1) cake emulsifying agents
蛋糕油
1.
The paper studied and found that re-hydration time of egg powder,batter mixing time and cake emulsifying agents were the main factors influencing the process and product quality in the sponge cake making.
探讨了使用全蛋粉制作海绵蛋糕的影响因素,发现与新鲜鸡蛋制作海绵蛋糕相比,蛋粉的复水时间、面糊搅拌时间、蛋糕油的用量等是影响工艺和产品质量的主要因素,实验确定了合适的工艺参数为全蛋粉复水时间30min,面糊快速搅拌时间12min,蛋糕油为相应全蛋液量的8%。
2) high-ratio cake
重油蛋糕
1.
This maunuscript is about the effects of the fat replacer from citrus pectin on the texture and sensory evalution of high-ratio cake.
研究以桔皮果胶为基质的脂肪替代品在重油蛋糕中替代油脂量分别为20%、40%、60%对于样品理化性质、质构及感官评价指标的影响,结果表明:低脂蛋糕的密度高于对照样品;替代60%油脂的低脂蛋糕感官方面不易被消费者接受;当替代量低于40%时,脂肪替代品可以成功替代重油蛋糕中的油脂。
3) cake
[英][keɪk] [美][kek]
奶油蛋糕
1.
Effect of temperature,pH,water activity and xylitol on browning of pound cake during storing;
温度,pH,Aw,糖醇对奶油蛋糕褐变的影响
4) Butter Cake
黄油蛋糕
5) Soft cream cake
奶油大蛋糕
6) strawberry cream cake
草莓奶油蛋糕
补充资料：蛋糕油
膏状，是制作海绵类蛋糕不可缺少的一种添加剂，也广泛用于各中西式酥饼中，能起到各种乳化的作用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条