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A leavening agent and cake technology, applied in the field of food additives, can solve the problems of low leavening force, unstable leavening effect, influence of cake taste, etc., and achieve the effect of stable leavening effect and improving leavening effect.
Inactive Publication Date: 2016-02-24
CHENGDU HUIAN JIELUN TECH CO LTD
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Abstract
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Problems solved by technology
[0004] The leavening agent in the above patent has unstable leavening effect and low leavening power when making cakes, and the internal structure of the cake affects the taste
Method used
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Examples
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Effect test
Embodiment 1
[0038] A cake leavening agent, comprising the following raw materials in parts by weight:
[0039] Baking soda 20 parts
[0040] Calcium phosphate 15 parts
[0041] Magnesium carbonate 16 parts
[0042] 30 parts of starch
[0043] 5 parts tartaric acid
[0044] 2 parts calcium stearoyl lactylate
[0045] Calcium dihydrogen phosphate 5 parts
[0046] Potassium bromate 2 parts.
Embodiment 2
[0048] A cake leavening agent, comprising the following raw materials in parts by weight:
[0049] Baking soda 33 parts
[0050] Calcium phosphate 32 parts
[0051] 32 parts of magnesium carbonate
[0052] 50 parts of starch
[0053] 15 parts tartaric acid
[0054] Calcium stearoyl lactylate 8 parts
[0055] Calcium dihydrogen phosphate 15 parts
[0056] 8 parts of potassium bromate.
Embodiment 3
[0058] A cake leavening agent, comprising the following raw materials in parts by weight:
[0059] Baking soda 27 parts
[0060] Calcium phosphate 24 parts
[0061] 24 parts of magnesium carbonate
[0062] 40 parts of starch
[0063] 10 parts tartaric acid
[0064] Calcium stearoyl lactylate 5 parts
[0065] Calcium dihydrogen phosphate 10 parts
[0066] Potassium bromate 5 parts.
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Abstract
The invention relates to a cake leavening agent and belongs to the technical field of food. The cake leavening agent comprises raw materials in parts by weight as follows: 20-33 parts of baking soda, 15-32 parts of calcium phosphate, 16-32 parts of magnesium carbonate, 30-50 parts of starch, 5-15 parts of tartaric acid, 2-8 parts of calcium stearyl lactylate, 5-15 parts of monocalcium phosphate and 2-8 parts of potassium bromate. The cake leavening agent has the stable leavening effect and improves the leavening effect, and the internal structure of a cake after leavening cannot affect the taste.
Description
technical field [0001] The invention relates to a food additive, more specifically to a cake leavening agent, which belongs to the technical field of food. Background technique [0002] A cake is a pasta, usually sweet, typically baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can substitute gluten and starch), shortening (usually butter or margarine, low-fat Cakes will be replaced with concentrated fruit juice), liquid (milk, water or fruit juice), essence and leavening agent (such as yeast or baking powder). In addition, in order to make the pastry leavening, leavening agents are added. [0003] The State Intellectual Property Office published an invention patent with the publication number CN103120194A on 2013.5.29, titled "A Composition of Leavening Agent for Cake", which relates to a leavening agent composition for cake, which is It is made of the following raw materials in weight ratio, sodium bicarbonate 25...
Claims
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Application Information
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