| 豆渣纤维蛋糕生产工艺研究 |
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| 引用本文： | 刘华英,张锐利.豆渣纤维蛋糕生产工艺研究[J].中国食物与营养,2010(11):55-57. |
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| 作者姓名： | 刘华英 张锐利 |
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| 作者单位： | 塔里木大学生命科学学院,阿拉尔845500 |
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| 摘 要： | 将豆渣添加到蛋糕中,制成含有大量膳食纤维的功能蛋糕。通过对蛋糕中加入豆渣纤维的量及其他影响因素分析,对豆渣在蛋糕中生产工艺进行探索。经正交试验得出豆渣纤维蛋糕的最佳配方:鸡蛋35%、砂糖6%、蛋糕油1.9%、泡打粉0.7%、豆渣35%、面粉12%。
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| 关 键 词： | 豆渣 纤维 蛋糕 |
Study on Processing Technique of Fibre Cake Added Bean Dregs |
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| LIU Hua-ying,ZHANG Rui-li.Study on Processing Technique of Fibre Cake Added Bean Dregs[J].Food and Nutrition in China,2010(11):55-57. |
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| Authors: | LIU Hua-ying ZHANG Rui-li |
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| Affiliation: | (College of Life Sciences,Tarim University,Alar 843300) |
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| Abstract: | Technology and factors that influence cake added bean dregs were studied.The optimal technique and best formula obtained by experiments was 35% eggs,6% granulated sugar,1.9% cake oil,0.7% baking powder,35% bean dregs,12% flour. |
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| Keywords: | Bean Dregs Fibre Cake |
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