CN102499274A - Microwave cake powder composition and method for making cake by same - Google Patents
Microwave cake powder composition and method for making cake by same Download PDFInfo
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- CN102499274A CN102499274A CN2010102396109A CN201010239610A CN102499274A CN 102499274 A CN102499274 A CN 102499274A CN 2010102396109 A CN2010102396109 A CN 2010102396109A CN 201010239610 A CN201010239610 A CN 201010239610A CN 102499274 A CN102499274 A CN 102499274A
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Abstract
The invention provides microwave cake powder composition and a method for making cake by the same. The microwave cake powder composition comprises wheatmeal and at least one type of pregelatinization modified starch. A consumer can conveniently use the microwave cake powder composition to make cake at home, made cake is light soft in texture and smooth and uniform in grain structure, the appearance of the made cake is plump, and the made cake tastes moist.
Description
Technical field
The present invention relates in general to a kind of cake mix composition and uses said composition to make the method for cake.Especially, the present invention relates to a kind of method that is applicable to the cake mix composition of micro-wave oven and in micro-wave oven, makes cake.
Background technology
Nowadays the consumer who cures cake hope can cost less time produce high-quality cake.Micro-wave oven booming main cause in family life is exactly that it can be saved time.Sponge cake is a kind of rather well received dessert.The sponge cake that micro-wave oven is made is a kind of especially welcome snack food.The sponge cake batter can sell in the cup of for example splendid attire cup cakes, and is stored in the refrigerator until in micro-wave oven, curing.The product of this type quite gets consumer reception, and convenient the use.
Generally speaking, the cereals of using micro-wave oven to cure, for example bread and cake, that article are tasted is not good to eat (U. S. application number 20020061353).The texture and the volume of the sponge cake of micro-wave oven preparation are often satisfactory inadequately.It is generally acknowledged that this food mainly is (U.S. Patent number 6,884,448) that the albuminous degeneration by glutelin in the raw flour causes as the viscoplasticity of rubber and hard texture.
The technical staff has adopted the whole bag of tricks these problems to avoid glutelin to cause, these methods comprise to be used the lower natural grain powder of glutelin content or use the substitute that does not contain glutelin to replace grain dust.United States Patent (USP) 6,884,448 disclose a kind of sponge cake premix that is used for making sponge cake.The Main Ingredients and Appearance of this premixed powder is a kind of grain dust that contains starch and pre-gelatinized starch.This premixed powder does not contain any flour or only contains the flour of minute quantity.
Chinese patent CN 1288986C discloses a kind of cake mix that is applicable to micro-wave oven, and this cake mix is to be that raw material is processed with the lower wheat flour of glutelin content, does not wherein add starch or converted starch separately.
Chinese patent CN 101720797A discloses a kind of grain powder composition that is mixed by following composition: (A) weak strength flour, 30～75 weight portions; (B) be selected from least a in medium strength flour, middle high-strength flour and the high-strength flour, 10～30 weight portions, perhaps wheat gluten 0.5～4 weight portion; (C) esterification starch or etherification starch, 15～40 weight portions.This grain powder composition is applicable in a conventional manner rather than with micro-wave oven and cures cake.
Chinese patent CN101744015A discloses a kind of grain powder composition, comprises: (a) wheat flour; (b) converted starch of gelatinization; (c) wheat gluten is used for curing in a conventional manner cake.
Still the cake that needs available micro-wave oven to cure in this area, it has light and soft quality, the texture structure of exquisiteness, homogeneous, the profile of the good volume sense of tool and moistening mouth dissolve sense.
Summary of the invention
First aspect present invention provides the microwave food cake powder composition, and it comprises the converted starch of wheat flour and at least a preparatory gelatinization
In some embodiments, the converted starch of at least a preparatory gelatinization is selected from esterification starch and etherification starch.Esterification starch is selected from, for instance, and acetylated starch, phosphoric acid converted starch, butanedioic acid converted starch, acetate converted starch, nitric acid converted starch, xanthic acid converted starch, and their combination.Etherification starch for instance, is selected from carboxymethylated starch, carboxyethylation starch, hydroxypropyl starch, hydroxyethyl starch, and their combination.
