摘要
本文从影响蛋液起泡性的最主要因素加以分析研究,确定出蛋液起泡最佳的蛋糖比例为1:1。据此拟定工艺技术参数,可以生产出理想的蛋糕产品。
The ratio of egg to granulated sugar is a chief factor affecting foaming of egg solu-tion. The experiment showed that high quality cake can be got, when the ratio is 1: 1.
出处
《河北北方学院学报（自然科学版）》
1999年第2期35-36,共2页
Journal of Hebei North University:Natural Science Edition
关键词
蛋液起泡性能
蛋糖比例
Foaming of egg solution
Ratio of egg to granulated sugar
