食品科学 ›› 2004, Vol. 25 ›› Issue (1): 204-206.

• 技术应用 • 上一篇    下一篇

苦荞麦蛋糕生产工艺条件的研究

 肖诗明, 张忠, 吴兵   

  1. 西昌农业高等专科学校食品科学系
  • 出版日期:2004-01-15 发布日期:2011-10-24

Study on Processing Technology Condition of Bitter-buckwheat Cake

 XIAO  Shi-Ming, ZHANG  Zhong, WU  Bing   

  1. Xichang Agricultural College
  • Online:2004-01-15 Published:2011-10-24

摘要: 用正交试验探讨苦荞麦蛋糕生产中荞粉与面粉比、蛋粉比、加水量、乳化剂用量四因素对浆料打发时间、蛋糕比容、及蛋糕品质的影响,从而确立了苦荞麦蛋糕生产的最佳工艺条件。

关键词: 苦荞麦蛋糕, 工艺条件, 正交试验

Abstract: The factors such as ratio of Bitter-buckwheat and flour, ratio of egg and flour, quantity of water and quantity ofemulsifier influencing the foaming time ,yield of volume and cake quality of the Bitter-buckwheat cake, were studied withorthogonal experiment. As a result the optimal techology conditions for Bitter-buckwheat cake were determined.

Key words: bitter-buckwheat cake, technology condition, orthonal experiment