Screening of compound quality improvement for frozen microwavecake by highland barley

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  • (Sichuan Tourism University, Chengdu 610100, China)

Online published: 2018-07-05

Abstract

Frozen microwave cake was made by highland barley and all-purpose flour.The influences of sucrose fatty acid ester, monoglycerides, sodium bicarbonate, soy protein and tea-polyphenol on the quality of products were studied by central compositeresponse surface method.The results indicated that the optimal formula of compound quality improvement based on the design was: sucrose fatty acid ester 0.02%+monoglycerides 0.49%+sodium bicarbonate 0.71%+ soy protein3.14% and tea-polyphenol 0.02%.

Cite this article

DING Jie et al . Screening of compound quality improvement for frozen microwavecake by highland barley[J]. Food and Fermentation Industries, 2018 , 44(5) : 167 -175 . DOI: 10.13995/j.cnki.11-1802/ts.014251

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