摘要
通过检测蛋糕的质构特性、理化性质和感官性质,系统地分析了玉米粉对蛋糕品质影响,并通过正交试验,以感官品质为考核指标,确定了玉米蛋糕的最佳配方和玉米最佳粉碎粒度。玉米蛋糕不仅具有保健功能,而且具有较好的感官品质。
This paper analyzed the influence of corn meal on cake quality by detecting texture properties,physical and chemical properties,and sensory index of cake.The optimum formula of plain cake and the optimum grinding particle size of corn were found by orthogonal test.Under this condition,sensory quality and health function of the plain cake were highly thought of by assessing members.
出处
《中国食物与营养》
2011年第5期56-59,共4页
Food and Nutrition in China
基金
山东省科技计划项目"大宗农产品(粮油)深加工关键技术研究"(项目编号:SDSP2005-0410-09)
关键词
玉米粉
蛋糕品质
影响
corn meal
bread quality
effect
