FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 204-206.

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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

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