摘要
本研究以糙米和低筋面粉为原料,添加白砂糖、蛋糕油、鸡蛋等辅料,采用单因素实验、正交试验研究糙米蛋糕的工艺。研究结果表明糙米蛋糕的最优配方为糙米15g、低筋面粉100g、白砂糖80g、鸡蛋液120g、蛋糕油6g;最优加工条件为底火200℃,面火160℃,焙烤时间20min。此条件生产的糙米蛋糕品质好,营养价值高。
The optimum technology of brown rice cake was studied by single factor experiment and orthogonal experiment.The results showed that the optimal formal is 15 g brown rice,100 g low-gluten wheat flour,80 g sugar,120 g egg and 6 g cake oil.The optimum technology is bottom fire 200℃,surface fire 160℃,baking time 20 min.The nice quality and nutrition value could be obtained under these conditions.
作者
马栎
Ma Li(Jiangsu Vocational and Technical College of Finance&Economic,Huai'an,Jiangsu 223003)
出处
《粮食科技与经济》
2019年第11期115-117,共3页
Food Science And Technology And Economy
关键词
糙米
蛋糕
感官品质
brown rice
cake
sensory quality
