수화 전처리에 따른 양쪽성 저분자 유화제 ( Small Molecule Amphiphile ) 의 첨가 수준이 저 열량 케익 체계에 미치는 영향 = Effects of hydration pretreatment on small molecule amphiphiles ( SMA ) at two levels in reduced - calorie cake systems

다국어 초록 (Multilingual Abstract)

The effects of small molecule amphiphiles(SMA) at 1.5 and 15% levels were compared with or without heating to 65℃ and cooling pretreatment in modified reduced-calorie cake systems. The SMA used were monoglycerides(MG), sorbitan monosterate(SMS), Vanall^R, polysorbate 60(PS60), sucrose ester(SE) F10, F70, and F160. Low batter specific gravities with high cake volumes were noted with the high levels of treated SMS, MG, and SE F10 and F70 or cakes with treated low levels of SE F160, F70 and PS 60. Cake volumes with the treated low levels of SEF160, F70, and PS 60 were comparable to cake volumes when using an untreated high level of Vanall^R.