豆渣膳食纤维杯子蛋糕的研制

The development of soybean dregs dietary fiber cup cakes

用豆渣粉替代部分小麦粉制作杯子蛋糕,结果表明,当豆渣粉添加量为8%时,杯子蛋糕感官品质最佳。通过单因素试验和正交试验,确定最优蛋糕配方为豆渣粉添加量8%,糖粉70g,鸡蛋的添加量90g,泡打粉添加量4g,成品膳食纤维含量较普通杯子蛋糕增加了287%。

Soybean dregs powder was used to replace part of the cup cake flour to study the influence on cake quality charac-teristics and sensory characteristics. The result showed that when adding quantity of soybean dregs powder at 8%, the sensory quality is the best. Through sensory evaluation and single factor experiment, the best formula was determined as： soybean dregspowder addition of 80%, sugar powder addmon of 70 g, eggs addition of 90 g, baking powder addition of 4 g. And the amount of the dietary fibre in the product is 287% than that of the ordinary cup cakes.