Some preferred embodiment in, the converted starch of said at least a preparatory gelatinization is crosslinked through further, such as, for example phosphoric acid is crosslinked or adipic acid is crosslinked.The converted starch of preparatory gelatinization can be selected from hydroxypropyl PASELLI EASYGEL, hydroxypropul starch, the two starch adipates of acetylation, reach their combination.
Based on the weight of wheat flour, the amount of the converted starch of at least a preparatory gelatinization can be 10%～80%, 20%～70%, 30%～60% by weight, perhaps 40%～50%.The wheat flour of using among the present invention can be selected from weak strength flour, medium strength flour, middle high-strength flour or their combination, and wherein medium strength flour is preferred.
Based on the weight of microwave food cake powder composition, the amount of wheat flour can be 10%～50%, 15%～45% by weight, or 20%～40%.
Some preferred embodiment in; Microwave food cake powder composition of the present invention also contains baking powder; Said baking powder comprises sodium acid carbonate, malic acid, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate and tartaric acid, and wherein, the amount of calcium bicarbonate can be 30～65 weight portions; The amount of malic acid can be 1～25 weight portion; The amount of pyrophosphoric acid dihydro dicalcium can be 1～25 weight portion; The amount of calcium dihydrogen phosphate can be 1～20 weight portion; Tartaric amount can be 1～15 weight portion.Based on the weight of wheat flour in the microwave food cake powder composition, the amount of baking powder can be 5%～40% by weight.
Second aspect present invention provides a kind of baking powder composition, and said composition comprises sodium acid carbonate, malic acid, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate and tartaric acid.In some embodiments, the amount of calcium bicarbonate can be 30～65 weight portions; The amount of malic acid can be 1～25 weight portion; The amount of pyrophosphoric acid dihydro dicalcium can be 1～25 weight portion; The amount of calcium dihydrogen phosphate can be 1～20 weight portion; Tartaric amount can be 1～15 weight portion.
Third aspect present invention provides a kind of method of making cake, may further comprise the steps: in microwave food cake powder composition of the present invention, add thermocoagulation property albumen and abundant the mixing to obtain dough and the said dough of heating in micro-wave oven.
According to the present invention, dough and the cake that comprises microwave food cake powder composition as herein described, the cake premix compositions that comprises baking powder described herein also are provided, and the cake of making according to the method for the invention.
The specific embodiment
Wheat flour
Wheat flour can be divided into weak strength flour, medium strength flour and high-strength flour according to protein content.Wheat flour has the protein that forms gluten, this protein with can form gluten after water mixes.This gluten structure makes bakery possess ductility, elasticity and can keep the gas in the bakery.The amount of gluten and the proportional relation of the protein content in the flour.Soft wheat is low as the protein content of the weak strength flour that raw material is processed, so the gluten dynamics is little.Calculate with dry weight, the protein content of weak strength flour is no more than 10.0% usually; Calculate with weight in wet base, gluten content is lower than 24%.Hard wheat is not less than 12.2% as the protein content of the high-strength flour that raw material is processed with dry weight calculating usually; Calculate with weight in wet base, gluten content is not less than 30%.The protein content of medium strength flour and gluten content between weak strength flour and high-strength flour, for example, respectively are 9%～11% (calculating with dry weight) and 24%～30% (calculating with weight in wet base) all.The protein content of middle high-strength flour and gluten content are between medium strength flour and high-strength flour.This characteristics of gluten dynamics influence very big for the baking quality that with flour is the food of raw material.Soft, fine and smooth for the quality that makes cake, make cake with weak strength flour usually.
With the preference to weak strength flour is different traditionally, can use a large amount of medium strength flours or long patent flour among the present invention.Compare with weak strength flour, the protein content of medium strength flour is higher, and protein helps health, therefore, sees from the angle of nutrition, and medium strength flour is a better choice.Inventor of the present invention is surprised to find that, the cake quality of being processed by the microwave food cake powder of the converted starch that contains medium strength flour or long patent flour and at least a preparatory gelatinization is fine and smooth, soft, cures to shrink for a short time, and outward appearance is tempting and have a volume sense.
