粮油食品科技Issue(1)：16-20,5.
微发酵榛子玛芬蛋糕制作工艺的研究
Processing Technology of Slightly Fermented Hazelnut Muffin
摘要
Abstract
This paper aims to develop a kind of hazelnut muffin with soft texture,fermented flavor and ac-ceptable sensory experience.Based on the basic recipe of pound cake,this paper proposes a kind of recipe and production technique of slightly fermented hazelnut cake.The final product is evaluated by TPA of hardness,elasticity,and sensory evaluation,as well.The optimum proportion of each ingredient is as fol-lows,wheat flour 100,hazelnut powder 40,egg 120,sugar 45,butter 64,yeast 5 and milk 36(wheat flour is used as 100 basis).The main production technique is as follows:first,whip egg yolk and egg white re-spectively with oil and powder material;then,pre -activate yeast by milk;third,ferment 20min;finally, bake with temperature 160 ℃ from top and 180 ℃ at the bottom to make the cake taste soft and delicate with the aroma of hazelnut and yeast fermentation.关键词
玛芬蛋糕/酵母/弹性/硬度Key words
muffin/yeast/elasticity/hardness分类
轻工纺织引用本文复制引用
胡睿,邵媛,何计国,梁建芬..微发酵榛子玛芬蛋糕制作工艺的研究[J].粮油食品科技,2016,(1):16-20,5.基金项目
中国农业大学 URP 项目 （）
