摘要
本文以鹰嘴豆替代部分面粉、蛋白糖替代白糖、小苏打替代泡打粉制作鹰嘴豆无糖蛋糕,通过正交实验得到的最佳工艺配方为:鹰嘴豆粉用量40%(面粉和鹰嘴豆粉总量500 g)、鸡蛋500 g、蛋白糖50 g、小苏打粉8 g、蛋糕油25 g、水40%(占粉料的百分比)。蛋糕成品表面金红、有光泽,质地松软、有弹性,口感鲜香微甜,略带番茄味,为利用鹰嘴豆开发具有保健功能蛋糕新品种提供参考。
This paper made chickpea sugar free cake made of chickpea instead of part flour, protein sugar instead of sugar and baking soda instead of baking powder. The best formula obtained through orthogonal experiment was： 40%（flour and 500 g of chickpea powder）, 500 g of egg, 50 g of protein sugar, 8 g of baking soda, 25 g of cake oil. Water 40%（the percentage of the powder）. The surface of the cake is golden red and shiny, soft and elastic, with sweet taste and tomato flavor. The purpose of this study is to provide a reference for developing new cake with health care function by chickpeas.
作者
田俊
王晓燕
王剑
TianJun, Wang Xiaoyan, WangJian(Changji Vocational and Technical College, Changji831100, Chin)
出处
《现代食品》
2018年第7期180-183,187,共5页
Modern Food
关键词
鹰嘴豆
蛋糕
工艺
营养评价
Chickpea
Cake
Technology
Nutritional evaluation
