摘要
降低传统蛋糕中白砂糖的使用量,添加南瓜泥,以面粉、鸡蛋为主要原料,对低糖南瓜蛋糕进行研究,通过正交试验,确定了低糖南瓜蛋糕的配方。
Adding Pumpkin puree ,low sucrose, flour and eggs as the majority material ,the manufacturing technology of low-sucrose cake were studied, the technological parameters formula of low-sucrose cake in terms of perpendicular test.
出处
《食品研究与开发》
CAS
北大核心
2013年第15期37-39,共3页
Food Research and Development
关键词
低糖
南瓜泥
正交试验
蛋糕
low-sucrose
pumpkin puree
orthogonal experiment
cake
