cake with higher dietary fiber and lower calories was produced in this experiment ,in which the erythritol instead of sucrose as sweetener ,wheat germ flour replace wheat flour ,high dietary fiber extracted from broad bean hull was added to wheat flour .Based on the single-factor and orthogonal experiments ,the effects of additives amount of wheat germ flour , erythritol ,skin powder of broad bean , low-gluten flour on the sensory qualities and textural qualities of the functional cake with higher dietary fiber and lower calories were investigated respectively .Based on the indicator of sensory evaluation ,the formula for the functional cake were optimized through the orthogonal experiments that is egg 95 g ,erythritol 40 g ,wheat flour 45 g , wheat germ flour 3 g ,skin powder of broad bean 2 .5 g ,vanilla 0 .5 g .The results indicated that addition amount of low-gluten flour had the most significant effect on the sensory score of the functional cake ,followed in turn by addition amount of erythritol ,addition amount of skin powder of broad bean ,and addition amount of w heat germ flour.
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