【摘要】 以面粉、鸡蛋、白糖为主要材料,制作不同品质的蛋糕。采用感官评定并结合质构分析,探讨不同面筋含量对蛋糕品质的影响。结果表明:面粉中面筋含量的变化对蛋糕的比容、口感、咀嚼性、硬度、黏性等均有影响,面筋含量为7.35%～8.05%时制作的蛋糕品质最好。更多还原

【Abstract】 Different quality cakes were made with flour,eggs and sugar as main materials.Sensory evaluation and texture attributes were tested to discuss the effect of different gluten content of flour on the quality of cake.The results show that the change in gluten content in flour has a significant effect on the specific volume,taste,chewiness,hardness,gumminess of the cake.The cake quality is best when the gluten content is 7.35%～8.05%.更多还原