JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 36 Issue 5
November 2021
Article Contents
MA Qi, SHEN Ruiling, ZHU Yingying, et al. Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003
Citation: MA Qi, SHEN Ruiling, ZHU Yingying, et al. Development of low-sugar coffee flavor sprouted barley cake[J]. Journal of Light Industry, 2021, 36(5): 16-23. doi: 10.12187/2021.05.003 shu

Development of low-sugar coffee flavor sprouted barley cake

  • Received Date: 2021-04-12
  • With sprouted barley powder and low-gluten flour as main raw materials, cassia seed powder and coffee powder were added to develop a low-sugar coffee flavored sprouted barley cake. The cake sensory score and specific volume were used as the main indicators. The cake formula was optimized through single factor experiment and orthogonal experiment, and the texture and nutritional components of the cake were analyzed. The results showed that the best formula for low-sugar coffee flavor sprout barley cake was sprouted barley powder 16%, xylitol 30%, cassia powder to coffee powder ratio 1:3, corn oil 25%. The low-sugar coffee flavor sprouted barley cake prepared under this formula had low hardness, chewy, high elasticity, cohesion, strong resilience and overall balance. It was a characteristic cake with low sugar, low fat, soft and delicate taste and rich nutrition.
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