SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

1. Chinese Science Citation Database (CSCD)
2. A Guide to the Core Journals of China (2023)
3. The Key Magazine of China Science and Technology
4. Chinese Applied Core Journals (CACJ)
5. " 2022、2023 Bilingual Communication Project for Chinese STM Journals"
6. " 2022、2024 China Fine Periodical Exhibition"
7. Elsevier-Scopus Database
8. Directory of Open Access Journals (DOAJ)
9. EBSCO Research Database
10. Chemical Abstracts (CA)
11. Food Science and Technology Abstract (FSTA)
12. CAB International (CABI) Database
13. Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina)
14. Ulrich’s Periodicals Directory (UPD)

Optimization of process of sugar-free cake with Rhiizoma dioscoreae-buckwheat
DOI:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    The formula of a kind of sugar-free cake with Rhiizoma dioscoreae and buckwheat was prepared. The optimal formula and factors were ascertained by single factor experiments and orthogonal experiment,which was mixed flour (buckwheat flour∶wheat flour=4∶6)100g, Rhiizoma dioscoreae pasty 70g, xylitol 40g, baking powder 1.7g, egg 150g, soybean oil 20g, cake oil 3.5g, fresh milk 20g, baked at 180℃ for 20min. In this condition, the sugar-free cake with Rhiizoma dioscoreae and buckwheat was produced withgolden color,and delicious and pure taste.

    Reference
    Related
    Cited by
Get Citation
分享
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: November 29,2016
  • Published: