CN108935595A - Pure plain cake of one kind and preparation method thereof - Google Patents
Pure plain cake of one kind and preparation method thereof Download PDFInfo
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- CN108935595A CN108935595A CN201811137835.6A CN201811137835A CN108935595A CN 108935595 A CN108935595 A CN 108935595A CN 201811137835 A CN201811137835 A CN 201811137835A CN 108935595 A CN108935595 A CN 108935595A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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- Food Science & Technology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of pure plain cakes and preparation method thereof, the pure plain cake, by weight, including following raw material: 19.2-29.5 parts of weak strength flour, 19.2-22.1 parts of granulated sugar, 20.3-31.6 parts of water, 13.4-16.6 parts of soybean oil, 3.7-4.8 parts of modified corn starch, 1.8-3.8 parts of soyabean protein powder, 1.8-1.9 parts of powder phospholipid, 0.7-1.9 parts of soybean protein isolate, 0.57-0.7 parts of baking powder, 0.8-2.9 parts of palm oil, 0.7-0.8 parts of tower tower powder.The present invention compounds certain soyabean protein powder, soybean protein isolate using low-gluten wheat flour as primary raw material, and cake appearance luster, internal organizational structure and the mouthfeel produced are preferable, and is pure plain product, is more good for one's health.
Description
Technical field
The present invention relates to a kind of pure plain cakes and preparation method thereof, belong to food processing technology field.
Background technique
With the improvement of living standards and the people are to healthy attention, and vegetarian diet is beneficial to own health, honor as one kind
Live again life, love environment, eating habit in accordance with the laws of nature, be increasingly becoming a kind of life side for meeting the tendency of the day
Formula.The deep welcome by the majority of consumers of the vegetable foods such as plain meat, plain snack food, and with the family oriented for baking based food, respectively
Class bake premixed powder become household consumption mainstream, the type of premixed powder is more, including bread premixed powder, biscuit premixed powder and
Cake premixed powder etc..
Common cake-like product needs to be added egg (product) or milk (product) etc. when making and is dismissed, and makes cake
With good bulkiness.Such as: Chinese patent literature CN103371202B discloses a kind of vegetarian diet cake premixed powder, its user
Method and sponge cake prod as made from it contain lactalbumin in component of invention, replace egg to be dismissed with lactalbumin,
Foam is formed, belongs to egg vegetable food, is also not belonging to pure vegetarian diet.Pure vegetarian diet is guarded vegetarian diet rigidly and is referred to and is made without any of animal
The food such as food, such as egg, milk, cheese and honey.
Chinese patent literature CN103689031B discloses a kind of special fermentation-free cake pre-mixed flour and application thereof, the invention
In, with starch Sodium Octenyl Succinate, soyabean protein powder replace cake oil and baking powder make cake have certain starting degree and
Stability.Soyabean protein powder has foaming characteristic in the patent, can form foam with starch Sodium Octenyl Succinate, but soybean
The foam stability of albumen powder is poor, though the cake of preparation has certain fluffy degree, there are also biggish rooms for promotion.
Soyabean protein powder be soybean by drying, decortication, de- navel, soften, roll embryo, degreasing, it is dry after to obtain low temperature edible
Soyabean protein powder is made by sieving after crushing in low temperature edible bean cake by dregs of beans, and the butt protein of soyabean protein powder contains
Amount is greater than 55% or more, has the characteristics that high protein, high dietary-fiber, and rich in multiple functions such as oligosaccharide, isoflavones
Property ingredient, in addition to this, soyabean protein powder also has whitening effect and foaming characteristic: the fat oxidation 1. contained in soyabean protein powder
Enzyme destroys the double bond structure of carrotene in wheat bran by coupling reaction, it is made to reach colourless degree by yellow, to rise
To flour is brightened, improve the effect of Flour colour；2. soyabean protein powder has certain foaming characteristic and foam stability, if directly
Soyabean protein powder is used in cake making, the foam of formation is unstable, cause cake come out and cool down after after collapse, appearance compared with
Difference.
