马铃薯全粉在发糕中的应用研究

Study on the Application of Potato Powder in Steamed Sponge Cake

把马铃薯全粉按照不同比例添加到小麦面粉中制作成传统中式食品——发糕,测定其硬度、弹性并对其感官品质进行评价,以获得马铃薯全粉发糕的最佳配方,并根据试验结果制作发糕预拌粉。研究结果表明,添加适量的马铃薯全粉能够有效改善发糕的品质和营养价值,综合不同添加量对发糕品质的影响分析得出,马铃薯全粉与小麦粉添加比例为1∶4时制作的发糕品质最佳。

By adding the whole potato flour to wheat flour in different proportions to make traditional Chinese food-steamed sponge cake,the best formula of the whole potato steamed sponge cake was studied by evaluating its sensory quality and measuring its hardness,and the cake premixed powder was made according to the experimental results. The results showed that adding the proper amount of potato powder could effectively improve the quality and nutritional value of the cake,and analyzed the effect of different additions on the quality of steamed sponge cake. It was concluded that the quality of the steamed sporge cake made when the proportion of uhole potato powder and wheat flour 1∶4 was the best.