FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 204-206.
Previous Articles Next Articles
XIAO Shi-Ming, ZHANG Zhong, WU Bing
Online:
Published:
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
XIAO Shi-Ming, ZHANG Zhong, WU Bing. Study on Processing Technology Condition of Bitter-buckwheat Cake[J]. FOOD SCIENCE, 2004, 25(1): 204-206.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2004/V25/I1/204