【摘要】 探讨了使用全蛋粉制作海绵蛋糕的影响因素,发现与新鲜鸡蛋制作海绵蛋糕相比,蛋粉的复水时间、面糊搅拌时间、蛋糕油的用量等是影响工艺和产品质量的主要因素,实验确定了合适的工艺参数为全蛋粉复水时间30min,面糊快速搅拌时间12min,蛋糕油为相应全蛋液量的8%。用全蛋粉代替鲜鸡蛋制作海绵蛋糕在工艺和质量上是可行的。更多还原

【Abstract】 The paper studied and found that re-hydration time of egg powder,batter mixing time and cake emulsifying agents were the main factors influencing the process and product quality in the sponge cake making.The results showed that 30min for re-hydration of egg powder,12min for mixing time of the batter and 8% emulsifying agents of the corresponding fresh egg were suitable for making an acceptable good quality product.It is determined that whole egg powder could be used to substitute fresh egg for sponge cake making.更多还原