农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2013年
7期
73-75
,共3页
全麦面粉%蛋糕%最佳工艺配方
全麥麵粉%蛋糕%最佳工藝配方
전맥면분%단고%최가공예배방
whole meal flour%cakes%the optimum proportion
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。
選取全麥粉、鷄蛋、糖、泡打粉4因素，設定3水平，通過預試驗、正交試驗確定最佳配比，得到全麥脆皮蛋糕的最佳工藝配方為：鷄蛋100.00 g，全麥麵粉80.00 g，糖100.00 g，泡打粉0.40 g，水15.00 g，蛋糕油與食鹽適量。焙烤第1階段溫度設定，底火220℃；2 min後再開啟麵火，麵火150℃；烘烤時間14 min。第2階段，底火控製150℃，麵火控製在220~240℃，時間5 min。
선취전맥분、계단、당、포타분4인소，설정3수평，통과예시험、정교시험학정최가배비，득도전맥취피단고적최가공예배방위：계단100.00 g，전맥면분80.00 g，당100.00 g，포타분0.40 g，수15.00 g，단고유여식염괄량。배고제1계단온도설정，저화220℃；2 min후재개계면화，면화150℃；홍고시간14 min。제2계단，저화공제150℃，면화공제재220~240℃，시간5 min。
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.
