摘要
以复配的杂粮粉为主要原料研究杂粮蛋糕的配方,通过单因素及正交试验,考察杂粮粉、蛋糕油、鸡蛋、糖的添加量对杂粮蛋糕感官品质及面粉粉质和面团拉伸特性的影响。优化杂粮蛋糕配方,确定其最佳配方为:小麦粉80%、杂粮粉添加量20%、鸡蛋200%、糖80%、蛋糕油10%、色拉油20%、牛奶20%(以总粉计)。在此配比下制作出的蛋糕蛋香纯正、组织细密,口感好。
The formula of multigrain cake was studied with multigrain flour as the main raw material.The effects of the addition of multigrain flour, cake oil, egg and sugar on the sensory quality of multigrain cake and the tensile properties of flour and dough were investigated by single factor and orthogonal test.Optimized the formula of coarse grain cake, and determined the best formula: wheat flour 80 %, coarse grain powder 20 %, eggs 200 %, sugar 80 %, cake oil 10 %, salad oil 20 %, milk 20 %(total powder).With this ratio, the cake had pure flavor, fine organization and good taste.
作者
李相敏
何新益
甄润英
LI Xiang-min;HE Xin-yi;ZHEN Run-ying(College of Food Science and Bio-engineering, Tianjin Agricultural University, Tianjin 300384, China;Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center,Tianjin 300384, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第18期110-114,共5页
Food Research and Development
基金
天津市科技计划项目(17YFNZNC00070)
天津市武清区科技发展计划项目(WQKJ201720)
天津市大学生创业训练项目(201810061094)
关键词
蛋糕
杂粮粉
小麦粉
粉质特性
拉伸特性
cake
miscellaneous grain powder
wheat flour
silty properties
tensile properties