And using low temperature edible bean cake as raw material, by alkali soluble, acid is heavy, is concentrated, dry soybean protein isolate obtained, soybean
The butt protein content of protein isolate is higher, and butt protein content is up to 90% or more, is blistered in soy protein products
Property it is best, and have splendid foam stability, if but be directly used in cake production, cake baking after lofting effect
Difference.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of pure plain cakes and preparation method thereof, with low-gluten wheat flour
For primary raw material, certain soyabean protein powder, soybean protein isolate are compounded, can produce that appearance luster is good, interior tissue knot
Good, the in good taste pure plain cake of structure.
Term is explained:
NSI is nitrogen soluble index, is the ratio of total nitrogen in water dissolved nitrogen and sample, is indicated with %；
Weak strength flour: weak flour, protein content 6.5-9.5% are called；
Baking powder: baking powder is a kind of duplex baking powder, adds acid material by soda ash, and using corn flour as filler
Manufactured white powder；
Tower tower powder: tower tower powder is a kind of white powder of acidity, belongs to food additives class, the scientific name of tower tower powder is winestone
Potassium hydrogen phthalate, chemical formula: KC4H5O6 is the acid salt of potassium tartrate；
Low denatured soybean protein powder: GB/T 22493-2008 points out that low denatured soybean protein powder is low temperature desolventizing Soybean Meal
The production technologies such as milled processing, obtained nitrogen soluble index (NSI) are not less than 55% soybean protein.
Technical scheme is as follows:
A kind of pure plain cake, by weight, including following raw material: 19.2-29.5 parts of weak strength flour, granulated sugar 19.2-22.1
Part, 20.3-31.6 parts of water, 13.4-16.6 parts of soybean oil, 3.7-4.8 parts of modified corn starch, 1.8-3.8 parts of soyabean protein powder,
1.8-1.9 parts of powder phospholipid, 0.7-1.9 parts of soybean protein isolate, 0.57-0.7 parts of baking powder, 0.8-2.9 parts of palm oil, tower tower
0.7-0.8 parts of powder.
Pure plain cake according to the present invention, it is preferred that the soybean protein powder fineness is -140 mesh of 100 mesh.Soybean protein
Excessive cake coarse mouthfeel, the fluffy degree of will cause of the particle of powder is poor, and the too small water imbibition that will cause of the particle of soyabean protein powder is poor,
To influence the combination of soyabean protein powder and soybean oil, cause cake bulkiness poor.
Pure plain cake according to the present invention, it is preferred that the soyabean protein powder is low denatured soybean protein powder.
Pure plain cake according to the present invention, it is preferred that soyabean protein powder NSI >=80%；
Preferably, soybean protein isolate NSI >=75%.NSI can directly reflect the denaturation degrees of protein, NSI
Higher to illustrate that soluble protein proportion is higher, dissolubility is better, and good dissolubility is to guarantee cake emulsification effect
Fruit, fluffy degree basis.
Pure plain cake according to the present invention, it is preferred that the soybean protein isolate is distributed soybean protein isolate.Because
Distributed soybean protein isolate not only has good hydrability and emulsibility, while also having good dispersibility, good
Hydrability can be such that protein molecular chain is sufficiently combined with water, provide basis for emulsification, while good hydrability can extend cake
Shelf life, avoid cake because dehydration is dry and hard, good dispersibility can enable soybean protein isolate to be quickly dissolved in the water, prevent
It only agglomerates, causes that the coarse mouthfeel of cake, fluffy degree are poor, epidermis is easily dry and hard etc..
Pure plain cake according to the present invention, it is preferred that the weak strength flour ash content < 0.6%.Ash content refers to that flour sample burns
Remaining mineral matter element after burning, ash content is lower, and the machining accuracy for representing flour is higher, and peeling degree is bigger, and wheat bran is contained in flour
Amount it is fewer, the cake mouthfeel of production is finer and smoother.
It is further preferred that the modified corn starch is esterification starch, the starch of crosslinked esterification can change starch
The structure of molecule introduces new functional group and cross-bond, improves converted starch stability, significantly delays cake aging, while can
To increase cake specific volume, the fluffy degree of cake is improved.
It is further preferred that the weak strength flour gluten quality < 23.5% (in terms of wet basis).
