摘要
研究了粉末油脂的添加对蛋糕预混合粉粉质的影响,并通过对蛋糕感官评定与质构分析,基本确定了蛋糕预混合粉中粉末油脂的添加量为5%,同时利用SPSS软件相关性分析进一步确认了蛋糕品质与质构各参数之间的关系,即硬度值和咀嚼性与蛋糕品质成负相关,弹性、回复性和黏聚性与蛋糕品质成正相关。
The influences of different addition level of powdered oil on cake mix are studied. It is proved that the recruitment of powdered oil is 5 % through the sensory evaluation and texture analyzer. Simultaneously, using the correlate analyse of SPSS, the further confirmation is that the cake quality has a negative correlation with hardness and chewiness, and has a positive correlation with springiness, adhensiveness and resilience.
出处
《粮食与食品工业》
2009年第3期22-25,共4页
Cereal & Food Industry
基金
国家"十一五"科技支撑计划重大项目:小麦专用粉和传统面制品工业化技术与装备开发(2006BAD05A09)