Although weak strength flour is not preferred raw material in the present invention, it also can add in the microwave food cake powder of the present invention, as long as its addition does not have a negative impact to the mouthfeel and the outward appearance of the cake finally processed.
Weight with the microwave food cake powder composition is calculated, and the content of wheat flour in the microwave food cake powder composition can be 10%～50%, 15%～45%, or 20%～40%, for example, 10%, 15%, 20%, 30%, 35%, 40%, 45% or 50%.
Converted starch
Converted starch is widely used in food industry, and it can play thickening, bonding, emulsification and stable etc. effect.Alleged converted starch refers generally to chemical modification among the present invention, is different from the physical modification such as preparatory gelatinization.The preferred sex change flour that uses comprises esterification starch and etherification starch among the present invention.About esterification starch, can mention acetylated starch, phosphoric acid converted starch, butanedioic acid converted starch, acetate converted starch, nitric acid converted starch or xanthic acid converted starch.Preferably, esterification starch is an acetylated starch.About etherification starch, can mention carboxymethylated starch, carboxyethylation starch, hydroxypropyl starch or hydroxyethyl starch.Preferably, etherification starch is hydroxypropyl starch or carboxymethylated starch.More preferably, etherification starch is a hydroxypropyl starch.
Converted starch (but comprise be not limited to esterification starch or etherification starch) possibly carry out crosslinked, such as, for example phosphoric acid is crosslinked or adipic acid is crosslinked.Among the present invention, the preferred starch that acetylation phosphoric acid is crosslinked, the acetylation adipic acid is crosslinked, hydroxypropylation phosphoric acid is crosslinked and the hydroxypropylation adipic acid is crosslinked.In addition, highly cross-linked possibly be that the present invention is preferred.
Converted starch or crosslinking modified starch also can be by preparatory gelatinizations.Pre-gelatinized starch is a kind of physically denatured starch, and it is converted into the gelatinized corn starch of viscosity when contacting with water at normal temperatures.The technology of producing pre-gelatinized starch is well known in the art, for example can be through water being joined raw starch for example in wheaten starch, cornstarch, the potato starch etc., and heat then, dewater and drying and obtain pre-gelatinized starch.In some concrete embodiments, the two starch adipates of acetylation, and their combination that not only comprise hydroxypropul starch, the gelatinization in advance of hydroxypropyl PASELLI EASYGEL, the gelatinization in advance of preparatory gelatinization that the present invention is used through chemical modification but also through the preparatory gelatinization converted starch of preparatory gelatinization.Some preferred embodiment in, in advance the converted starch of gelatinization comprises converted starch 138, converted starch Baka Snak and/or converted starch H50, all these converted starches can be buied from National Starch company.
Based on the weight of wheat flour, in advance the amount of the converted starch of gelatinization can be 10%～80%, 20%～70%, 30%～60% by weight, perhaps 40%～50%, for example, 10%, 20%, 30%, 40%, 50%, 60%, 70% or 80%.
Baking powder
The present invention also provides a kind of baking powder, and it contains sodium acid carbonate, malic acid, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate and tartaric acid.In baking powder of the present invention, the amount of sodium acid carbonate can be 30～65 weight portions, for example, and 30,35,40,45,50,55,60 or 65 weight portions; The amount of malic acid can be 1～25 weight portion, for example 1,2,3,4,5,6,7,8,9,10,15,20 or 25 weight portions; The amount of pyrophosphoric acid dihydro dicalcium can be 1～25 weight portion, for example 1,2,3,4,5,6,7,8,9,10,15,20 or 25 weight portions; The amount of calcium dihydrogen phosphate can be 1～20 weight portion, for example 1,2,3,4,5,6,7,8,9,10,15 or 20 weight portions; Tartaric amount can be 1～15 weight portion, 1,2,3,4,5,6,7,8,9,10 or 15 weight portions for example.
Based on the weight of wheat flour in the microwave food cake powder composition, the amount of baking powder can be 5%～40% by weight, for example 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40%.
