蛋糕的制作工艺和配方解析——以海绵蛋糕为例  

Analysis of cake making technology and recipe--taking sponge cake as an example

作　　者：谷俊华[1] GU Junhua(School of landscape and food engineering,Xuchang vocational technical college,Henan Xuchang 461000,China)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461000

出　　处：《食品工程》2022年第2期1-3,共3页Food Engineering

摘　　要：介绍了海绵蛋糕原辅料的特性及作用,重点描述了调糊、注模、烘烤等工艺的操作要点,并从蛋糕制作的配方平衡角度,对某企业生产的海绵蛋糕配方进行了解析和评价,以期为蛋糕从业者提供参考。The characteristics and functions of raw and auxiliary materials of sponge cake were introduced,and the operation points of blending,molding and baking were described emphatically.The sponge cake formula produced by a certain enterprise was analyzed and evaluated from the perspective of recipe balance in cake making,in order to provide reference for practitioners.

关 键 词：海绵蛋糕 制作工艺 配方 解析 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]