摘要
对影响蛋糕品质的几个主要因素进行了研究,并通过正交试验对影响产品品质的因素进行分析。得出结论:大豆分离蛋白替代鸡蛋的比例为20.0%,大豆分离蛋白和鸡蛋总量与面粉的比值为1.75,大豆分离蛋白的质量分数为15%,黄原胶添加量为1.5g/L时,蛋糕的品质最佳。
The influence of several major factors on the cake was studied and analyzed by the factors of orthogonal experiment with effect on cake quality. The conclusion showed that the ratio of the soybean protein isolate （SPI） solution replacing the egg is 20.0% , the quantity ratio of SPI solution and egg sum to flour is 1.75, the mass fraction of SPI solution is 15% and the cake quality was best as the amount of xanthan gum added is 1.5 g/L.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第4期13-14,17,共3页
Cereal & Feed Industry
