Resistant dextrin is processed from starch. It is a low-calorie glucan obtained by extracting and refining the indigestible components of baked dextrin with industrial technology. And it belongs to low-molecular-weight water-soluble dietary fiber including soluable corn fiber, soluble tapioca fiber, soybean fiber powder.

Resistant dextrin has many excellent physiological functions and processing characteristics: It can directly enter the large intestine, since it will not be digested and absorbed in the digestive tract. At the same time, it can also exert various physiological functions as dietary fiber, such as high digestive tolerance, low blood sugar index, low insulin index, low calorie, and prevention of dental caries. Resistant dextrin has relatively low viscosity and sweetness, and has the characteristics of easy solubility, low viscosity, acid stability, autoclave stability, freezing and thawing stability, low browning and storage stability. Consequently, it is very suitable for making beverages, such as carbonated drinks, juice drinks, lactic acid drinks, tea drinks. Not only that, it also has a wide range of applications in baking desserts. Because of its low calorie, it also has the same powder characteristics and processing adaptability as granulated sugar or sugar powder. Therefore, it can replace sugar or fat and can be adjusted into low calorie food or low-fat food. In addition, it can be used in dairy products, health products, flour products and meat products. The Research and Development personnel of Saigao group replaced 5%, 10%, 15% and 20% sucrose (resistant dextrin was provided by Shandong Saigao Group Co., Ltd.) to study the effect of resistant dextrin on the surface characteristics, coloring, slice, moisture retention and mildew time of cake. The results showed that adding resistant dextrin could improve the coloring performance, surface collapse and moisture retention of cake It can prolong the mildew time of cake. It provides ideas for the development of functional cake with both nutritional and health functions in the future. The results show that adding resistant dextrin can improve the coloring performance of the cake, improve the surface collapse of the cake, improve the moisture retention, and extend the moldy time of the cake. It provides ideas for the development of functional cake with both nutritional and health functions in the future.

1. Cake recipe

They were divided into five groups, among them, Group A is the whole sucrose group, Group B, C, D, and E were replaced with 5%, 10%, 15%, 20% sucrose respectively.

Cake Recipe

2.  Process flow

3. Experimental results

3.1 The effect of replacing sucrose with resistant dextrin on the surface properties and coloring properties of cakes

Fig. 1 The effect of replacing sucrose with resistant dextrin on the surface properties and coloring properties of cakes

Figure 1 From left to right are: A, sucrose cake; B, cake with 5% resistant dextrin; C, cake with 10% resistant dextrin; D, cake with 15% resistant dextrin; E. Cakes containing 20% resistant dextrin.

It can be seen from Figure 1 that after adding the resistant dextrin, (1) the coloring property of the cake is improved; (2) the collapse of the cake is improved, which indicates that the resistant dextrin has the effect of baking powder; (3) the small cracks on the surface of the cake are reduced, which indicates that after adding the resistant dextrin, the water holding capacity of the cake can be better, and the cracks on the cake surface caused by over drying can be prevented. And with the increase of the use of resistant dextrin, it becomes more and more obvious.

The side and the bottom of cake

Fig. 2 The effect of replacing sucrose with resistant dextrin on the side and bottom of the cake

The contents shown in Figure 2 from left to right are: A, sucrose cake; B, cake with 5% resistant dextrin; C, cake with 10% resistant dextrin; D, 15% resistant Dextrin cake; E. Cake containing 20% resistant dextrin.

It can be seen from Fig. 2 that the color of the side of the cake is not different. From the bottom, the use of resistant dextrin improved the coloring performance of the cake.

The section of cake

Figure 3 The effect of replacing sucrose with resistant dextrin on the section of cake

The contents shown in Figure 3 from left to right are: A, sucrose cake; B, cake containing 5% resistant dextrin; C, cake containing 10% resistant dextrin; D, cake containing 15% resistant dextrin; E, cake containing 20% resistant dextrin.

It can be seen from Figure 3 that the cut surface can reflect the different degree of compression resistance of different cakes. For example, A sucrose cake and B 5% resistant dextrin cake cannot be restored to their original shape after being cut. With the increase in the amount of resistant dextrin used in cakes, cakes containing 10% resistant dextrin, 15% resistant dextrin cakes, and 20% resistant dextrin cakes tend to be restored to their original state. This shows that its recovery is better.

3.2 The effect of replacing sucrose with resistant dextrin on cake moisture retention

Fig. 4 The effect of replacing sucrose with resistant dextrin on cake water loss rate

It can be seen from Figure 4: (1) The use of resistant dextrin has the function of improving moisture retention. (2) The higher the amount of resistant dextrin used, the better the moisture retention. By the 6th day, the water loss rate of 20% resistant dextrin was 0.94% lower than that of sucrose cake, and the moisture retention increased by 5.9%.

3.3 The effect of replacing sucrose with resistant dextrin on cake mildew time

Fig. 5 The effect of replacing sucrose with resistant dextrin on cake mildew time

It can be seen from Fig. 5 that the addition of resistant dextrin in the cake can effectively prolong the mildew time of cake, and with the increase of the content of resistant dextrin, the mildew time will be longer.