CN108935595B - Pure vegetarian cake and preparation method thereof - Google Patents
Pure vegetarian cake and preparation method thereof Download PDFInfo
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- CN108935595B CN108935595B CN201811137835.6A CN201811137835A CN108935595B CN 108935595 B CN108935595 B CN 108935595B CN 201811137835 A CN201811137835 A CN 201811137835A CN 108935595 B CN108935595 B CN 108935595B
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a pure vegetable cake and a preparation method thereof, wherein the pure vegetable cake comprises the following raw materials in parts by weight: 19.2 to 29.5 portions of low-gluten flour, 19.2 to 22.1 portions of granulated sugar, 20.3 to 31.6 portions of water, 13.4 to 16.6 portions of soybean oil, 3.7 to 4.8 portions of corn modified starch, 1.8 to 3.8 portions of soybean protein powder, 1.8 to 1.9 portions of powdered phospholipid, 0.7 to 1.9 portions of soybean protein isolate, 0.57 to 0.7 portion of baking powder, 0.8 to 2.9 portions of palm oil and 0.7 to 0.8 portion of tower powder. According to the invention, the low gluten wheat flour is used as a main raw material and is compounded with certain soybean protein powder and soybean protein isolate, so that the prepared cake has good appearance color and luster, internal tissue structure and taste, is a pure product, and is more beneficial to health.
Description
Technical Field
The invention relates to a pure vegetable cake and a preparation method thereof, belonging to the technical field of food processing.
Background
With the improvement of living standard and the importance of people on health, vegetarian food has gradually become a life style conforming to the trend of times as a dietary habit which is beneficial to self health, respects life, protects environment and conforms to natural rules. Vegetarian foods such as vegetarian meat and vegetarian leisure foods are popular with consumers, various baking premixed flour becomes the mainstream of household consumption along with the household of the baking foods, and the premixed flour is more in variety and comprises bread premixed flour, biscuit premixed flour, cake premixed flour and the like.
When common cake products are made, eggs (products) or milk (products) and the like need to be added for beating, so that the cake has good fluffiness. Such as: chinese patent document CN103371202B discloses a premixed flour for vegetarian cakes, a using method thereof and cake products prepared from the premixed flour. Pure vegetarian, i.e. strict vegetarian, means free of any food made from animals, such as eggs, milk, cheese, honey and the like.
Chinese patent document CN103689031B discloses a baking-free special cake premixed flour and application thereof, wherein sodium starch octenyl succinate and soybean protein powder are used for replacing cake oil and baking powder to enable a cake to have certain baking degree and stability. Soybean protein powder has the foamability in this patent, can form the foam with octenyl succinic acid starch sodium, but soybean protein powder's foam stability is relatively poor, and the cake of preparation has certain fluffy degree but also great promotion space.
The soybean protein powder is prepared by drying, peeling, navel removing, softening, embryo rolling, degreasing and drying soybeans to obtain low-temperature edible soybean meal, crushing and screening the low-temperature edible soybean meal to obtain the soybean protein powder, wherein the dry basis protein content of the soybean protein powder is more than 55%, the soybean protein powder has the characteristics of high protein and high dietary fiber and is rich in various functional components such as oligosaccharide, soybean isoflavone and the like, and in addition, the soybean protein powder also has whitening effect and foamability: firstly, lipoxidase contained in soybean protein powder destroys a double-bond structure of carotene in wheat bran through coupling reaction, so that the carotene is colorless from yellow, thereby achieving the effects of whitening flour and improving the color of the flour; secondly, the soybean protein powder has certain foamability and foam stability, and if the soybean protein powder is directly used in cake production, the formed foam is unstable, so that the cake collapses after being discharged from a furnace and cooled, and the appearance is poor.
The soybean protein isolate prepared by taking low-temperature edible soybean meal as a raw material and performing alkali dissolution, acid precipitation, concentration and drying has higher dry-based protein content which is up to more than 90 percent, is the soybean protein product with the best foamability and excellent foam stability, but has poor fluffing effect after cake baking if being directly used for cake making.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a pure vegetarian cake and a preparation method thereof, which take low-gluten wheat flour as a main raw material and compound certain soybean protein powder and soybean protein isolate to prepare the pure vegetarian cake with good appearance color, good internal tissue structure and good taste.
