CN107484795A - A kind of quinoa honey cake premixed powder formulating method - Google Patents

A kind of quinoa honey cake premixed powder formulating method Download PDF

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Publication number
CN107484795A
CN107484795A CN201710795075.7A CN201710795075A CN107484795A CN 107484795 A CN107484795 A CN 107484795A CN 201710795075 A CN201710795075 A CN 201710795075A CN 107484795 A CN107484795 A CN 107484795A
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China
Prior art keywords
powder
honey
quinoa
cake
content
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CN201710795075.7A
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Inventor
李璇
薛峰
王身艳
王娟红
张子嘉
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Nanjing University of Chinese Medicine
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Nanjing University of Chinese Medicine
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Priority to CN201710795075.7A priority Critical patent/CN107484795A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Abstract

The invention discloses a kind of quinoa honey cake premixed powder formulating method, the production of quinoa honey cake premixed powder and experimental method are as follows：Wheat quinoa matches somebody with somebody the determination of powder scope, and the scope that honey accounts for total sugar content determines；The scope that baking powder accounts for flour dosage determines, quinoa honey cake sensory evaluation, quinoa powder content, honey content, the experiment of single factor method of baking powder content, response surface design Optimal Experimental design and research method, the present invention passes through experiment, the cake produced is fine quality and being rich in nutrition value, because with the addition of inside it rich in protein, the quinoa and raising body immunity of vitamin and mineral, the honey being easily absorbed by the human body, with certain health-care efficacy, the distinctive malt of quinoa is fragrant and honey makes this cake smell and mouth feel score of a relatively high different from the sweet taste of white sugar.

