麦苗蛋糕的研制

The Development of the Confusing Wheat Cake

本试验主要考察麦苗粉、鸡蛋、糖、蛋糕油的用量对麦苗蛋糕产品品质的影响。在确定各物质最佳添加量的基础上,确定麦苗粉的最佳粉碎度及泡打粉和水的用量。结果表明:麦苗粉用量为60 g,鸡蛋用量为550 g,糖用量为200 g,蛋糕油用量为20 g;麦苗粉的最佳粉碎度为100目,泡打粉和水的最佳用量分别为10 g、30 mL。按此配方生产的蛋糕口感松软细腻,有淡淡的麦草香气,综合品质最好。

This experiment mainly inspects wheat green powder, eggs, sugar, oil cake, the dosage of the influence on product quality, when determining the optimum adding amount of each material on the basis of to determine the best crushing degree of barley green powder and baking powder, and the dosage of the water. The results showed that wheat seeding powder dosage for 60 g, eggs is 550 g, sugar dosage is 200 g, the dosage of the oil cake for 20 g; the best crushing degree of wheat seeding powder of 100 mesh, baking powder and water the best dosage of 10 g respectively, 30 mL best. According to the formula in the production of cake tastes soft and fine and smooth, the faint aroma wheat straw, comprehensive quality is best.