Interpretation of terms:
NSI is the nitrogen solubility index, which is the ratio of water soluble nitrogen to total nitrogen in the sample, expressed in%;
low-gluten flour: also called as the wheat flour, the protein content of the wheat flour is 6.5 to 9.5 percent;
powder baking: the baking powder is a composite leavening agent, and is white powder prepared by adding acid materials into soda powder and taking corn flour as a filler;
tower powder: the tower powder is an acidic white powder, belongs to food additives, and is known as potassium hydrogen tartrate with a chemical formula: KC4H5O6, an acid salt of potassium tartrate;
low denatured soy protein powder: GB/T22493-2008 points out that the low-denatured soybean protein powder is soybean protein obtained by processing low-temperature desolventized soybean meal by production processes such as milling and the like, and the Nitrogen Solubility Index (NSI) of the soybean protein is not lower than 55%.
The technical scheme of the invention is as follows:
the pure vegetable cake comprises the following raw materials in parts by weight: 19.2 to 29.5 portions of low-gluten flour, 19.2 to 22.1 portions of granulated sugar, 20.3 to 31.6 portions of water, 13.4 to 16.6 portions of soybean oil, 3.7 to 4.8 portions of corn modified starch, 1.8 to 3.8 portions of soybean protein powder, 1.8 to 1.9 portions of powdered phospholipid, 0.7 to 1.9 portions of soybean protein isolate, 0.57 to 0.7 portion of baking powder, 0.8 to 2.9 portions of palm oil and 0.7 to 0.8 portion of tower powder.
According to the pure vegetable cake, the fineness of the soybean protein powder is preferably 100-140 meshes. The coarse taste and poor filling power of the cake can be caused by the overlarge particles of the soybean protein powder, and the poor water absorption can be caused by the undersize particles of the soybean protein powder, so that the combination of the soybean protein powder and the soybean oil is influenced, and the cake is poor in bulkiness.
According to the pure vegetable cake, the soybean protein powder is preferably low-denatured soybean protein powder.
According to the pure vegetable cake, preferably, the NSI of the soybean protein powder is more than or equal to 80 percent;
preferably, the NSI of the soybean protein isolate is more than or equal to 75 percent. The NSI can directly reflect the denaturation degree of the protein, the higher the NSI is, the higher the proportion of the soluble protein is, the better the solubility is, and the good solubility is the basis for ensuring the emulsification effect and filling power of the cake.
According to the pure vegetable cake, the soy protein isolate is a dispersion type soy protein isolate. The dispersed soybean protein isolate has good hydration and emulsibility, and also has good dispersibility, the good hydration can enable protein molecular chains to be fully combined with water, a foundation is provided for emulsification, meanwhile, the good hydration can prolong the shelf life of the cake, the cake is prevented from being dried and knotted due to water loss, the good dispersibility can enable the soybean protein isolate to be quickly dissolved in the water, and the cake is prevented from being caked, so that the cake is rough in taste, poor in fluffy degree, easy to dry and knotted in the skin and the like.
The pure vegetarian cake according to the present invention preferably has a low gluten ash content of < 0.6%. The ash content is mineral elements left after the flour sample is burned, the lower the ash content is, the higher the processing precision of the flour is, the larger the peeling degree is, the less the amount of bran in the flour is, and the more delicate the taste of the made cake is.
Further preferably, the corn modified starch is esterified starch, the structure of starch molecules can be changed by the crosslinked and esterified starch, new functional groups and crosslinking bonds are introduced, the stability of the modified starch is improved, the aging of cakes is remarkably delayed, the specific volume of the cakes can be increased, and the fluffy degree of the cakes is improved.
Further preferably, the low gluten flour is < 23.5% (on a wet basis).
According to the invention, the preparation method of the pure vegetarian cake comprises the following specific steps:
(1) and (3) striking: stirring the soybean protein powder, the soybean protein isolate, the granulated sugar, the tower powder and part of the total water in a dough mixer for stirring for 1-5min at the rotating speed of 140-;
(2) emulsification: stirring and emulsifying the powdered phospholipid, the soybean oil and the palm oil with the residual water in the step (1) to obtain a material 2 for later use;
(3) mixing: uniformly stirring and mixing the materials 1 and 2 with the low-gluten flour, the corn modified starch and the baking powder;
(4) baking: pouring the material obtained by mixing in the step (3) into a mould, and baking for 40-50min at the conditions of 200 ℃ of upper fire and 180 ℃ of lower fire;
(5) cooling and demolding: and taking out and cooling after baking is finished, and demolding.
According to the preparation method of the pure vegetable cake, the part of water added in the step (1) is preferably 40-50% of the total water amount.
It should be noted that, in the present invention, except "%" in NSI, the other "%" are mass% contents unless otherwise specified; the raw materials used in the present invention are all conventional commercially available products unless otherwise specified.
