摘要
用藕粉代替部分低筋面粉,制作藕粉蛋糕。在蛋糕的基础配方上,通过单因素试验和正交试验得到藕粉蛋糕的最佳配方:藕粉添加量10%、水添加量26%、泡打粉添加量3%(均为基于面粉的量)。
In the basic formula, according to the single factor and orthogonal test, the optimum formula of the lotus root starch cake was obtained, which was as following： lotus root starch 10% （lotus root starch instead of part of cake flour）, the amount of water 26%, add baking powder 3% （based on the amount of flour）.
出处
《食品工业》
北大核心
2012年第12期4-5,共2页
The Food Industry
基金
河南省科技攻关重点项目(112102210310)
许昌学院教研项目(02011041)
关键词
藕粉
蛋糕
正交试验
lotus root starch
cake
orthogonal test