According to the present invention, the preparation method of above-mentioned pure plain cake, specific steps are as follows:
(1) dismiss: by the part water in soyabean protein powder, soybean protein isolate, granulated sugar, tower tower powder and total Water in and face
It is dismissed in machine, specially stirs 1-5min under 140-160r/min revolving speed, stir 2- under 500-520r/min revolving speed
8min obtains material 1, spare；
(2) it emulsifies: remaining water in powder phospholipid, soybean oil, palm oil and step (1) being subjected to whipping emulsification, is obtained
Material 2, it is spare；
(3) it mixes: material 1, material 2 is stirred with weak strength flour, modified corn starch, baking powder and is uniformly mixed；
(4) toast: the material that step (3) is mixed to get is poured into mold, get angry 200 DEG C, it is fiery 180 DEG C lower under the conditions of dry
Roasting 40-50min；
(5) cooling, demoulding cooling and demoulding: are taken out after baking.
The preparation method of pure plain cake according to the present invention, it is preferred that the part water being added in the step (1) is total water
The 40%-50% of amount.
It is worth noting that, in addition to " % " in NSI, other " % " is quality unless otherwise specified in the present invention
Degree；It is raw materials used in the present invention, it is conventional commercial product unless otherwise specified.
Beneficial effects of the present invention are as follows:
(1) ingredient used in the pure plain cake of one kind provided by the invention is pure element, no egg (product), milk (system
Product)；
(2) present invention is dismissed using soybean protein isolate substitution milk (product), egg (product), with soybean protein
Powder is used cooperatively, and has good foaming characteristic and foam stability, and cake can be made to have fluffy structure；
(3) because soybean protein isolate molecule chain is longer strong with water binding ability, soybean protein isolate meeting is added in cake
The phenomenon that causing cake mouthfeel to be hardened, the combination of soybean protein isolate and water can be weakened by adding appropriate soyabean protein powder, be avoided
The phenomenon that cake mouthfeel is hardened；
(4) though soybean protein isolate has good foaming characteristic and foam stability, when will cause cake baking cooling
The phenomenon that surface collapses, volume-diminished, because soyabean protein powder is rich in dietary fiber, adding appropriate soyabean protein powder can be risen
To the effect of filling cake fluff structure, cake surface is avoided to collapse；
(5) it is rich in oligosaccharide in soyabean protein powder, makes cake surface burnt sugar coloring easy to form, whets the appetite.
Specific embodiment
Further specific descriptions are done to the present invention below by embodiment, but protection scope of the present invention is not merely limited to
In following embodiment.
Embodiment 1:
A kind of pure plain cake, by weight, including following raw material: 24.5 parts of weak strength flour, 20.5 parts of granulated sugar, 26 parts of water,
15 parts of soybean oil, 4.25 parts of modified corn starch, 2.8 parts of soyabean protein powder, 1.85 parts of powder phospholipid, soybean protein isolate 1.3
Part, 0.64 part of baking powder, 1.85 parts of palm oil, 0.75 part of tower tower powder；
Above-mentioned pure plain cake the preparation method is as follows:
(1) dismiss: by 45% water of soyabean protein powder, soybean protein isolate, granulated sugar, tower tower powder and total Water in and face
It is dismissed in machine, stirs 3min under 150r/min revolving speed, stir 2min under 510r/min revolving speed, obtain material 1, it is standby
With；
(2) it emulsifies: powder phospholipid, soybean oil, palm oil and remaining water being subjected to whipping emulsification, obtain material 2, it is standby
With；
(3) it mixes: material 1, material 2 is stirred with weak strength flour, modified corn starch, baking powder and is uniformly mixed；
(4) toast: the material that step (3) is mixed to get is poured into mold, get angry 200 DEG C, it is fiery 180 DEG C lower under the conditions of dry
Roasting 40min；
(5) cooling, demoulding cooling, demoulding: are taken out after baking.
