| 荞麦粉蛋糕生产工艺技术的研究 |
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| 引用本文： | 邱向梅. 荞麦粉蛋糕生产工艺技术的研究[J]. 食品科学, 2007, 28(8): 596-598 |
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| 作者姓名： | 邱向梅 |
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| 作者单位： | 内蒙古商贸职业学院工程系 内蒙古呼和浩特010010； |
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| 摘 要： | 将荞麦粉和小麦粉以不同配比制作蛋糕,并对蛋糕性能进行研究,通过蛋糕品质评分选出最佳的配比方案。
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| 关 键 词： | 荞麦粉 小麦粉 蛋糕 |
| 文章编号： | 1002-6630（2007）08-0596-03 |
| 修稿时间： | 2007-04-18 |
Research on Processing Technique of Buckwheat Cake |
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| QIU Xiang-mei. Research on Processing Technique of Buckwheat Cake[J]. Food Science, 2007, 28(8): 596-598 |
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| Authors: | QIU Xiang-mei |
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| Affiliation: | Department of Engineering, Inner Mongolia Vocational College of Business Trade, Hohhot 010010, China |
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| Abstract: | Cakes were made with buckwheat and wheat flour in different mixture proportions, and their properties were studied. The optimum formula was determined by assessing the tests quality of those cakes. |
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| Keywords: | buckwheat powder wheat flour cake |
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