| 摘要 |
PURPOSE:To obtain dough of cakes able to prepare cake having large cake volume, soft and excellent melting in the mouth by adding specific emulsified oils and fats composition of oil-in-water type and citric acid salt to cakes. CONSTITUTION:5-10 pts.wt. monoglyceride of 16-18C saturated fatty acid is mixed with 0.1-3 pts.wt. fatty ester of sucrose, 3-8 pts.wt. propylene glycol ester of 16-20C saturated fatty acid, 1-4 pts.wt. fatty ester of organic acid glyc erin, 10-40 pts.wt. edible oils and fats and 40-80 pts.wt. aqueous solution of polyfunctional alcohol and emulsified to obtain an emulsified oils and fats compo sition of oil-in-water type. Then, 10-40 pts.wt. the emulsified oils and fats compo sition of oil-in-water type and 0.005-3 pts.wt., calculated as anhydride, citric acid salt such as lithium citrate or calcium citrate are added to 100 pts.wt. wheat flour contained in dough of cakes and mixed to afford the aimed dough of cakes. |
