【摘要】 选取全麦粉、鸡蛋、糖、泡打粉4因素,设定3水平,通过预试验、正交试验确定最佳配比,得到全麦脆皮蛋糕的最佳工艺配方为:鸡蛋100.00 g,全麦面粉80.00 g,糖100.00 g,泡打粉0.40 g,水15.00 g,蛋糕油与食盐适量。焙烤第1阶段温度设定,底火220℃;2 min后再开启面火,面火150℃;烘烤时间14 min。第2阶段,底火控制150℃,面火控制在220~240℃,时间5 min。更多还原

【Abstract】 In this study,pre-experiments and orthogonal experiments of four factors and three levels are used to determine the optimum proportion for manufacture the graham crisp cake.Four factors include the wholemeal flour,eggs,sugar and the multiple baking powder.The result is that the eggs 100.00 g,wholemeal flour 80.00 g,sugar 100.00 g,the multiple baking powder 0.40 g,water 15.00 g,cake oil and salt,proper amount.The process is listed below:first,the temperature of the bottom layer is set to 220 ℃,after 2 min,the temperature of surface layer is set to 150 ℃ and this stage lasts 14 min;second,the temperature of the bottom layer is set to 150 ℃,the temperature of surface layer is set to 220~240 ℃ and this stage lasts 5 min.更多还原