This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potat...This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows： ratio of wheat flour to tuckahoe power at 8：2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.展开更多
基金Supported by Natural Science Foundation of Hubei Province(2013CFB472)~~
文摘This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows： ratio of wheat flour to tuckahoe power at 8：2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.
