摘要
通过正交试验,研究了玉米皮粉添加量、白砂糖添加量、鸡蛋添加量、泡打粉添加量对蛋糕品质的影响,得到了生产玉米皮保健蛋糕的工艺参数和最佳配方。
The effects of corn bran addition, granulated sugar dosage, egg addition, baking powder addition on quality of cake were studied by orthogonal test. The optimum technological parameter of health cake with corn bran was got.
出处
《农产品加工（下）》
2009年第8期33-35,共3页
Farm Products Processing
关键词
玉米皮
泡打粉
蛋糕
corn bran
baking powder
cake