Description

A kind of quinoa honey cake premixed powder formulating method
Technical field
The present invention relates to cake premixed powder formulation art, especially a kind of quinoa honey cake premixed powder formulating side Method.
Background technology
Cake premixed powder be according to a certain percentage, the food that has been pre-mixed of part supplementary material, but it is not one first The simple mixing of kind, it is that some is bakeed into skill collaboration in a manner of compounding to merge, and is directed to physics, chemistry, biology New and high technology, belong to a kind of joint product, thus food additives belong to the key problem to be inquired into, including：Compounding thickening Stabilizer, composite emulsifier, duplex baking powder, essence, pigment etc..Secondly, the maximum feature of cake premixed powder be it just Profitization, nutrient laden, functionalization, it is directed to creating a kind of foolproof product, to improve production efficiency, to reduce production difficulty.
It is innovative in cake mix to add the health diet composition such as quinoa, honey, be advantageous to glycolipid metabolism, to easily fat And vast female consumer brings Gospel, modern life rhythm is accelerated, and premixing food is convenient, fast, hygienic, safe with its The features such as, favored by people.Cake premixed powder, employ modern food processing technology and be made, New-type instant, comply with the epoch Demand, there is great market potential, therefore, it is above-mentioned to invent a kind of quinoa honey cake premixed powder formulating method solution Problem is necessary.
The content of the invention
A kind of quinoa honey cake premixed powder is provided the invention aims to solve above-mentioned the deficiencies in the prior art Formulating method.
To achieve these goals, a kind of quinoa honey cake premixed powder formulating method designed by the present invention, lamb's-quarters The production of wheat honey cake premixed powder and experimental method are as follows：
（1）Wheat-quinoa matches somebody with somebody the determination of powder scope；The scope that honey accounts for total sugar content determines；Baking powder accounts for the model of flour dosage Enclose determination；Quinoa honey cake sensory evaluation；
（2）Quinoa powder content, honey content, the experiment of single factor method of baking powder content；
（3）Response surface design Optimal Experimental design and research method.
Preferably, by（1）Gained tests factory formula：Self- raising flour 63.4g, baking powder 2.4g, milk powder 2.3g, Sugared 22g, vegetable fat powder 5.2g, monoglyceride 0.8g, water 20g, oily 35g, salt 0.6g, egg 35g, its preparation process are as follows：
Step 1：Weigh：Flour and quinoa powder and other auxiliary materials are crossed into 60 mesh sieves respectively, are separately placed in standby in different vessels；
Step 2：Mixed powder：The raw materials such as flour, quinoa powder, white granulated sugar, milk powder, baking powder, vegetable fat powder are well mixed；
Step 3：Beat：Egg 35g is taken, after egg shells, yolk is separated with egg white, and electronic stirrer is adjusted into peak power, Yolk is poured into mixed powder electronic stirrer to beat mixture 3 to 5 minutes, egg white is beaten into 2-3 minutes to moist foaming, according to Secondary addition water and oil are lasting to be beaten, and mixing egg white and mixed powder, 20-25 minutes is stirred with electronic stirrer, until volume is sent to original Twice come；
Step 4：Bakee：The raw material for beating completion is ready to, after mold wash is dried, applies one layer with brush in a mold Oil, ready raw material is poured into mould, shared volume is mould 2/3rds, and it is not full to load finished product profile very little Uneven, charge weight, which is crossed, can at most overflow, and after pouring into raw material, concussion mould ensures raw material air entrapment point to drive air pocket out of Cloth is uniform；Oven temperature is set to get angry 160 DEG C, lower fiery 200 DEG C, treats that baking box preheating is completed, mould is put into, heats 25 points Clock, taken out from baking box, natural cooling can obtain finished product.
Preferably, can be obtained by step 2：Quinoa powder, baking powder, honey add according to the different proportion of experiment of single factor.
Preferably, the quinoa powder content, honey content, the experiment of single factor method of baking powder content：
（1）Influence of the quinoa ratio to cake sensory evaluation：
Acquired results are：Gradually increase with the addition of quinoa powder, sensory evaluation total score first increases to be reduced afterwards, when quinoa powder When addition accounts for the 15% of total powder, construct, mouthfeel is good, sensory evaluation scores highest；When addition reaches 20%, because of quinoa powder content Excessively, dough strength is weak, and the tensile properties of dough decline, and the internal structure of cake is more loose, causes the sensory evaluation of cake Total score declines；
（2）Influence of the honey content to cake sensory evaluation：
Acquired results are：Gradually increase with the addition of honey, sensory evaluation total score first increases to be reduced afterwards, when the addition of honey When amount accounts for the 75% of total sugar content, smell is fragrant, and mouthfeel is good, sensory evaluation total score highest, meanwhile, cake has the peculiar sweet tea of honey Sweet mouthfeel and pure and fresh fragrance, are found through experiments that, after honey addition, Maillard reaction is more obvious, because being rich in fruit in honey Sugar, glucose, so the addition of honey is directly proportional to the caramelization of cake, however, when the addition of honey is excessive, it can cause Cake internal structure is damaged and cake toughness declines, while cake can become to be charred；
（3）Influence of the baking powder content to cake sensory evaluation：
