摘要
在酸碱平衡的基础上，以NaHCO3、KAISO4·12H2O、Ca（H2PO4）2·H2O为主要成份，研制了一种蛋糕专用复用膨松剂。通过正交试验确定了复合膨松剂的配比及与膨松剂使用效果密切相关的两个重要工艺参数：烘烤工艺条件和加水量。
At the base of the balance of acid and alkali, a comlex leavening agent for cake was manufactured with NaHCQ3.KAl(SO4 ). 12H2O. Ca(H2PO4 )2. H2O. The orthogonal expriment was conducted to find out the leavening a gent's optimum formula and the baking condition and the added waer quantity, The results showed that the baking con dition and the added water quantity were nearly relevant to the efficiency of the leavening agent.
