Method for making Cantonese sponge cake by fermenting sour dough
The invention discloses a method for making a Cantonese sponge cake by fermenting sour dough, and belongs to the technical field of food processing. The method comprises the following steps of (1) uniformly mixing freeze-dried lactic acid bacteria powder with wheat flour and water, and fermenting to...
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| creator | WU YEJUN WANG KAI YANG KUN LIAN HUIZHANG YAN BOWEN FAN DAMING ZHANG YIN FEI JINBIAO |
| description | The invention discloses a method for making a Cantonese sponge cake by fermenting sour dough, and belongs to the technical field of food processing. The method comprises the following steps of (1) uniformly mixing freeze-dried lactic acid bacteria powder with wheat flour and water, and fermenting to obtain sour dough; and (2) uniformly mixing the sour dough with Cantonese sponge cake slurry, pulping, fermenting, pulping for the second time to adjust the pH value of the slurry to be neutral or weakly alkaline, and steaming in a gradient heating manner to obtain the Cantonese sponge cake. A sour dough fermentation technology is combined with a gradient heating steaming method, and a large amount of micromolecular reducing sugar and free amino acid generated by fermentation metabolism of lactic acid bacteria in sour dough are utilized to provide a substrate source for a Maillard reaction and effectively promote the reaction, so that the uniform coloring of the product is realized, and the color, the texture, the |
| format | Patent |
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A sour dough fermentation technology is combined with a gradient heating steaming method, and a large amount of micromolecular reducing sugar and free amino acid generated by fermentation metabolism of lactic acid bacteria in sour dough are utilized to provide a substrate source for a Maillard reaction and effectively promote the reaction, so that the uniform coloring of the product is realized, and the color, the texture, the</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210903&DB=EPODOC&CC=CN&NR=113331347A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210903&DB=EPODOC&CC=CN&NR=113331347A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WU YEJUN</creatorcontrib><creatorcontrib>WANG KAI</creatorcontrib><creatorcontrib>YANG KUN</creatorcontrib><creatorcontrib>LIAN HUIZHANG</creatorcontrib><creatorcontrib>YAN BOWEN</creatorcontrib><creatorcontrib>FAN DAMING</creatorcontrib><creatorcontrib>ZHANG YIN</creatorcontrib><creatorcontrib>FEI JINBIAO</creatorcontrib><title>Method for making Cantonese sponge cake by fermenting sour dough</title><description>The invention discloses a method for making a Cantonese sponge cake by fermenting sour dough, and belongs to the technical field of food processing. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for making Cantonese sponge cake by fermenting sour dough |
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