摘要
分别采用一步法、二步法制作南瓜海绵蛋糕,研究原辅料配比对蛋糕品质的影响。结果表明,一步法制作南瓜蛋糕的最佳配方为(焙烤质量比%):低筋粉100、鸡蛋200、白砂糖100、南瓜20、水27、油27、蛋糕油5、泡打粉3、盐1,此时蛋糕整体品质较好,蛋糕比容为3.51 cm3/g。二步法制作南瓜蛋糕的最佳配方为(焙烤质量比%):低筋粉100、鸡蛋200、白砂糖100、南瓜25、水20、油10、蛋糕油5、泡打粉3、盐1,此时蛋糕整体品质好,蛋糕比容为3.79cm3/g。
Pumpkin cake was prepared by one-step and two-step processing technology respectively, and the effect of raw materials on the product quality was studied. The results indicated that the optimal formula of pumpkin cake by one-step processing technology was determined as follows （percentage of baking %）： flour 100, egg 200, sugar 100, pumpkin 20, water 27, oil 27, cake oil 5, baking powder 3, salt 1. Under such conditions, overall quality of the resultant cake is good, with cake specific volume of 3.51 cm3/g. The optimal formula of pumpkin cake by two-step processing technology was determined as follows （percentage of baking% ）： flour 100, egg 200, sugar 100, pumpkin 25, water 20, oil 10, cake oil 5, baking powder 3, salt 1. Under such conditions, overall quality of the resultant cake is very good, with cake specific volume of 3.79 cm3/g.
出处
《食品工业》
北大核心
2013年第5期71-75,共5页
The Food Industry
关键词
南瓜
海绵蛋糕
一步法
二步法
pumpkin
sponge cake
one-step processing technology
two-step processing technology
