Processing the technique for microwave cake premixed flour of highland barley

DING Jie; HE Jiang-hong; HUANG Yi-qian; XIAO Meng; YANG Kai-jun; An Pan-yu; HE Lian

doi:10.13386/j.issn1002-0306.2015.10.055

DING Jie, HE Jiang-hong, HUANG Yi-qian, XIAO Meng, YANG Kai-jun, An Pan-yu, HE Lian. Processing the technique for microwave cake premixed flour of highland barley[J]. Science and Technology of Food Industry, 2015, (10): 301-306. DOI: 10.13386/j.issn1002-0306.2015.10.055

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Processing the technique for microwave cake premixed flour of highland barley

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Abstract

Highland barley as material, orthogonal experimental method was used to optimize the best formula of microwave cake premixed flour. In 1000 grams AP-flour, the optimal formula was highland barley powder (20%) , powdered sugar (35%) , hens egg white power (10%) , cream milk powder (6%) , monoglycerides (0.4%) , xanthan gum (0.1%) , baking powder (0.3%) , powder oil (1%) . Under above conditions, the highland barley microwave cake was bright in color. This cake had the right highland barley flavor and good mouth feel. Its appearance was specification and normally uplift and even microstructure.

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Processing the technique for microwave cake premixed flour of highland barley

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