This maunuscript is about the effects of the fat replacer from citrus pectin on the texture and sensory evalution of high-ratio cake.
研究以桔皮果胶为基质的脂肪替代品在重油蛋糕中替代油脂量分别为20%、40%、60%对于样品理化性质、质构及感官评价指标的影响,结果表明:低脂蛋糕的密度高于对照样品;替代60%油脂的低脂蛋糕感官方面不易被消费者接受;当替代量低于40%时,脂肪替代品可以成功替代重油蛋糕中的油脂。
The paper studied and found that re-hydration time of egg powder,batter mixing time and cake emulsifying agents were the main factors influencing the process and product quality in the sponge cake making.
探讨了使用全蛋粉制作海绵蛋糕的影响因素,发现与新鲜鸡蛋制作海绵蛋糕相比,蛋粉的复水时间、面糊搅拌时间、蛋糕油的用量等是影响工艺和产品质量的主要因素,实验确定了合适的工艺参数为全蛋粉复水时间30min,面糊快速搅拌时间12min,蛋糕油为相应全蛋液量的8%。
Effect of temperature,pH,water activity and xylitol on browning of pound cake during storing;
温度,pH,Aw,糖醇对奶油蛋糕褐变的影响
APPLICATION OF FAT REPLACER FROM CITRUS PECTIN ON THE TEXTURE IN HIGH-RATIO CAKE
以桔皮果胶为基质的脂肪替代品在重油蛋糕中的应用
decoration cake
花饰蛋糕, 奶油蛋糕
Another kind of mothering cake was the simnel cake, a very rich fruitcake.
还有一种母亲节蛋糕为重油水果蛋糕，用大量的水果做成的水果蛋糕。
For desserts, we have fruit cake, cream cake and chestnut cake.
至于甜食，我们有水果蛋糕、奶油蛋糕和粟子蛋糕。
For dessert, we have fruit cake, cream cake and chestnut cake.
至于甜食，我们有水果蛋糕、奶油蛋糕和栗子蛋糕。
a nice squidgy cream cake
松软可口的奶油蛋糕.
Those cream cakes tempt me!
那些奶油蛋糕吸引我！
There is cream cake on the plate.
盘子里有一块奶油蛋糕。
The Lenten fast dictated that the simnel cake had to keep until Easter.
四旬斋斋戒说这种重油水果蛋糕必须一直保留至复活节。
A delicate, buttery sponge cake.
热那亚糕，海绵蛋糕一种美味的涂有黄油的海绵蛋糕
Angel food cake.
白蛋糕, 天使蛋糕
The cake was composed of flour, Butter, eggs, and sugar.
蛋糕是用面粉、黄油、鸡蛋和糖做成的。
layer cake filled with custard.
夹有奶油蛋羹的多层蛋糕。
rich and delicate Italian sponge cake.
含有大量奶油、蛋、糖的意大利海绵蛋糕。
cake or coffeecake topped with a mixture of sugar and butter and flour.
顶部有食糖、黄油和面粉混合物的蛋糕或咖啡糕。
The box contains cream cakes so it's important to carry it face up.
这盒内装着奶油蛋糕，因此要面朝上拿。
the butter cream smothered the cake.
在蛋糕上厚厚地涂上一层奶油。
cord-like lines of icing or whipped cream used to decorate a cake,etc
（巧克力、奶油等的）线条（用以装饰蛋糕等）.