Acquired results are：Gradually increase with the addition of baking powder, sensory evaluation total score first increases to be reduced afterwards, and baking powder is adding During hot baked, carbon dioxide is slowly released, expands cake, fine and closely woven hole occurs in volume increase, inside, when bubble is beaten When the addition of powder accounts for the 4% of flour dosage, core portion configuration and dilatancy are best, and sensory evaluation scores highest, baking powder content is lower, Cake is more difficult to dismiss, but when baking powder starts excessive increase, the scoring in terms of its mouthfeel and smell can then decline, and taste hardship occur The a series of problem such as puckery.
Preferably, the response surface design Optimal Experimental design and research method：
（1）Experimental method is：Now more than the basis of experiment of single factor, using BOX- in DESIGN-EXPERT softwares BEHNKEN center combination design models, Three factors-levels are chosen, carry out response surface design Optimal Experimental.This experiment one is divided into 17 experimental points, wherein 12 are analysis experiment, tested centered on 5, this experiment is with quinoa powder ratio（%）, honey content （%）, baking powder content（%）For independent variable, represented with X1, X2, X3, using sensory evaluation total score as response regressand value, adopted respectively Regression analysis is carried out to its data with DESIGN-EXPERT；
（2）As a result with analysis：
A. response surface design optimum experimental result：Wherein result is：When quinoa powder accounts for mixed powder ratio 15%, honey accounts for total sugar content 75%th, when baking powder is flour dosage 4%, the sensory evaluation total score synthesis of quinoa honey cake is more excellent；
B. the total sub-model variance analysis of sensory evaluation：Using DESIGN-EXPERT softwares, recurrence plan is carried out to data with reference to upper table Close, obtain sensory evaluation total score is to the quadratic polynomial regression equation of quinoa powder ratio, honey content, baking powder content：Y= 62.52+0.96A-2.5B+5.01C+7.675AB-3.85AC+1.125BC-0.53²-4.96B²+1.06C²（Y is sensory evaluation Total score predicted value）, data processing is carried out to the experimental result and data analysis, then Y model variance analysis see the table below：
The present invention has the beneficial effect that：（1）Pass through this experiment, it can be deduced that quinoa honey cake premixed powder optimization formula is：It is low Gluten flour 56.75g, quinoa powder 6.65g, honey 20.68g, baking powder 2.5g, white sugar 1.32g, milk powder 2.3g, vegetable fat powder 5.2g, Monoglyceride 0.8g, water 20g, oily 35g, salt 0.6g, egg 35g；
（2）According to this experiment, the cake produced is fine quality and being rich in nutrition value, because be with the addition of inside it rich in albumen Matter, the quinoa of vitamin and mineral and the honey for improving body immunity, being easily absorbed by the human body, have certain health care work( Effect.The distinctive malt of quinoa is fragrant and honey makes this cake smell and mouth feel score relatively different from the sweet taste of white sugar It is high.
Brief description of the drawings
The reciprocation of quinoa powder and honey when Fig. 1 is baking powder optimal value；
The interaction diagram of quinoa powder and baking powder when Fig. 2 is honey optimal value；
The interaction diagram of baking powder and honey when Fig. 3 is quinoa powder optimal value.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment one：
The production of quinoa honey cake premixed powder and experimental method are as follows：
（1）Wheat-quinoa matches somebody with somebody the determination of powder scope；The scope that honey accounts for total sugar content determines；Baking powder accounts for the model of flour dosage Enclose determination；Quinoa honey cake sensory evaluation；
（2）Quinoa powder content, honey content, the experiment of single factor method of baking powder content；
（3）Response surface design Optimal Experimental design and research method.
By（1）Gained tests factory formula：Self- raising flour 63.4g, baking powder 2.4g, milk powder 2.3g, sugared 22g, Vegetable fat powder 5.2g, monoglyceride 0.8g, water 20g, oily 35g, salt 0.6g, egg 35g, its preparation process are as follows：
Step 1：Weigh：Flour and quinoa powder and other auxiliary materials are crossed into 60 mesh sieves respectively, are separately placed in standby in different vessels；
Step 2：Mixed powder：The raw materials such as flour, quinoa powder, white granulated sugar, milk powder, baking powder, vegetable fat powder are well mixed；
Step 3：Beat：Egg 35g is taken, after egg shells, yolk is separated with egg white, and electronic stirrer is adjusted into peak power, Yolk is poured into mixed powder electronic stirrer to beat mixture 3 to 5 minutes, egg white is beaten into 2-3 minutes to moist foaming, according to Secondary addition water and oil are lasting to be beaten, and mixing egg white and mixed powder, 20-25 minutes is stirred with electronic stirrer, until volume is sent to original Twice come；
Step 4：Bakee：The raw material for beating completion is ready to, after mold wash is dried, applies one layer with brush in a mold Oil, ready raw material is poured into mould, shared volume is mould 2/3rds, and it is not full to load finished product profile very little Uneven, charge weight, which is crossed, can at most overflow, and after pouring into raw material, concussion mould ensures raw material air entrapment point to drive air pocket out of Cloth is uniform；Oven temperature is set to get angry 160 DEG C, lower fiery 200 DEG C, treats that baking box preheating is completed, mould is put into, heats 25 points Clock, taken out from baking box, natural cooling can obtain finished product.
It can be obtained by step 2：Quinoa powder, baking powder, honey add according to the different proportion of experiment of single factor.