Embodiment 2:
A kind of pure plain cake, by weight, including following raw material: 29.5 parts of weak strength flour, 22.1 parts of granulated sugar, water 20.3
Part, 16.6 parts of soybean oil, 3.9 parts of modified corn starch, 1.8 parts of soyabean protein powder, 1.8 parts of powder phospholipid, soybean protein isolate
1.9 parts, 0.60 part of baking powder, 0.8 part of palm oil, 0.7 part of tower tower powder；
Above-mentioned pure plain cake the preparation method is as follows:
(1) dismiss: by 40% water of soyabean protein powder, soybean protein isolate, granulated sugar, tower tower powder and total Water in and face
It is dismissed in machine, stirs 2min under 140r/min revolving speed, stir 5min under 500r/min revolving speed, obtain material 1, it is standby
With；
(2) it emulsifies: powder phospholipid, soybean oil, palm oil and remaining water being subjected to whipping emulsification, obtain material 2, it is standby
With；
(3) it mixes: material 1, material 2 is stirred with weak strength flour, modified corn starch, baking powder and is uniformly mixed；
(4) toast: the material that step (3) is mixed to get is poured into mold, get angry 200 DEG C, it is fiery 180 DEG C lower under the conditions of dry
Roasting 40min；
(5) cooling, demoulding cooling, demoulding: are taken out after baking.
Embodiment 3:
A kind of pure plain cake, by weight, including following raw material: 19.2 parts of weak strength flour, 22.1 parts of granulated sugar, water 29.7
Part, 13.4 parts of soybean oil, 4.8 parts of modified corn starch, 3.8 parts of soyabean protein powder, 1.9 parts of powder phospholipid, soybean protein isolate
0.7 part, 0.7 part of baking powder, 2.9 parts of palm oil, 0.8 part of tower tower powder；
Above-mentioned pure plain cake the preparation method is as follows:
(1) dismiss: by 50% water of soyabean protein powder, soybean protein isolate, granulated sugar, tower tower powder and total Water in and face
It is dismissed in machine, stirs 5min under 160r/min revolving speed when dismissing, stirred 8min under 520r/min revolving speed, obtain material
1, it is spare；
(2) it emulsifies: powder phospholipid, soybean oil, palm oil and remaining water being subjected to whipping emulsification, obtain material 2, it is standby
With；
(3) it mixes: material 1, material 2 is stirred with weak strength flour, modified corn starch, baking powder and is uniformly mixed；
(4) toast: the material that step (3) is mixed to get is poured into mold, get angry 200 DEG C, it is fiery 180 DEG C lower under the conditions of dry
Roasting 50min；
(5) cooling, demoulding cooling, demoulding: are taken out after baking.
Comparative example 1:
A kind of pure plain cake, by weight, including following raw material: 24.5 parts of weak strength flour, 20.5 parts of granulated sugar, 25 parts of water,
15 parts of soybean oil, 4.25 parts of modified corn starch, 1.85 parts of powder phospholipid, 1.3 parts of soybean protein isolate, 0.64 part of baking powder,
1.85 parts of palm oil, 0.75 part of tower tower powder；Preparation method of the preparation method with embodiment 1.
Comparative example 2:
A kind of pure plain cake, by weight, including following raw material: 24.5 parts of weak strength flour, 20.5 parts of granulated sugar, water 25.6
Part, 15 parts of soybean oil, 4.25 parts of modified corn starch, 2.8 parts of soyabean protein powder, 1.85 parts of powder phospholipid, 0.64 part of baking powder,
1.85 parts of palm oil, 0.75 part of tower tower powder；Preparation method of the preparation method with embodiment 1.
Comparative example 3:
A kind of pure plain cake, raw material is same as Example 1, the difference is that, change soybean protein isolate into egg
Clearly；Preparation method of the preparation method with embodiment 1.
Experimental example 1:
The comparison of cake center thickness:
The cake of Example 1-3 and comparative example 1-2 production, cuts from centre, measures cake center thickness with graduated scale,
Each cake takes three points to be detected, and the average value of three structures is taken to be calculated as the final thickness of the formula cake, and table 1 is cake
Center thickness comparing result；
1. cake center thickness comparing result of table
| Experiment | Cake center thickness/cm |
| Embodiment 1 | 3.5 |
| Embodiment 2 | 3.4 |
| Embodiment 3 | 3.5 |
| Comparative example 1 | 2.4 |
| Comparative example 2 | 1.5 |
By the comparison of table 1 as can be seen that the cake of embodiment 1-3 production does not add in comparative example 1 compared with comparative example 1-2
Add soyabean protein powder, the center thickness of cake will be lower than embodiments herein 1-3；Soybean separation is not added in comparative example 2
Albumen, the center thickness of cake are substantially less than embodiment 1-3, and in the pure plain cake of the application, soyabean protein powder and person are big
Beans protein isolate is indispensable, and using formula and preparation method of the invention, obtained cake is more fluffy.
