A Study On The Cake Premixed Flour

The dried egg white, oil powder, starch and emulsifier,which influence on the cake's quality,were studied in this paper and the cake mix's essential formula be got through the orthogonal test and storage test.Through the foaming property of egg white,farinaceous features of the flour , the sensory evaluation and the texture analyse of the cake, we got a rough paramet- er of these four factors.Then carries on the orthogonal analysis by the cake sensory evaluation 's degree of hardness target, we obtained best recruitment of the four factors:dried egg white 25%, oil powder 5%, starch 6%, emulsifiers 1%(cake flour is 100%).Then the cake mix was packed with the plastic bag,and the storage condition is 37℃/75% (temperature/humidity), 30℃/75%, 20℃/75% and 5℃/75%.15 days and 60 days later take out the sample cake mix, observing the cake mix's physical properties influensed by storage condition .While through sensory evaluation and the texture analyse of the cake, we find that the cake mix can be preserved at normal temperature when packed tightly.This experiment also compared the quality of traditional cake and the cake made by cake mix through the sensory evaluation and the texture analyse, we found the two cake has not much difference.This cake mix contain two packages:A and B.Mixing 10% dried egg whit e,41%sugar, 0.5%salt, 0.18%thatta powder, 0.4% monoglyceride, 2.4% corn starch and 0.36% baking powder, which is A package; mixing 40% cake flour,2% powder ed oil,3.5% dried milk and 0.1% essence ,which is B package(cake mix is 100%). When we make cake with this cake mix,we should adds water to the A package, stiring them 10 minutes at low speed.After the sugar melts completely, stirs 8 minutes fast, and then add the B package, mixing 1 minute at low speed. Fills the mold rapidly,putting in the oven 20 minutes,with the surface fire temperature is 180℃and low fire temperature is also 180℃.