金荞麦清蛋糕和土司面包的开发研制  

Research on the Development of Fagopyrum Cymosum Cake and Toast

作　　者：唐宇[1] 钟志惠[1] 孙俊秀[1] 贾洪锋[1] 冯贤贤[1] 

机构地区：[1]四川烹饪高等专科学校,四川成都610100

出　　处：《食品研究与开发》2013年第14期39-41,共3页Food Research and Development

基　　金：四川省科技厅重点攻关课题(04NG001-15);四川省教育厅重点课题(11ZA176)

摘　　要：以金荞麦粉与小麦面粉按不同的配比研制出组织松软,色泽和口感均优良的营养保健型清蛋糕和土司面包。采用正交试验对金荞麦清蛋糕和土司面包制作工艺及配方进行了研究。结果表明,金荞麦清蛋糕最佳配方为小麦面粉120 g,金荞麦粉30 g,鸡蛋360 g,糖120 g。金荞麦土司面包最佳配方为小麦面粉900 g,金荞麦粉100 g,水600 g,糖100 g。Our study makes researches on the baking techniques,procedures as well as recipes of the Fagopyrum Cymosum cake and toast by Orthogonal test.We aims to find out the best recipe with right proportion of flour and the Fagopyrum Cymosum flour for producing some new health cakes and bread in good texture,color and taste.The results show that the best recipe for the Fagopyrum Cymosum cakes was： wheat flour 120 g,Fagopyrum Cymosum flour 30 g,egg 360 g,sugar 120 g;while for toast： wheat flour 900 g,Fagopyrum Cymosum flour 100 g,water 600 g,sugar 100 g.

关 键 词：金荞麦 清蛋糕 土司面包 蛋白质 芦丁 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]