三麦戚风蛋糕制作工艺优化研究
Journal of Luohe Vocational Technology College（2020）
Abstract
以戚风蛋糕的基本配方为基础,在传统配方中的小麦粉中搭配燕麦粉和荞麦粉,进行工艺优化研究.通过正交试验确定最佳配方,小麦粉、燕麦粉、荞麦粉的配比为4∶1∶3.
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