食品工业科技2013，Vol.34Issue(2)：153-156,159,5.
米粉种类及添加量对蛋糕品质的影响
Effect of rice types and dosages on cake qualities
摘要
Abstract
Long-shaped rice, polished round-grained rice,sticky rice as raw material, flour was replaced by the rice flour with a certain proportion to make cake. The effect of rice types and dosages on cake qualities were evaluated by sensory evaluation,texture,and specific volume and so on. The correlation between rice flour physical indicators and cake qualities was established. The result showed that effects of rice types and dosages on cake sensory evaluation,texture,and specific volume were of significance. A certain correlation between rice flour physical indicators and cake qualities was observed,a significant negative correlation between cake taste and the adding amount of rice flour (-0.910), while a significant positive correlation (0.811) between cake springiness and the dosages of rice flour were observed. Correlation analysis indicated that cake specific volume had a significant positive correlation with the rice moisture content (0.823) and fat content (0.764). The regression equation of cake sensory evaluation was: Ysensory evaluation= 1.63+0.990Xcake taste+ 1.646Xrice adding amount -8.058Xrice water content+0.136Xcake appearance-0.23Xcake special volume.关键词
米粉/蛋糕/品质特性/相关性Key words
rice flour/cake/quality characteristic/correlation分类
轻工纺织引用本文复制引用
王丽,黄琪悦,刘友明..米粉种类及添加量对蛋糕品质的影响[J].食品工业科技,2013,34(2):153-156,159,5.基金项目
米粉专用稻良种技术(2009BBB017) （2009BBB017）
