Optimization of Low-Sugar Cake with Rye and Red Dates
Based on single factor experiments,Box-Behnken design is used to optimize the production process parameters of low-sugar rye red jujube cake using response surface methodology.The results show that the best production process of the cake is rye/low gluten flour mix quality(100％),30％rye total powder,20％red date powder,60％xylitol powder,and 200％egg liquid.It shows brown and red color,soft texture and good flavor.
red jujube powderwhole rye flourcakesensory scorethe response surface method
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