Through selecting the suitable fast reaction and the acidic materials of slow reaction, baking powder of the present invention especially when being used in combination with microwave food cake powder of the present invention, makes that final bakery texture is even, fine and smooth.
Other compositions
Except that wheat flour and preparatory gelatinization converted starch, also can comprise in the microwave food cake powder of the present invention and cure other compositions commonly used in the cake, such as; For example sweetener is for example sugared, salt, and milk powder is whole milk powder for example; Powdered oil is vegetable fat powder for example; Flavor enhancement is butter essence and vanilla for example, and NMF is trehalose for example, and emulsifying agent is stearoyl lactate etc. for example.The content of other compositions can suitably be adjusted according to consumer's taste in the microwave food cake powder.
Use micro-wave oven to make cake
The consumer can use microwave food cake powder composition of the present invention and micro-wave oven to make cake, for example sponge cake at home.The method of making cake comprises the following steps: in microwave food cake powder composition of the present invention, to add thermocoagulation property and fully mixes to obtain dough, in micro-wave oven, heats dough then.
The thermocoagulation property albumen that uses among the present invention can be albumin and/or globulin, includes, but are not limited to that egg is clear, casein and lactalbumin.These thermocoagulation property albumen can be taken from any suitable source, egg for example, milk or the like.The content of thermocoagulation property albumen can suitably be adjusted according to consumer's taste in the microwave food cake powder.For example, weight can join in the microwave food cake powder of 100 grams at one piece of complete egg of 40 grams-80 grams.In addition, can also suitably add a spot of water.
Should control the temperature and time of heating using microwave, to avoid destroying the soft quality of cake.The power of heating using microwave can be set in 600 watts to 1000 watts the scope, for example 600,700,800,900 or 1000 watts.The time of heating using microwave can be set in 40 seconds to 2 minutes the scope, for example 40 seconds, 50 seconds, 1 minute, 1.2 minutes, 1.4 minutes, 1.6 minutes, 1.8 minutes or 2 minutes.One preferred embodiment in, microwave food cake powder was with 900 watts power heating using microwave 1 minute.
Following embodiment is for the present invention is described, but the present invention is not limited to the following example.Except as otherwise noted, all percentages are all calculated by weight.All patents that the present invention quotes, patent application, data document are all included this paper by reference in.Those skilled in the art will realize that on basis of the present invention and can carry out multiple improvement, but these improvement do not break away from spirit of the present invention.All these improve in the protection domain that all drops on the qualification of this paper appended claims.
Embodiment
Embodiment 1
Present embodiment provides a control formula, and wherein the cake mix composition comprises common baking powder, and its Main Ingredients and Appearance is a sodium acid carbonate.This cake mix composition does not comprise any converted starch.Various compositions and content in this cake mix composition are as shown in table 1.The wheat flour that uses among present embodiment and other embodiment is a kind of medium strength flour, and its wet gluten content is 25.0% ± 2.0.The flavor enhancement that uses among present embodiment and other embodiment comprises butter essence and vanilla.Conventional ingredient in the composition for example Icing Sugar, milk powder, flavor enhancement etc. all can be purchased acquisition from the dealer.The control formula that is used for contrast test among the embodiment 2,4,5,6 is the listed control formula of table 1.
Table 1
Beating eggs stirs the back and adds in the microwave food cake powder composition, fully mixes.Is heating one minute in 900 watts the micro-wave oven with this mixture at power.The cake volume that obtains at last is very little, shrink after the cooling, and quality is dense, texture structure is inhomogeneous, mouthfeel is done as rubber or plastics, flavor.
Embodiment 2
The microwave food cake powder composition of present embodiment comprises the baking powder of inventor's exploitation of the present invention to replace commercial baking powder.Composition and content that the microwave food cake powder composition comprises are as shown in table 2.
Table 2
The process of using among cake production process of using in present embodiment and following examples and the embodiment 1 is basic identical.Carried out contrast test between the cake of making by the composition that includes baking powder of the present invention and the cake by the composition making that includes traditional baking powder.The result of contrast test shows that compare with control sample, the cake volume that uses baking powder of the present invention to process is bigger, and texture structure is more even, and the surface is more level and smooth.
