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《Agricultural Engineering》 2018-05
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Process Conditions Uptimization of Low Sugar Vanilla Angel Food Cake

HE Qingbo;Zhangzhou Food and Drug Evaluation and Adverse Reaction Monitoring Center;  
Low sugar vanilla angel food cake formula was studied,with maltitol instead of sugar,and adding the vanilla powder. Amount of egg protein,malt sugar alcohol content,low gluten flour addition and baking temperature were studied by single factor experiments,with sensory evaluation score of cake as the basis. And effect of various factors on quality of cake was further analyzed by orthogonal experiment with four factors and three levels. Experimental results showed that effect sequence of four factors was maltitol content baking temperature low gluten flour addition egg amount. The optimum formula of low sugar vanilla angel food cake was egg protein 110 g,maltitol 40 g,low gluten flour 60 g,butter 20 g,corn starch 2 g,vinegar 1 g,vanilla powder 6 g,salt 1 g,and baking temperature 160 ℃. The low sugar vanilla angel food cake was oily,plump appearance,the inner core of fluffy,superior flavor and was suitable for all ages.
【CateGory Index】: TS213.23
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