Experimental example 2:
The comparison of bread internal color: carrying out color contrast to bread prepared by inventive embodiments 1-3 and comparative example 1-2, will
Crust removes, and bread core is flattened, is put into the detection box of leucometer and is detected, each sample detection three times, is examined three times
The average value for surveying result is final color value, and the results are shown in Table 2；
2. bread internal color comparing result of table
| Experiment | Color value |
| Embodiment 1 | 45 |
| Embodiment 2 | 43 |
| Embodiment 3 | 43 |
| Comparative example 1 | 32 |
| Comparative example 2 | 35 |
It can be seen from Table 2 that the cake of embodiment 1-3 production compared with comparative example 1-2, is not added with big in comparative example 1
Legumin powder, color value 32 are not added with soybean protein isolate in comparative example 2, and color value 35, color value is smaller, and this hair
Bright embodiment 1- embodiment 3, the color value of obtained cake color are averagely about 44, hence it is evident that are higher than comparative example 1-2, using this hair
Bright formula and preparation method, obtained cake appearance color are more preferable.
Experimental example 3:
To comparative example 3 respectively according to the measurement cake center thickness of method shown in experimental example 1 and experimental example 2 and detection bread
Internal color, and observation of steps 1 dismiss degree in the preparation process of embodiment 1-3 and comparative example 3, with material dismiss rear body
Product obtains comparing result shown in table 3 divided by the volume before dismissing to judge to dismiss effect.
3. bread internal color comparing result of table
| Experiment | Cake center thickness/cm | Color value | Dismiss effect |
| Embodiment 1 | 3.5 | 45 | 8 |
| Embodiment 2 | 3.4 | 43 | 7.5 |
| Embodiment 3 | 3.5 | 43 | 8 |
| Comparative example 3 | 3.0 | 38 | 8 |
It can be seen from Table 3 that embodiment 1-3 compared with comparative example 3, dismisses effect and is not much different, but the egg of comparative example 3
Cake center thickness is smaller, and color value is also smaller, and cake fluffy degree and color are slightly worse, it is often more important that, it joined egg in comparative example 3
It clearly, is non-plain cake, the present invention is pure element, is more good for one's health.
Experimental example 4:
Cake sensory evaluation: to cake prepared by inventive embodiments 1-3 and comparative example 1-3 carry out appearance color, flavor and
Mouthfeel comparison, sensory evaluation is judged by subjective appreciation personnel 11 be skilled in technique, and (sensory evaluation criteria is shown in Table 4, evaluation
Score is averaged, 5) evaluation result is shown in Table, and finally takes the average value of 11 evaluating members as a result.
4. cake sense organ evaluating meter of table
5 bread Analyses Methods for Sensory Evaluation Results of table/point
It is compared by table 5 as can be seen that being evaluated by integrated sensory, embodiment 1-3 and pair for being not added with soyabean protein powder
Ratio 1 is compared, and the score of appearance color, internal structure and mouthfeel is higher；
Embodiment 1-3 is compared with the comparative example 2 for being not added with soybean protein isolate, the appearance color of embodiment 1-3, internal junction
The score of structure and mouthfeel is apparently higher than comparative example 2；
For embodiment 1-3 compared with the comparative example 3 of non-pure element, the score of appearance color, internal structure and mouthfeel is higher,
Also, the application is pure element, is more good for one's health, meets the tendency of the day.
The above is a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, without departing from the principles of the present invention, it can also make several improvements and retouch, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of pure plain cake, which is characterized in that by weight, including following raw material: 19.2-29.5 parts of weak strength flour, granulated sugar
19.2-22.1 parts, 20.3-31.6 parts of water, 13.4-16.6 parts of soybean oil, 3.7-4.8 parts of modified corn starch, soyabean protein powder
1.8-3.8 parts, 1.8-1.9 parts of powder phospholipid, 0.7-1.9 parts of soybean protein isolate, 0.57-0.7 parts of baking powder, palm oil 0.8-
2.9 parts, 0.7-0.8 parts of tower tower powder.
