| 豆渣小米蛋糕研制 |
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| 引用本文： | 赵功玲,娄天军,莫宏涛,马永正.豆渣小米蛋糕研制[J].食品科技,2004(12):28-30. |
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| 作者姓名： | 赵功玲 娄天军 莫宏涛 马永正 |
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| 作者单位： | 河南科技学院,新乡,453003 |
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| 摘 要： | 用豆渣粉、小米粉取代部分面粉制成一种新型蛋糕。通过正交实验得出新型蛋糕的最佳配方,该蛋糕纤维含量高、蛋白质营养价值高、有特殊的米香味。
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| 关 键 词： | 豆渣 小米 膳食纤维 蛋糕 |
| 文章编号： | 1005-9989(2004)12-0028-03 |
| 修稿时间： | 2004年7月13日 |
Cake with soybean residue powder and millet power |
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| ZHAO Gong-ling,LOU Tian-jun,MO Hong-tao,MA Yong-zheng.Cake with soybean residue powder and millet power[J].Food Science and Technology,2004(12):28-30. |
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| Authors: | ZHAO Gong-ling LOU Tian-jun MO Hong-tao MA Yong-zheng |
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| Abstract: | The new type of cake was made by substituting soybean residue power and millet power for a part of wheat power. The best formula were obtained by experiment. The cake was nutritious and had much dietary fiber, special sweet-smelling. |
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| Keywords: | soybean residue powder millet power dietary fiber cake |
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