The invention has the following beneficial effects:
(1) the ingredients used in the pure vegetable cake provided by the invention are pure vegetable, and no egg (product) or milk (product) exists;
(2) the soybean protein isolate is adopted to replace milk (products) and eggs (products) for foaming, and is matched with the soybean protein powder for use, so that the soybean protein isolate has good foamability and foam stability, and the cake can have a fluffy structure;
(3) because the molecular chain of the soybean protein isolate is longer and has strong binding capacity with water, the addition of the soybean protein isolate in the cake can cause the phenomenon that the taste of the cake is hard, and the addition of a proper amount of soybean protein powder can weaken the binding of the soybean protein isolate and the water and avoid the phenomenon that the taste of the cake is hard;
(4) although the isolated soy protein has good foamability and foam stability, the phenomenon of surface collapse and volume reduction can be caused when the cake is baked and cooled, and the soy protein powder is rich in dietary fiber and can play a role in filling a fluffy structure of the cake by adding a proper amount of soy protein powder, so that the surface collapse of the cake is avoided;
(5) the soybean protein powder is rich in oligosaccharide, so that caramel color is easily formed on the surface of the cake, and the appetite is enhanced.
Detailed Description
The present invention is further specifically described below by way of examples, but the scope of the present invention is not limited only to the following examples.
Example 1:
the pure vegetable cake comprises the following raw materials in parts by weight: 24.5 parts of low-gluten flour, 20.5 parts of granulated sugar, 26 parts of water, 15 parts of soybean oil, 4.25 parts of corn modified starch, 2.8 parts of soybean protein powder, 1.85 parts of powdered phospholipid, 1.3 parts of soybean protein isolate, 0.64 part of baking powder, 1.85 parts of palm oil and 0.75 part of tower powder;
the preparation method of the pure vegetarian cake comprises the following steps:
(1) and (3) striking: beating soybean protein powder, soybean protein isolate, granulated sugar, Tata powder and water accounting for 45% of the total water amount in a dough mixer, stirring for 3min at the rotating speed of 150r/min, and stirring for 2min at the rotating speed of 510r/min to obtain a material 1 for later use;
(2) emulsification: stirring and emulsifying the powdered phospholipid, the soybean oil and the palm oil with the rest water to obtain a material 2 for later use;
(3) mixing: uniformly stirring and mixing the materials 1 and 2 with the low-gluten flour, the corn modified starch and the baking powder;
(4) baking: pouring the material obtained by mixing in the step (3) into a mould, and baking for 40min under the conditions of 200 ℃ of upper fire and 180 ℃ of lower fire;
(5) cooling and demolding: and taking out and cooling after baking is finished, and demolding.
Example 2:
the pure vegetable cake comprises the following raw materials in parts by weight: 29.5 parts of low-gluten flour, 22.1 parts of granulated sugar, 20.3 parts of water, 16.6 parts of soybean oil, 3.9 parts of corn modified starch, 1.8 parts of soybean protein powder, 1.8 parts of powdered phospholipid, 1.9 parts of soybean protein isolate, 0.60 part of baking powder, 0.8 part of palm oil and 0.7 part of tower powder;
the preparation method of the pure vegetarian cake comprises the following steps:
(1) and (3) striking: beating soybean protein powder, soybean protein isolate, granulated sugar, Tata powder and water with the water content of 40% of the total water content in a dough mixer, stirring for 2min at the rotating speed of 140r/min, and stirring for 5min at the rotating speed of 500r/min to obtain a material 1 for later use;
(2) emulsification: stirring and emulsifying the powdered phospholipid, the soybean oil and the palm oil with the rest water to obtain a material 2 for later use;
(3) mixing: uniformly stirring and mixing the materials 1 and 2 with the low-gluten flour, the corn modified starch and the baking powder;
(4) baking: pouring the material obtained by mixing in the step (3) into a mould, and baking for 40min under the conditions of 200 ℃ of upper fire and 180 ℃ of lower fire;
(5) cooling and demolding: and taking out and cooling after baking is finished, and demolding.
Example 3:
the pure vegetable cake comprises the following raw materials in parts by weight: 19.2 parts of low-gluten flour, 22.1 parts of granulated sugar, 29.7 parts of water, 13.4 parts of soybean oil, 4.8 parts of corn modified starch, 3.8 parts of soybean protein powder, 1.9 parts of powdered phospholipid, 0.7 part of soybean protein isolate, 0.7 part of baking powder, 2.9 parts of palm oil and 0.8 part of tower powder;
the preparation method of the pure vegetarian cake comprises the following steps:
(1) and (3) striking: beating soybean protein powder, soybean protein isolate, granulated sugar, Tata powder and water accounting for 50% of the total water amount in a dough mixer, stirring for 5min at the rotating speed of 160r/min and stirring for 8min at the rotating speed of 520r/min to obtain a material 1 for later use;
(2) emulsification: stirring and emulsifying the powdered phospholipid, the soybean oil and the palm oil with the rest water to obtain a material 2 for later use;
(3) mixing: uniformly stirring and mixing the materials 1 and 2 with the low-gluten flour, the corn modified starch and the baking powder;
(4) baking: pouring the material obtained by mixing in the step (3) into a mould, and baking for 50min under the conditions of 200 ℃ of upper fire and 180 ℃ of lower fire;
(5) cooling and demolding: and taking out and cooling after baking is finished, and demolding.
