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Whole coarse grain cake and preparation method thereof

A technology for grains and cakes, which is applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems of poor rise and rise of multigrain cakes, low nutrition of wheat flour cakes, sticky taste and no slag, etc. Low GI value, lowering cholesterol, and preventing edema

Inactive Publication Date: 2018-05-29
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a whole grain cake and its preparation method, which is used to solve the problem of poor rise, easy collapse and deformation, and sticky taste of the grain cake in the prior art. Problems such as no slag and low nutrition of wheat flour cake

Method used

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  • Whole coarse grain cake and preparation method thereof
  • Whole coarse grain cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A whole buckwheat cake comprises the following raw materials: 130g of buckwheat flour, 8g of gluten powder, 360g of eggs, 75g of soybean salad oil, 1g of salt, 120g of white granulated sugar, and 90g of water.

[0026] The preparation method of above-mentioned whole buckwheat cake comprises the steps:

[0027] 1) Mixing and deployment: Grind the dried buckwheat into powder, pass through a 120-mesh sieve to obtain buckwheat flour, and store it sealed at room temperature for later use; mix buckwheat flour, gluten powder, salt, and double-effect baking powder according to the formula, and stir Mix evenly to obtain buckwheat mixed powder, store at room temperature for future use.

[0028] 2) Separate the protein and yolk of 360g fresh eggs, beat the protein with an egg beater, add 2ml of white vinegar and mix well, then add the weighed white sugar in three times, beat until the egg white paste does not fall off when inverted and has a certain hardness. Obtain protein paste...

Embodiment 2

[0031] A kind of highland barley cake, comprises raw material of following weight: Highland barley powder 140g, gluten powder 6.3g, egg 380g, corn oil 70g, salt 1g, double-effect baking powder 2g, white granulated sugar 100g, water 80g, calcium stearoyl lactylate 0.8 g.

[0032] The preparation method of above-mentioned highland barley cake comprises the steps:

[0033] 1) Mixing and deployment: After the highland barley is cleaned and pretreated, it is ground into powder with a pulverizer and passed through a 100-mesh sieve to obtain highland barley powder, which is sealed and stored at room temperature for later use; highland barley powder, gluten powder, salt, double-effect Baking powder and calcium stearoyl lactylate are mixed, stirred and evenly mixed to prepare highland barley mixed powder, which is stored at room temperature for later use.

[0034] 2) Separate the protein and yolk of 380g fresh eggs, beat the protein with an egg beater, add 3ml of white vinegar and mix...

Embodiment 3

[0037] A kind of oat cake, comprises the raw material of following weight: oat flour 150g, gluten powder 7.5g, egg 400g, peanut salad oil 80g, salt 1.2g, white granulated sugar 150g, water 95g, emulsifier 1.5g (sucrose fatty acid ester and The weight ratio of calcium stearoyl lactylate is 1:1).

[0038] The preparation method of above-mentioned oatmeal cake comprises the steps:

[0039]1) Mixing and deployment: After cleaning and removing impurities from oats, grind them into powder, pass through a 100-mesh sieve to obtain oat flour, and store in a sealed room at room temperature for later use; mix oat flour, gluten powder, salt, and emulsifier according to the formula, and stir Mix evenly to prepare oatmeal mixed powder, store at room temperature for later use.

[0040] 2) Separate the protein and yolk of 400g fresh eggs, beat the protein with an egg beater, add 5 drops of white vinegar and mix well, then add the weighed white sugar in three times, beat until the egg white p...

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Abstract

The invention provides a whole coarse grain cake and a preparation method thereof. The whole coarse grain cake comprises the following raw materials in parts by weight: 130-150 parts of coarse grain powder, 5-8 parts of wheat gluten, 350-400 parts of eggs, 70-80 parts of vegetable oil, 1-2 parts of table salt, 0-2 parts of baking powder, 100-150 parts of granulated sugar, 80-95 parts of water and0-2 parts of an emulsifying agent. Wheat flour is not added to the whole coarse grain cake, the nutritional health-care functions of the coarse grains are sufficiently embodied, and the prepared wholecoarse grain cake has aromatic flavor of the coarse grains, pure mouthfeel, and no sinking or deformation.

Description

technical field [0001] The invention relates to the field of food, in particular to a whole grain cake and a preparation method thereof. Background technique [0002] Currently commercially available cakes mainly use wheat flour as raw material. Wheat flour loses a large amount of nutrients due to the removal of wheat bran during processing, and long-term consumption will lead to malnutrition; the use of rich nutrients and health-care functional ingredients in miscellaneous grains to carry out the processing of miscellaneous grain cakes is popular among consumers. favored by those. However, it is different from the published multigrain cake making related patents such as "multigrain cake and its preparation method (CN 101744024 A)", "buckwheat flour cake and its preparation method (CN 105285036 A)", "highland barley cake (CN102960408A)". Wheat flour is added to a certain extent, and the proportion of miscellaneous grain flour in the cake grain flour is only 20-60%. defect....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D13/047
CPCA21D2/265A21D13/04
Inventor 刘雄叶敏赵天天
Owner SOUTHWEST UNIV
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