摘要
将豆渣添加到蛋糕中,制成含有大量膳食纤维的功能蛋糕。通过对蛋糕中加入豆渣纤维的量及其他影响因素分析,对豆渣在蛋糕中生产工艺进行探索。经正交试验得出豆渣纤维蛋糕的最佳配方:鸡蛋35%、砂糖6%、蛋糕油1.9%、泡打粉0.7%、豆渣35%、面粉12%。
Technology and factors that influence cake added bean dregs were studied.The optimal technique and best formula obtained by experiments was 35% eggs,6% granulated sugar,1.9% cake oil,0.7% baking powder,35% bean dregs,12% flour.
出处
《中国食物与营养》
2010年第11期55-57,共3页
Food and Nutrition in China
关键词
豆渣
纤维
蛋糕
Bean Dregs
Fibre
Cake
