| 苦荞麦保健蛋糕的研究 |
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| 引用本文： | 程琳娟,孙启发,周坚.苦荞麦保健蛋糕的研究[J].西部粮油科技,2010,35(2):75-77. |
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| 作者姓名： | 程琳娟 孙启发 周坚 |
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| 作者单位： | 武汉工业学院,武汉,430023 |
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| 摘 要： | 以低筋粉和苦荞粉为原料研究苦荞麦保健蛋糕的最佳配方。通过正交试验筛选表明:苦荞麦麦粉37.5 g、糖150 g、水175 mL,泡打粉3.0 g,低筋粉262.5 g,鸡蛋250 g,盐2.0 g,植物油30 g,奶粉30 g,蛋糕油12.5 g时蛋糕品质最好,其影响因素依次为:白砂糖水苦荞粉泡打粉。
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| 关 键 词： | 苦荞麦蛋糕 质构仪 配方 |
Study on Tartary Buckwheat Functional Cake |
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| CHENG Lin-juan,SUN Qi-fa,ZHOU Jian.Study on Tartary Buckwheat Functional Cake[J].China Western Cereals & Oils Technology,2010,35(2):75-77. |
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| Authors: | CHENG Lin-juan SUN Qi-fa ZHOU Jian |
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| Affiliation: | CHENG Lin-juan,SUN Qi-fa,ZHOU Jian(Wuhan Polytechnic University,Wuhan 430023,P.R.China) |
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| Abstract: | The optimal processing technologies of naked oat powder cake have been screened through orthogo-nal design.The optimal ingredients are got as followed:Tartary buckwheat 37.5 g,wheat powder 262.5 g,sugar 150 g,water 175 mL,egg 250 g,salt 2.0 g,cooking oil 30 g and natron 3.0 g. |
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| Keywords: | Tartary buckwheat cake texture analyzer ingredients |
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