摘要
将高粱粉加入海绵蛋糕中,通过一定的加工工艺制成高粱粉海绵蛋糕,并通过单因素试验和正交试验确定蛋糕最优配方为高粱粉添加量25%,低筋粉添加量75%,鸡蛋添加量200%,蛋糕油添加量3%,白砂糖添加量80%,色拉油添加量20%,水添加量10%,按此最优组合生产出的蛋糕组织均匀、口感柔软、香味浓郁.
With the certain processing,sponge cake was made from sorghum powder,and through the single factor experiment combined with orthogonal test to determine the optimal formula for the cake,sorghum flour 25%,low flour 75%,egg 200%,oil cake 3%,sugar 80%,salad oil 20%,water 10%,according to the optimal combination to produce this cake was organization even,texture soft and fragrance.
作者
尤香玲
周航
徐向波
YOU Xiangling;ZHOU Hang;XU Xiangbo(Sichuan Tourism University,Chengdu,Sichuan 610100,China)
出处
《农产品加工》
2019年第15期5-7,共3页
Farm Products Processing
基金
四川旅游学院科研创新培育团队项目（18SCTUTDP04）
关键词
高粱粉
蛋糕
正交试验法
研制
sorghum flour
cake
orthogonal test
devetopment
