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Optimization study on the cooking process of sponge cake using steam-oven by response surface method
Author(s): 
Pages: 110-116
Year: Issue:  3
Journal: Household Appliance Technology

Keyword:  蒸烤箱海绵蛋糕响应面最佳工艺;
Abstract: 以海绵蛋糕为研究对象,在单因素实验的基础上,采用响应面法Box-Behnken中心组合原理对蒸烤箱的海绵蛋糕烹饪工艺进行优化.考查烘烤时间、烘烤温度、蒸汽使用量三个因素对蛋糕质构、色泽、感官评分和丙烯酰胺含量的影响,建立了该工艺的回归模型.结果 表明海绵蛋糕的最佳工艺为:烘烤温度167℃,烘烤时间25min,蒸汽量17%.在此条件下海绵蛋糕的品质感官较好,实际测得的海绵蛋糕感官评分为82,亮度L*为52.11,丙烯酰胺含量为0.0302mg/kg.
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