Cake powder and preparation method thereof
A cake flour and flour technology, applied in the direction of dough/premix, baking, baking mixture, etc., can solve the problems of late molding, poor taste, unqualified products, etc., and achieve the effect of good taste
Inactive Publication Date: 2019-01-11
威宁县一品鲜食品有限公司
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
There is actually a tendency to use all-purpose cake flour in many other types of mixes, and the real danger is that this will (and in some cases does) result in a substandard product
[0005] The cake flour in the prior art is not late to form, and the taste is poor
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] Recipe: 30g flour, 20g buckwheat, 10g egg, 5g yam powder, 10g sugar, 10g baking powder.
[0021] Preparation:
[0022] Mix flour, buckwheat, eggs, yam powder, sugar, and baking powder, crush, and dry.
Embodiment 2
[0024] Recipe: 60g flour, 50g buckwheat, 30g egg, 20g yam powder, 30g sugar, 30g baking powder.
[0025] Preparation method: with embodiment 1
Embodiment 3
[0027] Recipe: 33g flour, 23g buckwheat, 13g egg, 7g yam powder, 12g sugar, 12g baking powder.
[0028] Preparation method: with embodiment 1
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The invention relates to cake powder and a preparation method thereof. The cake powder is prepared from the following raw materials in parts by weight: flour, buckwheat, eggs, Chinese yam powder, white sugar, and baking powder. The cake powder is easy to mold and good in taste; moreover, the Chinese yam powder is added as a raw material, so that the cake powder has certain health-caring effects.
Description
technical field [0001] The invention relates to the field of food inventions, in particular to a cake flour and a preparation method thereof. Background technique [0002] The production of cake flour was first developed in the United States, when the flour milling industry was exploring various factors that affect the quality of flour in order to obtain the special flour required for the production of ordinary American cakes. American cakes, such as angel cakes, are much sweeter than traditional British cakes. [0003] Cake flour has low protein content and weak gluten strength. Generally, the gluten content should be less than 24%, the dough formation time should be less than 2, and the evaluation value should be less than 38. The gluten is too strong, and the bubbles inside the cake are large and uneven. Cakes with thick vacuoles have a hard taste, shrinkage and deformation in appearance, too low gluten strength, loose cake products, and loss of spongy structure; fine a...
Claims
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IPC IPC(8): A21D10/00A21D2/36A21D13/06
CPCA21D10/005A21D2/36A21D2/366A21D13/06
Inventor 李文杰周远伦
Owner 威宁县一品鲜食品有限公司