Fermented cake and manufacturing technique

A technology for making crafts and cakes, which is applied in pre-baking dough processing, baking, dough processing, etc. It can solve the problems of cakes not being fluffy enough, gas production is reduced, and gas is easy to escape into the air, so as to improve the flavor and nutritional value, increase gas production, good elasticity

Pending Publication Date: 2019-08-02
多麦(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the baking powder reacts when it comes into contact with water, and the added baking powder and water need to be stirred for 2-10 minutes. During this process, the baking powder produces a large amount of gas, and a large amount of gas is easily released into the air However, when baked in the oven, the amount of gas produced by the baking powder is reduced compared to the amount of gas produced during the stirring process, which easily leads to the cake being not fluffy enough and the taste is not soft enough during the baking process

Method used

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  • Fermented cake and manufacturing technique
  • Fermented cake and manufacturing technique
  • Fermented cake and manufacturing technique

Examples

Experimental program
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Effect test

Embodiment 1

[0064] Embodiment 1: A fermented cake, the raw materials included and their corresponding quality are shown in Table 1, and are prepared through the following steps:

[0065] Preliminary preparation: Grind the white granulated sugar into powder, and screen the white granulated sugar with a particle size of less than 20 mesh; screen the low-gluten flour with a particle size of less than 80 mesh;

[0066] Step 1: Beat whole eggs, white sugar, edible salt, glycerin, and sorbitol together according to parts by weight, then add low-gluten flour and foaming powder and mix evenly to obtain the first mixture;

[0067] Step 2: According to the parts by weight, add water with a water temperature of 12°C and dry yeast to the first mixture and mix evenly. The mixing speed is 300 rpm, and the mixing time is 12 minutes; then add vegetable oil and light cream, mix evenly, and beat. The speed used for sending is 560rpm, and the sending time is 1min to obtain the second mixture;

[0068] Step...

Embodiment 2-7

[0070] Embodiment 2-7: A fermented cake, the difference from Embodiment 1 is that the raw materials included and their corresponding qualities are shown in Table 1.

[0071] The raw material included in the embodiment 1-7 of table 1 and its corresponding quality (g)

[0072]

Embodiment 8

[0073] Embodiment 8: A fermented cake, the difference from Embodiment 3 is that Yanshan dry yeast is replaced with an equal amount of Brettanomyces castellus ZSM-001.

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PUM

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Abstract

The invention discloses a fermented cake and a manufacturing technique thereof, and belongs to the technical field of cakes. The fermented cake is prepared from the following ingredients in parts by weight: 100 parts of low gluten flour, 135-160 parts of whole eggs, 95-108 parts of white granulated sugar, 19-20 parts of sorbitol, 25-28 parts of high-fat coconut, 1.8-2 parts of table salt, 2.9-8.2parts of baking powder, 4.5-5.3 parts of dry yeast, 39-40 parts of water, 50-52 parts of light cream, 9-11 parts of glycerol and 56-60 parts of plant oil. The fermented cake has the advantages of goodfluffiness and soft taste. The manufacturing technique of the invention can improve gas production during a fermentation process, so that the fluffy and soft effect of the obtained fermented cake isimproved.

Description

technical field [0001] The invention relates to the technical field of cakes, more specifically, it relates to a fermented cake and a manufacturing process thereof. Background technique [0002] With the continuous development of baking technology, the types of pastries tend to be diversified, including cakes, toasts, etc., which are constantly pouring into people's lives, and the taste of cakes, toasts, etc. is still the key to measuring whether they are popular. [0003] The Chinese patent application with application publication number CN 102894054 A and application publication date of January 30, 2013 discloses a purple potato cake and a production method thereof. The main ingredients include purple potato, wheat flour, and sugar, and the auxiliary materials include milk, fruit juice, Milk powder, face powder, salad oil, water, baking powder; the specific production steps are as follows: 1. Take fresh purple sweet potato, wash it with running water, remove the skin by ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D8/04A21D2/36A21D2/34A21D2/18A21D2/02
CPCA21D2/02A21D2/181A21D2/186A21D2/34A21D2/36A21D8/047A21D13/80
Inventor 陈俊辉
Owner 多麦(福建)食品有限公司
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