Application research of fat substitute using modified lotus root starch, polydextrose and maltodextrin for making Danish bread

By simulating the characteristics of sheet sweet butter, modified lotus root starch, polydextrose and maltodextrin were used as fat substitutes for making Danish bread.Relative hardness, elasticity and viscosity of fat substitutes and sensory scores of Danish bread were selected as main criteria. The optimum formula for fat substitution was determined through the single factor and orthogonal test. The results showed that the optimum application amount was 300 lotus root modified starch, 60 polydextrose, 10 maltodextrin, 60 soybean phospholipid, 6 valumaster milk flavor powder, 130 xylitol and 100 water. The relative hardness, elasticity and viscosity of fat substitute was 96.2%, 94.3%, 97.0%, respectively.The sensory score of Danish bread was 9.64.