The quinoa powder content, honey content, the experiment of single factor method of baking powder content：
（1）Influence of the quinoa ratio to cake sensory evaluation：
Acquired results are：Gradually increase with the addition of quinoa powder, sensory evaluation total score first increases to be reduced afterwards, when quinoa powder When addition accounts for the 15% of total powder, construct, mouthfeel is good, sensory evaluation scores highest；When addition reaches 20%, because of quinoa powder content Excessively, dough strength is weak, and the tensile properties of dough decline, and the internal structure of cake is more loose, causes the sensory evaluation of cake Total score declines；
（2）Influence of the honey content to cake sensory evaluation：
Acquired results are：Gradually increase with the addition of honey, sensory evaluation total score first increases to be reduced afterwards.When the addition of honey When amount accounts for the 75% of total sugar content, smell is fragrant, and mouthfeel is good, sensory evaluation total score highest, meanwhile, cake has the peculiar sweet tea of honey Sweet mouthfeel and pure and fresh fragrance, are found through experiments that, after honey addition, Maillard reaction is more obvious, because being rich in fruit in honey Sugar, glucose, so the addition of honey is directly proportional to the caramelization of cake, however, when the addition of honey is excessive, it can cause Cake internal structure is damaged and cake toughness declines, while cake can become to be charred；
（3）Influence of the baking powder content to cake sensory evaluation：
Acquired results are：Gradually increase with the addition of baking powder, sensory evaluation total score first increases to be reduced afterwards, and baking powder is adding During hot baked, carbon dioxide is slowly released, expands cake, fine and closely woven hole occurs in volume increase, inside, when bubble is beaten When the addition of powder accounts for the 4% of flour dosage, core portion configuration and dilatancy are best, and sensory evaluation scores highest, baking powder content is lower, Cake is more difficult to dismiss, but when baking powder starts excessive increase, the scoring in terms of its mouthfeel and smell can then decline, and taste hardship occur The a series of problem such as puckery.
The response surface design Optimal Experimental design and research method：
（1）Experimental method is：Now more than the basis of experiment of single factor, using BOX- in DESIGN-EXPERT softwares BEHNKEN center combination design models, Three factors-levels are chosen, carry out response surface design Optimal Experimental.This experiment one is divided into 17 experimental points, wherein 12 are analysis experiment, tested centered on 5, this experiment is with quinoa powder ratio（%）, honey content （%）, baking powder content（%）For independent variable, represented with X1, X2, X3, using sensory evaluation total score as response regressand value, adopted respectively Regression analysis is carried out to its data with DESIGN-EXPERT, analytical table is as follows；
（2）As a result with analysis：
A. response surface design optimum experimental result：Wherein result is：When quinoa powder accounts for mixed powder ratio 15%, honey accounts for total sugar content 75%th, when baking powder is flour dosage 4%, the sensory evaluation total score of quinoa honey cake integrates more excellent this experiment of single factor of synthesis and obtained The result arrived, the response surface design Optimal Experimental of Three factors-levels is carried out, obtain result such as following table；
B. the total sub-model variance analysis of sensory evaluation：Using DESIGN-EXPERT softwares, recurrence plan is carried out to data with reference to upper table Close, obtain sensory evaluation total score is to the quadratic polynomial regression equation of quinoa powder ratio, honey content, baking powder content：Y= 62.52+0.96A-2.5B+5.01C+7.675AB-3.85AC+1.125BC-0.53²-4.96B²+1.06C²（Y is sensory evaluation Total score predicted value）, data processing is carried out to the experimental result and data analysis, then Y model variance analysis see the table below：
There is upper table to obtain：This current model is analyzed and predicted to the optimization formula of quinoa honey cake premixed powder, by returning Equation coefficient significance test is returned to understand that equation quadratic term reciprocal effect is more notable, each influence factor and sensory evaluation total score Between not simple linear relationship, so this regression equation possess research optimization formula value.
Embodiment two：The reciprocation of quinoa powder and honey during baking powder optimal value, is specifically shown in Fig. 1.
Embodiment three：The reciprocation of quinoa powder and honey during baking powder optimal value, is specifically shown in Fig. 2.
Example IV：The reciprocation of baking powder and honey during quinoa powder optimal value, is specifically shown in Fig. 3.
It can be obtained by embodiment two to example IV：
It will be seen from figure 1 that when baking powder content is optimum value, quinoa powder and the factor reciprocal effect of honey two are notable, at this Sensory evaluation total score can reach theoretical maximum, wherein C=4.04% in experimental level；
Figure it is seen that when honey content is optimum value, quinoa powder and the factor reciprocal effect of baking powder two are notable, at this Sensory evaluation total score can reach theoretical maximum, wherein B=93.75% in experimental level；
From figure 3, it can be seen that when quinoa powder content is optimum value, quinoa powder and the factor reciprocal effect of honey two are notable, at this Sensory evaluation total score can reach theoretical maximum, wherein A=10.5% in experimental level.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic, Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's Within protection domain.