Embodiment 3
Compare with embodiment 2, present embodiment has reduced the dosage of acidic materials, and the volume of resulting two kinds of cakes is identical substantially.
Table 3
| Trehalose | 3 | 3 |
| Sodium acid carbonate | 2 | 2 |
| Malic acid | 0.1 | 0.5 |
| Sodium Acid Pyrophosphate | 0.1 | 0.5 |
| Calcium dihydrogen phosphate | 0.4 | 0.4 |
| Tartaric acid | 0.3 | 0.3 |
| Salt | 0.3 | 0.3 |
| SSL | 0.2 | 0.2 |
Embodiment 4
Comprise two kinds of converted starches in the microwave food cake powder composition of present embodiment.
Table 4
The resulting cake volume of control formula is less, and shrinks after the cooling.By comparison, the test cake has kept good profile.
Embodiment 5
Compare with control sample, prescription 5 has added a kind of converted starch to keep humidity, makes mouthfeel better.The humidity of control sample is 27.22%, and the humidity of specimen is 30.65%, keeps the ability of humidity to increase by 12.60%.
Table 5
Embodiment 6
Present embodiment has been explained a kind of improved prescription, and this prescription has been considered all factors of the quality that possibly influence the finished product cake.The cake that finally obtains has the texture of gratifying volume, homogeneous, tempting outward appearance and soft mouthfeel.The present invention also tests the dosage range of each converted starch.National Starch converted starch 138:1～4, National Starch converted starch Baka snak:1～4, National Starch converted starch H50:1～4 make the cake of processing at last have gratifying structure and mouthfeel.
Table 6
Claims (21)
1. microwave food cake powder composition, it comprises the converted starch of wheat flour and at least a preparatory gelatinization.
2. microwave food cake powder composition as claimed in claim 1, the converted starch of wherein said at least a preparatory gelatinization is selected from esterification starch and etherification starch.
3. microwave food cake powder composition as claimed in claim 1; Wherein said esterification starch is selected from acetylated starch, phosphoric acid converted starch, butanedioic acid converted starch, acetate converted starch, nitric acid converted starch, xanthic acid converted starch, reaches their combination, and said etherification starch is selected from carboxymethylated starch, carboxyethylation starch, hydroxypropyl starch, hydroxyethyl starch, reaches their combination.
4. like each described microwave food cake powder composition of above claim, the converted starch of wherein said at least a preparatory gelatinization also passes through crosslinked.
5. microwave food cake powder composition as claimed in claim 4, wherein said crosslinked starch is that phosphoric acid is crosslinked or adipic acid is crosslinked.
6. microwave food cake powder composition as claimed in claim 1, the converted starch of wherein said at least a preparatory gelatinization are selected from hydroxypropyl PASELLI EASYGEL, hydroxypropul starch, the two starch adipates of acetylation, reach their combination.
7. microwave food cake powder composition as claimed in claim 1, wherein based on the weight of wheat flour, the amount of the converted starch of said at least a preparatory gelatinization is 10%-80% by weight.
8. microwave food cake powder composition as claimed in claim 1, wherein based on the weight of microwave food cake powder composition, the amount of said wheat flour is 10%-50% by weight.
9. microwave food cake powder composition as claimed in claim 1, wherein wheat flour is selected from weak strength flour, medium strength flour, middle high-strength flour, and their combination.
10. microwave food cake powder composition as claimed in claim 9, wherein wheat flour is a medium strength flour.
11. like each described microwave food cake powder composition of above claim, also comprise baking powder, said baking powder comprises sodium acid carbonate, malic acid, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate and tartaric acid.
12. microwave food cake powder composition as claimed in claim 11; Wherein the amount of sodium acid carbonate is the 30-65 weight portion in said baking powder; The amount of malic acid is the 1-25 weight portion; The amount of Sodium Acid Pyrophosphate is the 1-25 weight portion, and the amount of calcium dihydrogen phosphate is the 1-20 weight portion, and tartaric amount is the 1-15 weight portion.
