可连续产气的多效泡打粉

Study on the Performance of New Multiple Effect Baking Powder

通过理论分析和试验探索，设计出一种新型的蛋糕用多效泡打粉（淀粉：明矾：酒石酸氢钾：磷酸二氯钙：碳酸氢钠＝１０：１０：５：４５：３０）。该产品是一种持效性泡打粉，它能够在焙烤时持续产气，从而保证蛋糕在焙烤过程中形成自己所特有的结构。本产品在设计时注意了中后期产气，早期只提供少量的气体使面团内部形成足够多的气点，而不使其产气过多和过快，从而保证了多效泡打粉的整体效果。使用效果评价试验表明，本产品的烤炉胀发比早苗产品要好，蛋糕比容分别为５.５６５和５.５３２，使用本产品烤制的蛋糕更为松软，口感更好，并且具有更好的抗老化作用。

Based On the theoretical analysis as well as experimental trial a new recipe has been established for a multiple effect baking powder(Starch:KAl(SO4)2:KHC4H4O6:Ca(H2PO4)2:NAHCO3=10:10:5:45:30).The cake baking experiments showed that the new baking powder has better performance than double baking powder.with the same cake formulation for batter and cake preparation the cake volume ratio was 5.565g/ml for the new baking powder in comparison with 5.532g/ ml for the old one.The cade prepared with new baking powder had better taste softer structure and slower stale rate.