올리고당의 첨가가 케잌의 품질과 노화에 미치는 영향

Fructo-oligosaccharide and isomalto-oligosaccharide were used to replace 10%, 20% or 30% of the sucrose in cake. Replacement with either fructo-oligosaccharide or isomalto-oligosaccharide resulted in cakes with higher volume, browner crust, yellower crumb. Cakes baked with oligosaccharide were softer than 100% sucrose cake. During 9 days storage at 20℃, the hardness of both 10% fructo-oligosaccharide and 10% isomalto-oligosaccharide cakes was higher than that of 20% and 30% oligosaccharide cakes up to 5 days. While the hardness of 20% and 30% fructo-oligosaccharide cake was higher than that of 10% fructo-oligosaccharide cake at the end of storage, there was no difference in hardness among 10%, 20% and 30% isomalto-oligosaccharide cakes. Cakes substituted with isomalto-oligosaccharide for sucrose at the level of 20% and 30% or with fructo-oligosaccharide at the level of 30% were significanlty moist compared to control. Replacement of sucrose with oligosaccharide, except with fructo-oligosaccharide at the level of 30%, did not affect significantly overall likeness of cakes.