摘要
以荞麦、白砂糖、水和泡打粉为主要原料,对加工低糖荞麦蛋糕方法进行试验,通过正交试验,确定4者最佳添加量。试验结果表明,添加荞麦粉100g,面粉150g,白砂糖80g,水150g,泡打粉4g时生产出的蛋糕品质最佳。
The processing method of low-sugar buckwheat cake, by using buckwheat, sugar, water, baking powder was studied. Through orthogonal experimental design, the optimal additive amount of buckwheat, sugar, water, baking powder were determined. The result indicated that quality of product is best with buckwheat 100 g, flour 150 g, sugar 80 g, water 150 g and baking powder 4 g in cake were added.
出处
《保鲜与加工》
CAS
2007年第4期43-45,共3页
Storage and Process
关键词
蛋糕
低糖
荞麦
cake
low-sugar
buckwheat
