CAJ | 학술논문

本论文对低糖蛋糕的配方进行优化，实验过程中以糖添加量、复合油脂添加量、泡打粉添加量、水添加量为因素，进行正交试验，最终确定了蛋糕的最佳配方为：低筋面粉500 g，鸡蛋7个，蔗糖添加量300 g，复合油脂添加量20 g，泡打粉添加量7.5 g，水添加量225 g，以该方法制得的蛋糕组织细腻，富有弹性。
본논문대저당단고적배방진행우화，실험과정중이당첨가량、복합유지첨가량、포타분첨가량、수첨가량위인소，진행정교시험，최종학정료단고적최가배방위：저근면분500 g，계단7개，자당첨가량300 g，복합유지첨가량20 g，포타분첨가량7.5 g，수첨가량225 g，이해방법제득적단고조직세니，부유탄성。
This paper optimize the low sugar cake recipe, the experimental process in sugar content, compound grease additives, baking powder addition amount, water adding amount of factors, the orthogonal experiment, ifnally determines the optimum recipe for cake: strong lfour, 500 g, seven eggs and sugar content of 300 g, compound grease content 20 g, baking powder addition amount 7.5 g, water adding amount 225 g, the cake with the method, the organization is exquisite, full of elasticity.