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Home > Archive>Volume 22, Issue 1, 2014 >32-34
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Optimization of the processing technology for soybean milk angel cake
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    Abstract:

    The processing technic and formula of soybean milk angle cakes was optimized based on traditional baking methods. A new set of scoring standards for comprehensive assessments of the cake was proposed. The optimal formula was selected by orthogonal experiments. Soybean powder and tender bean curd were used instead of a part of flour and egg yolk, and soybean milk replaced water, which improved both the nutrition and the flavor of the cake.

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  • Online: March 15,2014
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