CAJ | 학술논문

　　以金荞麦粉与小麦面粉按不同的配比研制出组织松软，色泽和口感均优良的营养保健型清蛋糕和土司面包。采用正交试验对金荞麦清蛋糕和土司面包制作工艺及配方进行了研究。结果表明，金荞麦清蛋糕最佳配方为小麦面粉120 g，金荞麦粉30 g，鸡蛋360 g，糖120 g。金荞麦土司面包最佳配方为小麦面粉900 g，金荞麦粉100 g，水600 g，糖100 g。
　　이금교맥분여소맥면분안불동적배비연제출조직송연，색택화구감균우량적영양보건형청단고화토사면포。채용정교시험대금교맥청단고화토사면포제작공예급배방진행료연구。결과표명，금교맥청단고최가배방위소맥면분120 g，금교맥분30 g，계단360 g，당120 g。금교맥토사면포최가배방위소맥면분900 g，금교맥분100 g，수600 g，당100 g。
Our study makes researches on the baking techniques ,procedures as well as recipes of the Fagopyrum Cymosum cake and toast by Orthogonal test. We aims to find out the best recipe with right proportion of flour and the Fagopyrum Cymosum flour for producing some new health cakes and bread in good texture ,color and taste.The results show that the best recipe for the Fagopyrum Cymosum cakes was: wheat flour 120 g , Fagopyrum Cymosum flour 30 g, egg 360 g ,sugar 120 g; while for toast: wheat flour 900 g, Fagopyrum Cymosum flour 100 g, water 600 g ,sugar 100 g.