After apple pomace and fiber were added into wheat-flour for making cake, the viscosity and gluten contents were measured, and their influence on cake volume and aging were studied.

• 将苹果渣和苹果纤维添加至焙烤蛋糕的面粉中,测定了蛋糕粉湿面筋含量和浆料粘度的变化。探讨了对蛋糕的比容及老化的影响,结果表明:苹果渣和苹果纤维会引起面粉持水性的改变。