Comparative example 1:
the pure vegetable cake comprises the following raw materials in parts by weight: 24.5 parts of low-gluten flour, 20.5 parts of granulated sugar, 25 parts of water, 15 parts of soybean oil, 4.25 parts of corn modified starch, 1.85 parts of powdered phospholipid, 1.3 parts of soybean protein isolate, 0.64 part of baking powder, 1.85 parts of palm oil and 0.75 part of tower powder; the preparation method is the same as that of example 1.
Comparative example 2:
the pure vegetable cake comprises the following raw materials in parts by weight: 24.5 parts of low-gluten flour, 20.5 parts of granulated sugar, 25.6 parts of water, 15 parts of soybean oil, 4.25 parts of corn modified starch, 2.8 parts of soybean protein powder, 1.85 parts of powdered phospholipid, 0.64 part of baking powder, 1.85 parts of palm oil and 0.75 part of tower powder; the preparation method is the same as that of example 1.
Comparative example 3:
a pure vegetarian cake, which is prepared from the same raw materials as in example 1, except that the isolated soy protein is replaced by egg white; the preparation method is the same as that of example 1.
Experimental example 1:
comparing the center thickness of the cake:
taking the cakes made in the examples 1-3 and the comparative examples 1-2, cutting the cakes from the middle, measuring the center thickness of the cakes by using a graduated scale, taking three points of each cake for detection, taking the average value of three structures as the final thickness of the cake in the formula, and taking the center thickness comparison result of the cakes as shown in the table 1;
TABLE 1 center thickness comparison of cakes
| Experiment of | Cake center thickness/cm |
| Example 1 | 3.5 |
| Example 2 | 3.4 |
| Example 3 | 3.5 |
| Comparative example 1 | 2.4 |
| Comparative example 2 | 1.5 |
As can be seen from the comparison in Table 1, the cakes made in examples 1-3 are compared with comparative examples 1-2, in which no soy protein powder is added in comparative example 1, the center thickness of the cake is lower than that of the cakes made in examples 1-3; in comparative example 2, no soy protein isolate was added, the center thickness of the cake was significantly lower than in examples 1-3, in the plain cake of this application, soy protein powder and soy protein isolate were indispensable, and the cake obtained was more fluffy with the formulation and preparation method of the present invention.
Experimental example 2:
internal color comparison of bread: the breads prepared in inventive examples 1-3 and comparative examples 1-2 were color-compared, the crust was removed, the core was flattened and placed in the test chamber of a colorimeter for testing, each sample was tested three times, and the average of the three test results was the final color value, the results of which are shown in table 2;
TABLE 2 comparison of internal bread color results
| Experiment of | Colour value |
| Example 1 | 45 |
| Example 2 | 43 |
| Example 3 | 43 |
| Comparative example 1 | 32 |
| Comparative example 2 | 35 |
As can be seen from Table 2, the cakes made in examples 1-3 have a color value of 32 without the addition of soy protein powder in comparative example 1 and a color value of 35 with the addition of soy protein isolate in comparative example 2, which are smaller than those of comparative examples 1-2, whereas the cakes made in examples 1-3 of the present invention have an average color value of about 44, which is significantly higher than that of comparative examples 1-2, and the appearance color of the cakes made by the formulation and the preparation method of the present invention is better.
Experimental example 3:
comparative example 3 the center thickness of the cake and the internal color of the bread were measured according to the methods shown in experimental example 1 and experimental example 2, respectively, and the whipping degree in step 1 was observed in the preparation processes of examples 1 to 3 and comparative example 3, and the volume after the material was whipped was divided by the volume before the whipping to judge the whipping effect, and the comparison results shown in table 3 were obtained.