13. like claim 11 or 12 described microwave food cake powder compositions, wherein based on the weight of wheat flour, the amount of baking powder is 5%-40% by weight.
14., also comprise at least a other compositions that are selected from sweetener, flavor enhancement, NMF, emulsifying agent, filler and powdered oil like each described microwave food cake powder composition of above claim.
15. the baking powder composition comprises sodium acid carbonate, malic acid, Sodium Acid Pyrophosphate, calcium dihydrogen phosphate and tartaric acid.
16. baking powder composition as claimed in claim 15; Wherein the amount of sodium acid carbonate is the 30-65 weight portion, and the amount of malic acid is the 1-25 weight portion, and the amount of Sodium Acid Pyrophosphate is the 1-25 weight portion; The amount of calcium dihydrogen phosphate is the 1-20 weight portion, and tartaric amount is the 1-15 weight portion.
17. dough, it comprises like each described microwave food cake powder composition among the claim 1-14.
18. cake, it comprises like each described microwave food cake powder composition among the claim 1-14.
19. the cake premix compositions, it comprises like claim 15 or 16 described baking powder compositions.
20. make the method for cake, may further comprise the steps:
(a) in like claim 1-14, add in each described microwave food cake powder composition thermocoagulation property albumen and abundant the mixing to obtain dough;
(b) the said dough of heating in micro-wave oven.
21. the cake that method according to claim 20 is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102396109A CN102499274A (en) | 2010-07-20 | 2010-07-20 | Microwave cake powder composition and method for making cake by same |
| AU2011203556A AU2011203556A1 (en) | 2010-07-20 | 2011-07-13 | Microwaveable cake powder composition and method of making cake by using the same |
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| CN2010102396109A CN102499274A (en) | 2010-07-20 | 2010-07-20 | Microwave cake powder composition and method for making cake by same |
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Cited By (14)
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| CN103548921A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed red date sponge cake flour |
| CN103548923A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Chocolate chiffon cake premix powder |
| CN103783436A (en) * | 2012-11-28 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Pineapple and sweet potato powder |
| CN104170917A (en) * | 2014-07-22 | 2014-12-03 | 东莞万好食品有限公司 | Baking powder as well as porous dough and preparation method thereof |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105557930A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Premixed flour for microwave cake, microwave cake and preparation method of microwave cake |
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| CN110150352A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding leavening agent and preparation method thereof |
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| CN103783436A (en) * | 2012-11-28 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Pineapple and sweet potato powder |
| CN103548923A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Chocolate chiffon cake premix powder |
| CN103548921A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed red date sponge cake flour |
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| CN105557930A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Premixed flour for microwave cake, microwave cake and preparation method of microwave cake |
| CN106922787A (en) * | 2015-12-28 | 2017-07-07 | 江苏江南上道科技股份有限公司 | A kind of dessert cake and preparation method thereof |
| CN105746636A (en) * | 2016-05-10 | 2016-07-13 | 广州市宝桃食品有限公司 | Premixed flour containing fructo-oligosaccharide |
| CN106418159A (en) * | 2016-10-31 | 2017-02-22 | 广东广益科技实业有限公司 | Premix flour for steamed cake and steamed cake prepared from premix flour |
| CN106720092A (en) * | 2016-11-28 | 2017-05-31 | 温顺群 | A kind of microwave cake premixed powder, microwave cake and preparation method thereof |
| CN106417449A (en) * | 2016-12-13 | 2017-02-22 | 广州沃邦生物科技有限公司 | Aloe-cake pre-blending powder, cake and preparation process of cake |
| CN106912521A (en) * | 2017-03-31 | 2017-07-04 | 山东福洋生物科技有限公司 | A kind of cake premixed powder, cake and preparation method thereof |
| CN110393200A (en) * | 2018-04-24 | 2019-11-01 | 张世华 | Cake original flavor powder and preparation method thereof, cake and preparation method thereof and preparation method thereof |
| CN110150352A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding leavening agent and preparation method thereof |
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|---|---|
| AU2011203556A1 (en) | 2012-02-09 |
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