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| 添加玉米粉对蛋糕品质影响的研究 | |
| 引用本文： | 代养勇,王志刚,董海洲,齐晓艳,汤月敏,韩鹏. 添加玉米粉对蛋糕品质影响的研究[J]. 中国食物与营养, 2011, 17(5): 56-59 |
| 作者姓名： | 代养勇 王志刚 董海洲 齐晓艳 汤月敏 韩鹏 |
| 作者单位： | 1. 山东农业大学食品科学与工程学院,山东泰安,271018 2. 山东省枣庄市质量技术监督局,山东枣庄,277100 3. 山东省聊城高级财经职业学校,山东聊城,252001 |
| 摘 要： | 通过检测蛋糕的质构特性、理化性质和感官性质,系统地分析了玉米粉对蛋糕品质影响,并通过正交试验,以感官品质为考核指标,确定了玉米蛋糕的最佳配方和玉米最佳粉碎粒度。玉米蛋糕不仅具有保健功能,而且具有较好的感官品质。 |
| 关 键 词： | 玉米粉 蛋糕品质 影响 |
Effect of Addition of Corn Meal on Cake Quality |
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| DAI Yang-yong,WANG Zhi-gang,DONG Hai-zhou,QI Xiao-yan,TANG Yue-min,HAN Peng. Effect of Addition of Corn Meal on Cake Quality[J]. Food and Nutrition in China, 2011, 17(5): 56-59 | |
| Authors: | DAI Yang-yong WANG Zhi-gang DONG Hai-zhou QI Xiao-yan TANG Yue-min HAN Peng |
| Affiliation: | DAI Yang-yong1,WANG Zhi-gang2,DONG Hai-zhou1,QI Xiao-yan1,TANG Yue-min3,HAN Peng2 (1Food Science and Engineering College,Shandong Agriculture University,Taian 271018,China,2Zaozhuang Bureau of Quality and Technical Supervision,Zaozhuang 277100,3Liaocheng Senior Financial Vocational School,Liaocheng 252000,China) |
| Abstract: | This paper analyzed the influence of corn meal on cake quality by detecting texture properties,physical and chemical properties,and sensory index of cake.The optimum formula of plain cake and the optimum grinding particle size of corn were found by orthogonal test.Under this condition,sensory quality and health function of the plain cake were highly thought of by assessing members. |
| Keywords: | corn meal bread quality effect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |