Low-sugar low-fat cake formula and processing technology thereof
A processing technology, cake technology, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve the problems of high unfavorable health of the three high people, reduced cake taste, etc., to reduce fat content, reduce sugar content, etc. volume, enhance the effect of taste
Pending Publication Date: 2021-11-16
青岛丹香投资管理有限公司
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Abstract
The invention relates to the technical field of cake production and processing, in particular to a low-sugar low-fat cake formula and a processing technology thereof. The low-sugar low-fat cake formula is composed of main materials and auxiliary materials, the main materials are composed of, in parts by weight, 80-100 parts of low-gluten flour, 30-40 parts of eggs, 5-10 parts of baking powder, 10-25 parts of milk powder and 0.5-1 part of edible oil, the auxiliary materials comprise, in parts by weight, 10-20 parts of white sugar, 20-30 parts of sweet potatoes and the balance water, and the cake formula has the advantages that by reducing the proportion of the white sugar when the cake is made and by means of spraying and attaching of syrup, the outer wall of the cake keeps sweet, the sugar content of the cake is reduced, the sweet potatoes are mixed, the nutrient elements of the cake are further enhanced, and the taste of the cake is improved; the purpose of degreasing is achieved in a milk cooking mode, then the fat content of the cake is reduced, the cake is suitable for people with hypertension, hyperglycemia and hyperlipidemia to eat, and syrup is sprayed on the outer wall, so that the outer wall of the baked cake is in a relatively attractive red and yellow color.
Application Domain
Dough treatmentModified nutritive products
Technology Topic
Edible oilFat content +6
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