Optimization on the Preparation Process of Whole Egg Cake Premixed Powder and Its Flavor Analysis
The effects of whole egg powder, cake oil and sugar additive amount on the specific volume, texture characteristics and sensory scores of the cake were evaluated using single factor experiment. Based on the single factor experiment, response surface methodology was used to optimize the formula of th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110278 |