摘要
苦荞有着一般谷物原料所不具备的营养价值和保健功能。以微波加热方式制作苦荞微波蛋糕,不仅简便易行,而且易于在广大普通家庭中推广。本研究通过正交实验探讨苦荞粉添加量、泡打粉添加量、微波加热时间等对苦荞微波蛋糕品质的影响,确定了苦荞微波蛋糕的最佳配方和加工工艺参数。
Buckwheat has nutritional value and healthy function which general grain materials do not have. It is simple and easy to make microwave buckwheat cake via microwave heating method, and it is easy to popularize among the ordinary families. This paper discusses the addition amount of buckwheat powder, baking powder and the effect on buckwheat microwave cake which the time of microwave heating has through orthogonal experiment, and determines the optimal formula and processing parameters of microwave buckwheat cake.
出处
《食品与发酵科技》
CAS
2009年第6期48-50,共3页
Food and Fermentation Science & Technology
关键词
苦荞麦
苦荞微波蛋糕
工艺条件
buckwheat
microwave buckwheat cake
technological conditions