2. pure plain cake according to claim 1, which is characterized in that the soybean protein powder fineness is -140 mesh of 100 mesh.
3. pure plain cake according to claim 1, which is characterized in that the soyabean protein powder is low denatured soybean protein
Powder.
4. pure plain cake according to claim 1, which is characterized in that soyabean protein powder NSI >=80%；
Preferably, soybean protein isolate NSI >=75%.
5. pure plain cake according to claim 1, which is characterized in that the soybean protein isolate is distributed soybean separation
Albumen.
6. pure plain cake according to claim 1, which is characterized in that the weak strength flour ash content < 0.6%.
7. pure plain cake according to claim 1, which is characterized in that the modified corn starch is esterification starch.
8. pure plain cake according to claim 1, which is characterized in that the weak strength flour gluten quality < 23.5%.
9. the preparation method of pure element cake described in a kind of claims 1-8 any one, which is characterized in that specific steps
Are as follows:
(1) it dismisses: by the part water in soyabean protein powder, soybean protein isolate, granulated sugar, tower tower powder and total Water in dough mixing machine
It is dismissed, specially stirs 1-5min under 140-160r/min revolving speed, stir 2-8min under 500-520r/min revolving speed,
Material 1 is obtained, it is spare；
(2) it emulsifies: remaining water in powder phospholipid, soybean oil, palm oil and step (1) being subjected to whipping emulsification, obtains material
2, it is spare；
(3) it mixes: material 1, material 2 is stirred with weak strength flour, modified corn starch, baking powder and is uniformly mixed；
(4) toast: the material that step (3) is mixed to get is poured into mold, get angry 200 DEG C, it is fiery 180 DEG C lower under the conditions of toast
40-50min；
(5) cooling, demoulding cooling and demoulding: are taken out after baking.
10. the method for the preparation of pure plain cake according to claim 9, which is characterized in that be added in the step (1)
Part water is the 40%-50% of total Water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811137835.6A CN108935595B (en) | 2018-09-28 | 2018-09-28 | Pure vegetarian cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811137835.6A CN108935595B (en) | 2018-09-28 | 2018-09-28 | Pure vegetarian cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108935595A true CN108935595A (en) | 2018-12-07 |
| CN108935595B CN108935595B (en) | 2021-12-21 |
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ID=64472623
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881501A (en) * | 2019-12-06 | 2020-03-17 | 中国农业大学 | Egg-free cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4294864A (en) * | 1979-06-04 | 1981-10-13 | The American Institute Of Baking | Preparation of high-ratio cakes using untreated wheat flour |
| CN1473479A (en) * | 2002-08-05 | 2004-02-11 | 刘明霞 | Soybean cheese cake and its producing method |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
| CN106259695A (en) * | 2016-08-22 | 2017-01-04 | 劳加舒 | A kind of vegetarian diet cake and preparation method thereof |
| CN107912511A (en) * | 2016-10-09 | 2018-04-17 | 新加坡国立大学 | A kind of vegetable protein cake and preparation method thereof |
-
2018
- 2018-09-28 CN CN201811137835.6A patent/CN108935595B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4294864A (en) * | 1979-06-04 | 1981-10-13 | The American Institute Of Baking | Preparation of high-ratio cakes using untreated wheat flour |
| CN1473479A (en) * | 2002-08-05 | 2004-02-11 | 刘明霞 | Soybean cheese cake and its producing method |
| CN103371202A (en) * | 2012-04-28 | 2013-10-30 | 安琪酵母股份有限公司 | Pre-mixed flour for vegetarian cakes, usage method of pre-mixed flour and cake products prepared by pre-mixed flour |
| CN106259695A (en) * | 2016-08-22 | 2017-01-04 | 劳加舒 | A kind of vegetarian diet cake and preparation method thereof |
| CN107912511A (en) * | 2016-10-09 | 2018-04-17 | 新加坡国立大学 | A kind of vegetable protein cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881501A (en) * | 2019-12-06 | 2020-03-17 | 中国农业大学 | Egg-free cake and preparation method thereof |
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| CN108935595B (en) | 2021-12-21 |
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