译 名：
Development of Purple Potato Flour Cake
作 者：
TONG Dan;HAN Li-ming;YUAN Ji-hong;WANG Fang;CHEN Ya-lan;Dingxi Campus Gansu University of Chinese Medicine;
关键词：
purple potato flour;;cake;;single factor test;;orthogonal experiment
摘 要：
The best recipe for purple potato flour cake has been defined that of mass ratio of wheat flour and purple potato flour was3: 2 through single factor and orthogonal experiments. The best formula included wheat flour 60 g,purple potato flour 40 g,eggs 360 g,butter50g,sugar 80 g,vegetable oil 40 g,salt 2g,baking powder 1g,tata powder 1g. Baking temperature requirements were the surface fire180 ℃,primer 180 ℃,baking time 30 min. According to the above formula,processed purple potato powder cake had unique potato flavor,such as potato-rich,moist taste,no sense of sweet,internal organization delicate,soft and flexible,excellent organoleptic qualities and textural properties. Purple potato flour cake has developed the new ways about changing purple potato into staple food,not noly improve the nutritional value of traditional cakes,but also increases the cake varieties and has good market prospects.