Claims (5)

  1. A kind of 1. quinoa honey cake premixed powder formulating method, it is characterised in that：The production of quinoa honey cake premixed powder And experimental method is as follows：
    (1) wheat-quinoa matches somebody with somebody the determination of powder scope；The scope that honey accounts for total sugar content determines；Baking powder accounts for the model of flour dosage Enclose determination；Quinoa honey cake sensory evaluation；
    (2) quinoa powder content, honey content, the experiment of single factor method of baking powder content；
    (3) response surface design Optimal Experimental design and research method.
  2. 2. a kind of quinoa honey cake premixed powder formulating method according to claim 1, it is characterised in that by (1) Gained tests factory formula：Self- raising flour 63.4g, baking powder 2.4g, milk powder 2.3g, sugared 22g, vegetable fat powder 5.2g are single Sweet fat 0.8g, water 20g, oily 35g, salt 0.6g, egg 35g, its preparation process are as follows：
    Step 1：Weigh：Flour and quinoa powder and other auxiliary materials are crossed into 60 mesh sieves respectively, are separately placed in standby in different vessels；
    Step 2：Mixed powder：The raw materials such as flour, quinoa powder, white granulated sugar, milk powder, baking powder, vegetable fat powder are well mixed；
    Step 3：Beat：Egg 35g is taken, after egg shells, yolk is separated with egg white, and electronic stirrer is adjusted into peak power, Yolk is poured into mixed powder electronic stirrer to beat mixture 3 to 5 minutes, egg white is beaten into 2-3 minutes to moist foaming, according to Secondary addition water and oil are lasting to be beaten, and mixing egg white and mixed powder, 20-25 minutes is stirred with electronic stirrer, until volume is sent to original Twice come；
    Step 4：Bakee：The raw material for beating completion is ready to, after mold wash is dried, applies one layer with brush in a mold Oil, ready raw material is poured into mould, shared volume is mould 2/3rds, and it is not full to load finished product profile very little Uneven, charge weight, which is crossed, can at most overflow, and after pouring into raw material, concussion mould ensures raw material air entrapment point to drive air pocket out of Cloth is uniform；Oven temperature is set to get angry 160 DEG C, lower fiery 200 DEG C, treats that baking box preheating is completed, mould is put into, heats 25 points Clock, taken out from baking box, natural cooling can obtain finished product.
  3. 3. a kind of quinoa honey cake premixed powder formulating method according to claim 2, it is characterised in that by step Two can obtain：Quinoa powder, baking powder, honey add according to the different proportion of experiment of single factor.
  4. A kind of 4. quinoa honey cake premixed powder formulating method according to claim 1, it is characterised in that the lamb's-quarters Flour content, honey content, the experiment of single factor method of baking powder content：
    (1) influence of the quinoa ratio to cake sensory evaluation：
    Acquired results are：Gradually increase with the addition of quinoa powder, sensory evaluation total score first increases to be reduced afterwards, when quinoa powder When addition accounts for the 15% of total powder, construct, mouthfeel is good, sensory evaluation scores highest；When addition reaches 20%, because quinoa powder contains Amount is excessive, and dough strength is weak, and the tensile properties of dough decline, and the internal structure of cake is more loose, causes the sense organ of cake to be commented Valency total score declines；
    (2) influence of the honey content to cake sensory evaluation：
    Acquired results are：Gradually increase with the addition of honey, sensory evaluation total score first increases to be reduced afterwards.When the addition of honey When amount accounts for the 75% of total sugar content, smell is fragrant, and mouthfeel is good, sensory evaluation total score highest, meanwhile, cake has the peculiar sweet tea of honey Sweet mouthfeel and pure and fresh fragrance, are found through experiments that, after honey addition, Maillard reaction is more obvious, because being rich in fruit in honey Sugar, glucose, so the addition of honey is directly proportional to the caramelization of cake, however, when the addition of honey is excessive, it can cause Cake internal structure is damaged and cake toughness declines, while cake can become to be charred；
    (3) influence of the baking powder content to cake sensory evaluation：
    Acquired results are：Gradually increase with the addition of baking powder, sensory evaluation total score first increases to be reduced afterwards, and baking powder is adding During hot baked, carbon dioxide is slowly released, expands cake, fine and closely woven hole occurs in volume increase, inside, when bubble is beaten When the addition of powder accounts for the 4% of flour dosage, core portion configuration and dilatancy are best, and sensory evaluation scores highest, baking powder content is lower, Cake is more difficult to dismiss, but when baking powder starts excessive increase, the scoring in terms of its mouthfeel and smell can then decline, and taste hardship occur The a series of problem such as puckery.
  5. A kind of 5. quinoa honey cake premixed powder formulating method according to claim 1, it is characterised in that the sound Answer curved surface Optimal Experimental design and research method：
    (1) experimental method is：Now more than the basis of experiment of single factor, using BOX- in DESIGN-EXPERT softwares BEHNKEN center combination design models, Three factors-levels are chosen, carry out response surface design Optimal Experimental.This experiment one is divided into 17 experimental points, wherein 12 are analysis experiment, tested centered on 5, this experiment is with quinoa powder ratio (%), honey content (%), baking powder content (%) are independent variable, are represented respectively with X1, X2, X3, and response regressand value is used as using sensory evaluation total score；
    (2) result and analysis：
    A. response surface design optimum experimental result：Wherein result is：When quinoa powder accounts for mixed powder ratio 15%, honey accounts for total sugar content 75%th, when baking powder is flour dosage 4%, the sensory evaluation total score synthesis of quinoa honey cake is more excellent；
    B. the total sub-model variance analysis of sensory evaluation.
CN201710795075.7A 2017-09-05 2017-09-05 A kind of quinoa honey cake premixed powder formulating method Pending CN107484795A (en)

