乳化蛋糕一步法与二步法的比较研究  

Comparison Between Direct and Secondary Method of Emulsifying Cake

作　　者：肖崇俊[1] 钟志惠[1] 何成 景瑞忠 魏士光 

机构地区：[1]四川烹饪高等专科学校

出　　处：《郑州粮食学院学报》1998年第2期96-99,共4页Journal of Zhengzhou Institute of Technology

摘　　要：试验对乳化海绵蛋糕制作的一步法与二步法进行了比较。结果表明，两种方法在打发时间、打擦度与蛋糕品质方面各有其优点与不足，供制作者在选择工艺时参考。We compared the direct method of emulsigying sponge cake with the secondary method of emulsifying sponge cake. The results showed two methods had some strong points and weak pionts respectively in soaming time, foaming degree and cake quality. These may be for reference when chosing technology.

关 键 词：海绵蛋糕 乳化法 打擦度 蛋糕制作 一步法 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]