Research on Palate Hulless Oat Huangqiao Baked Wheat Cake

Le résumé fourni par la source

Hulless oat Huangqiao baked wheat cake was made by hulless oat replacing wheat flour and vegetable oil replacing animal fat.L9(34) orthogonal experiment and fuzzy comprehensive evaluation model were used to evaluate the quality of hulless oat Hangqiao baked wheat cake.The results showed that the key factors that affected the quality of product were as follows: the ratio of leavened wheat and hulless oat pastry,the yeast quantity in leavened flour,the vegetable oil quantity in dry pastry and the baking temperature.The optimum technology analyzed by L9(34) orthogonal test was that: the ratio of leavened wheat and hulless oat pastry was 7∶3,the yeast quantity in leavened flour was 16 g,the vegetable oil quantity in dry pastry was 260 g and the baking temperature was 220 ℃.The evaluating result of fuzzy comprehensive evaluation model was that 1#3#8#6#7#9#2# 4#5# which was the same as the conclusion of L9(34).

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