| 低糖荞麦蛋糕加工方法的研究 |
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| 引用本文： | 王志刚,张玉先,李升升,吴奎元,郭秉印. 低糖荞麦蛋糕加工方法的研究[J]. 保鲜与加工, 2007, 7(4): 43-45 |
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| 作者姓名： | 王志刚 张玉先 李升升 吴奎元 郭秉印 |
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| 作者单位： | 河南科技大学食品与生物工程学院,洛阳,471003;河南科技大学食品与生物工程学院,洛阳,471003;河南科技大学食品与生物工程学院,洛阳,471003;河南科技大学食品与生物工程学院,洛阳,471003;河南科技大学食品与生物工程学院,洛阳,471003 |
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| 摘 要： | 以荞麦、白砂糖、水和泡打粉为主要原料，对加工低糖荞麦蛋糕方法进行试验，通过正交试验，确定4者最佳添加量。试验结果表明，添加荞麦粉100g，面粉150g，白砂糖80g，水150g，泡打粉4g时生产出的蛋糕品质最佳。
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| 关 键 词： | 蛋糕 低糖 荞麦 |
| 文章编号： | 1009-6221（2007）04-0043-03 |
| 修稿时间： | 2007-04-09 |
Study on Processing Method of Cake with Low-sugar and Buckwheat |
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| WANG Zhi-gang,ZHANG Yu-xian,LI Sheng-sheng,WU Kui-yuan,GUO Bing-yin. Study on Processing Method of Cake with Low-sugar and Buckwheat[J]. Storage & Process, 2007, 7(4): 43-45 |
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| Authors: | WANG Zhi-gang ZHANG Yu-xian LI Sheng-sheng WU Kui-yuan GUO Bing-yin |
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| Affiliation: | Department of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China |
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| Abstract: | The processing method of low-sugar buckwheat cake, by using buckwheat, sugar, water, baking powder was studied. Through orthogonal experimental design, the optimal additive amount of buckwheat, sugar, water, baking powder were determined. The result indicated that quality of product is best with buckwheat 100 g, flour 150 g, sugar 80 g, water 150 g and baking powder 4 g in cake were added. |
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| Keywords: | cake low-sugar buckwheat |
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