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CN108812753A (en) * 2018-06-01 2018-11-16 中国热带农业科学院农产品加工研究所 A kind of cake premixed powder and preparation method thereof
CN113229306A (en) * 2021-04-29 2021-08-10 焙之道食品(福建)有限公司 Preparation method of compound premixed powder
CN115812757A (en) * 2022-12-20 2023-03-21 晋中学院 Quinoa and dendrobium officinale cake and making process thereof

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CN106472636A (en) * 2016-12-02 2017-03-08 郑州轻工业学院 A kind of Quinoa miscellaneous grain crops chiffon cake and preparation method thereof

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EP2944198A1 (en) * 2014-05-15 2015-11-18 Barilla G. e R. Fratelli S.p.A. Process for the production of a shelf-stable filled sponge-type bakery product
CN106472636A (en) * 2016-12-02 2017-03-08 郑州轻工业学院 A kind of Quinoa miscellaneous grain crops chiffon cake and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN108812753A (en) * 2018-06-01 2018-11-16 中国热带农业科学院农产品加工研究所 A kind of cake premixed powder and preparation method thereof
CN113229306A (en) * 2021-04-29 2021-08-10 焙之道食品(福建)有限公司 Preparation method of compound premixed powder
CN113229306B (en) * 2021-04-29 2024-02-27 焙之道食品(福建)有限公司 Preparation method of compound premixed flour
CN115812757A (en) * 2022-12-20 2023-03-21 晋中学院 Quinoa and dendrobium officinale cake and making process thereof

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Application publication date: 20171219