影响戚风蛋糕风味特点的因素  

The Factors Affecting the Flavor Characteristics of Chiffon Cake

作　　者：冯莉[1] FENG Li(Guangzhou Institute of Technology,Guangzhou 510000,China)

机构地区：[1]广州工程技术职业学院,广东广州510000

出　　处：《食品安全导刊》2022年第35期145-148,共4页China Food Safety Magazine

基　　金：广州工程技术职业学院-冯莉点心技能大师工作室(YDS202101)。

摘　　要：戚风蛋糕组织膨松,水分含量高,味道清淡不腻,口感细腻,是目前最受欢迎的蛋糕之一,特别是戚风蛋糕柔软、细腻的口感的风味特点,更能引起许多食客的喜爱。因此,柔软、细腻、水分含量高便成为戚风蛋糕的明显特征。要制作柔软、细腻、水分含量高的戚风蛋糕,掌握影响戚风蛋糕风味特点的因素是关键。The chiffon cake tissue is puffy,high moisture content,the taste is light and not cloying,it has a delicate texture,it’s one of the most popular cakes right now,especially the soft,delicate flavor characteristics of chiffon cake,can make many diners like it.As a result,softness,delicacy and high moisture content are the obvious characteristics of this chiffon cake.To make a soft,delicate chiffon cake with a high moisture content,it is the key to master the factors affecting the flavor characteristics of chiffon cake.

关 键 词：戚风蛋糕 风味特点 影响 因素 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]