METHOD FOR PREPARING NON-SHORTENING YELLOW LAYER CAKE CONTAINING STARCH DEXTRIN

摘要

PURPOSE: Method for preparing non-shortening yellow layer cake containing starch dextrin improves the composition an existing layer cake which contains excessive shortening by replacing shortening with starch dextrin with low calorie and cost. CONSTITUTION: A non-shortening yellow layer cake is provided by applying one chosen out of Maltodextrin(MD), Amylodextrin(AD), Octenyl succinylated amylodextrin(OSAD), or the composite of MA and AD, or the composite of MD and OSAD instead of shortening in the process of preparing the existing layer cake. As the results of experiments, the most suitable combining ratio of MD : AD and MD : OSAD is 50 : 50.