低糖蛋糕配方的优化

Optimization of Low Sugar Cake Recipe

本论文对低糖蛋糕的配方进行优化,实验过程中以糖添加量、复合油脂添加量、泡打粉添加量、水添加量为因素,进行正交试验,最终确定了蛋糕的最佳配方为:低筋面粉500 g,鸡蛋7个,蔗糖添加量300 g,复合油脂添加量20 g,泡打粉添加量7.5 g,水添加量225 g,以该方法制得的蛋糕组织细腻,富有弹性。

This paper optimize the low sugar cake recipe, the experimental process in sugar content, compound grease additives, baking powder addition amount, water adding amount of factors, the orthogonal experiment, finally determines the optimum recipe for cake: strong flour, 500 g, seven eggs and sugar content of 300 g, compound grease content 20 g, baking powder addition amount 7.5 g, water adding amount 225 g, the cake with the method, the organization is exquisite, full of elasticity.