TABLE 3 comparison of internal bread color
| Experiment of | Cake center thickness/cm | Colour value | Hair styling effect |
| Examples1 | 3.5 | 45 | 8 |
| Example 2 | 3.4 | 43 | 7.5 |
| Example 3 | 3.5 | 43 | 8 |
| Comparative example 3 | 3.0 | 38 | 8 |
As can be seen from Table 3, the foaming effect of examples 1-3 is not much different from that of comparative example 3, but the cake of comparative example 3 has smaller center thickness, smaller color value, and slightly poorer cake filling power and color, and more importantly, the egg white added in comparative example 3 is a plain cake which is pure and more beneficial to health.
Experimental example 4:
sensory evaluation of cakes: the cakes prepared in inventive examples 1 to 3 and comparative examples 1 to 3 were compared in appearance color, flavor and taste, and sensory evaluation was performed by 11 skilled sensory evaluators (sensory evaluation criteria are shown in table 4, evaluation scores are averaged, evaluation results are shown in table 5), and finally the average of 11 evaluators was used as a result.
TABLE 4 sensory evaluation of cakes
TABLE 5 bread sensory evaluation results/score
As can be seen from the comparison in Table 5, the scores of the appearance color, the internal structure and the taste of the examples 1 to 3 are higher than those of the comparative example 1 without the soybean protein powder through comprehensive sensory evaluation;
examples 1-3 the scores for appearance color, internal texture and mouthfeel of examples 1-3 were significantly higher than comparative example 2 compared to comparative example 2 without soy protein isolate;
examples 1-3 have higher scores for the appearance color, internal structure and mouthfeel than the non-pure comparative example 3, and the application is pure, more beneficial to health and in line with the times trend.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. The pure vegetable cake is characterized by comprising the following raw materials in parts by weight: 19.2-29.5 parts of low-gluten flour, 19.2-22.1 parts of granulated sugar, 20.3-31.6 parts of water, 13.4-16.6 parts of soybean oil, 3.7-4.8 parts of corn modified starch, 1.8-3.8 parts of soybean protein powder, 1.8-1.9 parts of powdered phospholipid, 0.7-1.9 parts of soybean protein isolate, 0.57-0.7 part of baking powder, 0.8-2.9 parts of palm oil and 0.7-0.8 part of tower powder;
the fineness of the soybean protein powder is 100-140 meshes;
the soybean protein powder is low-denatured soybean protein powder;
the NSI of the soybean protein powder is more than or equal to 80 percent;
the NSI of the soybean protein isolate is more than or equal to 75 percent;
the soybean protein isolate is a dispersive soybean protein isolate.
2. The plain cake of claim 1 wherein said low gluten breading ash is < 0.6%.
3. The plain cake of claim 1 wherein said corn modified starch is an esterified starch.
4. The plain cake of claim 1 wherein said low gluten is < 23.5%.
5. The method for preparing the pure vegetable cake as claimed in any one of claims 1 to 4, which is characterized by comprising the following specific steps:
(1) and (3) striking: stirring the soybean protein powder, the soybean protein isolate, the granulated sugar, the tower powder and part of the total water in a dough mixer for stirring for 1-5min at the rotating speed of 140-;
(2) emulsification: stirring and emulsifying the powdered phospholipid, the soybean oil and the palm oil with the residual water in the step (1) to obtain a material 2 for later use;
(3) mixing: uniformly stirring and mixing the materials 1 and 2 with the low-gluten flour, the corn modified starch and the baking powder;
(4) baking: pouring the material obtained by mixing in the step (3) into a mould, and baking for 40-50min at the conditions of 200 ℃ of upper fire and 180 ℃ of lower fire;
(5) cooling and demolding: and taking out and cooling after baking is finished, and demolding.
6. The method of preparing a plain cake according to claim 5 wherein the portion of water added in step (1) is 40% to 50% of the total water.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1473479A (en) * | 2002-08-05 | 2004-02-11 | 刘明霞 | Soybean cheese cake and its producing method |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
| CN106259695A (en) * | 2016-08-22 | 2017-01-04 | 劳加舒 | A kind of vegetarian diet cake and preparation method thereof |
| CN107912511A (en) * | 2016-10-09 | 2018-04-17 | 新加坡国立大学 | A kind of vegetable protein cake and preparation method thereof |
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| US4294864A (en) * | 1979-06-04 | 1981-10-13 | The American Institute Of Baking | Preparation of high-ratio cakes using untreated wheat flour |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1473479A (en) * | 2002-08-05 | 2004-02-11 | 刘明霞 | Soybean cheese cake and its producing method |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
| CN106259695A (en) * | 2016-08-22 | 2017-01-04 | 劳加舒 | A kind of vegetarian diet cake and preparation method thereof |
| CN107912511A (en) * | 2016-10-09 | 2018-04-17 | 新加坡国立大学 | A kind of vegetable protein cake and preparation method thereof |
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