【摘要】 用正交试验探讨苦荞麦蛋糕生产中荞粉与面粉比、蛋粉比、加水量、乳化剂用量四因素对浆料打发时间、蛋糕比容、及蛋糕品质的影响,从而确立了苦荞麦蛋糕生产的最佳工艺条件。更多还原

【Abstract】 The factors such as ratio of Bitter-buckwheat and flour, ratio of egg and flour, quantity of water and quantity ofemulsifier influencing the foaming time ,yield of volume and cake quality of the Bitter-buckwheat cake, were studied withorthogonal experiment. As a result the optimal techology conditions for Bitter-buckwheat cake were determined.更多还原