Research and preparation method of black brewed flour cake

Abstract

The invention discloses research and a preparation method of a black brewed flour cake. The black brewed flour cake comprises wheat flour, cereal flour, eggs, sugar, cake oil, salt and milk. Accordingto the research and preparation method of the black brewed flour cake, single-factor and orthogonal tests prove that the best formula of the cereal cake comprises 80% of wheat flour, 20% of cereal flour, 200% of eggs, 80% of sugar, 10% of cake oil, 2% of salt and 20% of milk. The prepared cereal cake is soft, elastic and free of over sweetness or roughness, and has special aroma of cereal flour,golden surface, uniform inner pores and full appearance; and as a novel nutritional cake, the cereal cake enriches the pattern and design of cakes and has broad development prospects.

Description

technical field [0001] The invention relates to the field of brewing powder, in particular to the research and preparation method of a black brewing powder cake. Background technique [0002] With the development of my country's national economy and the continuous improvement of people's living standards, dietary demand pays more attention to the sensory quality, nutrition and safety of products. Article 8 of the 2018 "Dietary Guidelines for Chinese Residents" mentioned: "Diversified food, mainly grains". In the balanced diet pagoda, grains are at the bottom, and each person should eat 250g to 400g per day. However, judging from the current national total grain consumption, the consumption of polished rice and refined noodles is more, about 500g per person per day, and the consumption of coarse grains and whole grains is less, and long-term consumption of polished rice and refined noodles may cause a lack of certain nutrients[1] . At present, there are relatively few desig...

AI Technical Summary

Problems solved by technology

However, judging from the current national total grain consumption, the consumption of polished rice and refined noodles is more, about 500g per person per day, and the consumption of coarse grains and whole grains is less, and long-term consumption of polished rice and refined noodles may cause a lack of certain nutrients[1]

At present, there are relatively few designs and varieties of miscellaneous grain products, and some products have rough taste and low sales volume. The development of miscellaneous grain products with good sensory and nutritional quality is of great significance to enrich the miscellaneous grain market