苦荞麦保健蛋糕的工艺研究  

Study on health cake made from tartary buckwheat

作　　者：程琳娟[1] 孙启发[1] 周坚[1] 

机构地区：[1]武汉工业学院,湖北武汉430023

出　　处：《粮油食品科技》2010年第4期34-35,51,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：通过正交试验筛选了苦荞麦蛋糕的最佳配方。结果表明:苦荞麦麦粉37.5 g、糖150 g、水175mL,泡打粉3.0 g,低筋粉212.5 g,鸡蛋250 g,盐2.0 g,植物油30 g,奶粉30 g,蛋糕油12.5 g时蛋糕品质最好,其影响因素依次为:白砂糖>水>苦荞粉>泡打粉。The optimal recipe of tartary buckwheat cake was selected by orthogonal test.The result showed that with the recipe of tartary buckwheat 37.5g,wheat flour 212.5g,sugar150g,water 175mL,natron 3.0g,egg 250g,salt 2.0g,vegetable oil 30g,milk powder 30g,cake oil 12.5g,the best quality of cake was obtained.The effect was sugar water tartary buckwheat natron.

关 键 词：苦荞麦蛋糕 工艺 营养特性 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]