steamed sponge cake

Water Change of Rice Steamed Sponge Cake during Storage vs Cake Retrogradation

米发糕贮藏期内水分变化与老化关系的研究

Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production

传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定

Research on Screening and Fermentation Optimization of Fermented Bacterial Strain of Rice Steamed Sponge Cake , Analysis of Aroma Composition

米发糕发酵菌株筛选、发酵条件优化及香气成分研究

Studies on Correlation between Specific volume of Rice Steamed Sponge Cake ( Fagao ) and its Texture

米发糕的比容与其质构的相关性研究

And then by means of the other expertise investigation and derived statistics methods , the weight coefficients of every quality parameters for quality evaluation of rice steamed sponge cake were obtained .

运用统计学方法，得出各品质评价指标的权重系数。

Results showed that the content of amylase , breakdown and setback of rice could be regarded as the major indexes for the standard of rice for rice steamed sponge cake .

结果表明：发糕原料大米的选择可以用直链淀粉含量、降落值和回生值作为选择指标。

The characteristics of 10 rice raw materials and the texture properties of rice steamed sponge cake were studied , and the relationships between them were discussed . As a result , the standard of rice for rice steamed sponge cake was established .

对10种大米的品种特性及其加工的发糕的质构特性进行了研究，并对二者之间的相关性进行了探讨，确立了发糕的原料标准。

Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake

大米品种特性与米发糕质构特性的相关性研究

Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究