摘要
为了提高马铃薯的附加值,丰富蛋糕的花色品种,将马铃薯全粉添加到蛋糕中,通过单因素试验和正交试验确定了马铃薯全粉蛋糕的最佳配方为:鸡蛋180 g,白砂糖50 g,水40 g,植物油20 g,泡打粉0.5 g,塔塔粉0.5 g,食盐1 g,低筋面粉与马铃薯全粉质量比为3∶2,分别为低筋面粉30 g,马铃薯全粉20 g。以此配方加工的蛋糕风味纯正、组织均匀细腻,品质优良。
In order to increase the added value of potato and enrich the variety of cakes, potato granules were added to the cake. The optimal formula of potato granules cake was determined by single factor test and orthogonal test. The results showed that the optimal formula was as follows： egg 180 g, sugar 40 g, water 35 g, vegetable oil 20 g, baking powder 0.5 g, tata powder 0.5 g, salt 1 g, and the mass ratio of low-gluten flour to potato granules 3∶2（low-gluten flour 30 g and potato granules 20 g respectively）. With this formula, the cake we made had pure flavor, delicate tissue and good quality.
出处
《湖南农业科学》
2015年第7期60-62,66,共4页
Hunan Agricultural Sciences
基金
湖南农业大学本科大学生创新实验项目(XCX1518)
