湿豆渣在蛋糕中的应用

Application of wet bean dregs in cake

对不同烘箱温度与配方、不同添加比例的湿豆渣对蛋糕品质的影响,添加湿豆渣对蛋糕保质期的影响进行了具体的研究。试验研究表明:当湿豆渣的添加量不大于30%时,生产出的蛋糕色香味和组织结构都比较好,使用酒精片保藏能保存30d以上。

The influences of different oven temperatures,formulas and added proportions of wet bean dregs on cake quality and the influences of adding wet bean dregs on cake shelf life were studied.Experimental study shows that when the content of wet bean dregs is not more than30%,the flavor and organization structure of the cake are good,and the cake can be saved more than 30 days by alcohol preservation。