胡麻籽油在蛋糕加工中的应用

Application of Flax Seed Oil in Cake Processing

对胡麻籽油在蛋糕加工中的应用进行研究,以确定一种最佳的制作工艺。分别以烘烤时间、鸡蛋液用量、胡麻籽油用量、白糖用量为因素,以感官评分作为评价指标进行试验,根据单因素试验和正交试验,最终确定最佳制作工艺,即烧烤时间20 min、鸡蛋液用量200 g、胡麻籽油用量25 g、白糖用量160 g,可制作出外观性能好,口感松软,有一定营养价值的蛋糕,也为将胡麻籽油应用于蛋糕加工中提供技术支持。

The application of flax seed oil in cake processing was studied in order to determine the best processing technology.On baking time, egg liquid dosage, dosage of oil flax seed oil and sugar consumption for factors, with sensory evaluation indexes as scoring test, according to the single factor test and orthogonal test, ultimately determine the optimal production process, namely barbecue time 20 min, egg liquid dosage 200 g, dosage of oil flax seed oil 25 g, and 160 g sugar dosage, and make the cake with good appearance performance, soft taste and certain nutritional value. It also provided technical support for the application of flax seed oil in cake processing.