摘要
试验以稳定化米糠和蛋糕专用粉为原料,通过单因素试验和正交试验确定了米糠蛋糕的最佳配方:米糠添加量40%,烤箱上火180℃,下火170℃,酸奶添加量30%。通过该方法制备的米糠蛋糕组织结构均匀细腻,色泽和风味均达到最佳,且该米糠蛋糕具有良好的营养和保健价值。
The experiment used stabilized rice bran and cake special powder as raw material. By single factor and orthogonal design to determine the best recipe for rice bran cake, the amount of rice bran is 40%, the upper temperature of the oven is180 ℃, the lower temperature of the oven is 170 ℃, and the amount of yogurt is 30%. The tissue-structure of rice bran cake is uniform and delicate, the color and flavor of the cake are all best, and the rice bran cake has good nutritional and health value.
引文
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