Wheat-flour-free cake and making method thereof

A cake and wheat flour technology, applied in baking methods, dough/premix, baking, etc., can solve the problems of poor taste, rough flour processing, less flour application, etc., to solve aging and hardening, and improve oil return. , good taste effect

Pending Publication Date: 2021-08-17
蔡小强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's health awareness, more and more people start to advocate eating more coarse grains, but due to the rough processing and poor taste of other crop flours, its development on the dining table is limited.
Although there are currently commercially available cassava flour cakes, they are still made of wheat flour as the main raw material, and some cassava flour is added to it, and other crop flours are less used in the cake field.

Method used

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  • Wheat-flour-free cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present embodiment provides a kind of preparation method of wheat flour cake, and the steps are as follows:

[0027] 1) Put 30 parts of egg liquid, 8 parts of white granulated sugar, and 6 parts of trehalose into a stirring pot, and stir evenly until the white granulated sugar and trehalose are completely dissolved to obtain the first mixture;

[0028] 2) After adding 4 parts of corn flour, 1 part of skimmed milk powder and 1 part of compound emulsifier to the first mixture, carry out the first 170-210r / min medium speed for 3 minutes, and then 80-110r / min slow speed 1 minute of pre-passing to obtain the second mixture;

[0029] 3) Add 0.1 part of edible salt, 10 parts of hydroxypropyl distarch phosphate, 1 part of sorbitol liquid, 1 part of glycerin, 0.5 part of compound leavening agent and 0.1 part of citric acid to the second mixture , 0.01 part of sodium dehydroacetate, 5 parts of refined vegetable oil, 300-320r / min rapid stirring, sent to a specific gravity of ...

Embodiment 2

[0036] 1) Put 50 parts of whole egg liquid, 14 parts of white granulated sugar, and 12 parts of trehalose into a stirring pot, and stir evenly until the white granulated sugar and trehalose are completely dissolved to obtain the first mixture;

[0037] 2) After adding 8 parts of corn flour, 5 parts of skimmed milk powder and 5 parts of compound emulsifier to the first mixture, carry out the first 170-210r / min medium speed for 3 minutes, and then 80-110r / min slow speed 1 minute of pre-passing to obtain the second mixture;

[0038] 3) Add 0.5 parts of edible salt, 20 parts of hydroxypropyl distarch phosphate, 3 parts of sorbitol liquid, 3 parts of glycerin, 1.5 parts of compound leavening agent, and 0.5 parts of citric acid into the second mixture , 0.05 parts of sodium dehydroacetate, 10 parts of refined vegetable oil, 300-320r / min rapid stirring, sent to a specific gravity of 0.5, to obtain cake pulp;

[0039] 4) Evenly spread the cake slurry onto the steel belt, put it into ...

Embodiment 3

[0045] 1) Put 44 parts of whole egg liquid, 8 parts of white sugar, and 7 parts of trehalose into the mixing pot, and stir evenly until the white sugar and trehalose are completely dissolved to obtain the first mixture;

[0046] 2) After adding 6 parts of corn flour, 3 parts of skimmed milk powder and 3 parts of compound emulsifier to the first mixture, carry out the first 170-210r / min medium speed for 3 minutes, and then 80-110r / min slow speed 1 minute of pre-passing to obtain the second mixture;

[0047] 3) Add 0.1 parts of edible salt, 13 parts of hydroxypropyl distarch phosphate, 1.2 parts of sorbitol liquid, 1.5 parts of glycerin, 0.8 parts of compound leavening agent, and 0.25 parts of citric acid to the second mixture , 0.025 parts of sodium dehydroacetate, 8% of refined vegetable oil, 300-320r / min rapid stirring, sent to a specific gravity of 0.5, to obtain cake pulp;

[0048]4) Evenly spread the cake slurry onto the steel belt, put it into a tunnel oven for baking, a...

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Abstract

The invention relates to the technical field of food baking, in particular to a wheat-flour-free cake and a making method thereof. The formula comprises the following raw materials in parts by weight: 3-8 parts of corn flour, 30-50 parts of eggs, 8-14 parts of white granulated sugar, 6-12 parts of trehalose, 5-10 parts of refined vegetable oil, 1-5 parts of skim milk powder, 0.1-0.5 part of edible salt, 10-20 parts of hydroxyl propyl distarch phosphate, 1-3 parts of a sorbitol solution, 1-3 parts of glycerol, 1-5 parts of a compound emulsifier, 0.5-1.5 parts of a compound leavening agent, 0.1-0.5 part of citric acid, and 0.01 to 0.05 part of sodium dehydroacetate. According to the cake, the corn flour is used for replacing wheat flour, the cake is good in sensory characteristic and taste, and the problem that a wheat bran cake is aged and hardened after being placed for two or three days is solved. The cake is rich in nutrition, contains rich vitamins, trace elements, cellulose, polysaccharide and the like, is suitable for people of all ages, enriches the variety of cake products, and promotes improvement of human dietary fiber structures.

Description

technical field [0001] The invention relates to the technical field of food baking, in particular to a wheat flour-free cake and a manufacturing method thereof. Background technique [0002] Cake is a kind of food that is loved by the public. Traditional cake adopts wheat flour, egg, white sugar to add suitable auxiliary material to make usually. Over the years, except for the changes in its appearance and decoration such as its shape and marking pattern, its main raw materials have not changed much. [0003] With the improvement of people's health awareness, more and more people start to advocate eating more coarse grains, but due to the rough processing and poor taste of other crop flours, its development on the dining table is limited. Although there is also a commercially available cassava flour cake at present, it still takes wheat flour as the main raw material, wherein it is made by adding part cassava flour, and the application of other crop flours in the cake fiel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/04A21D13/06A21D2/18A21D2/14A21D2/16A21D2/02A21D8/06A21D10/00
CPCA21D2/02A21D2/14A21D2/145A21D2/16A21D2/181A21D2/183A21D2/186A21D8/06A21D10/002A21D13/04A21D13/06A21D13/047
Inventor 蔡小强蔡志平许育斌
Owner 蔡小强
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