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The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours

机译：辣木叶面粉在小麦和香蕉面粉混合物中加入蒸的海绵饼干

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Fenny Indah Sari;
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1. Effect of Addition of Germinated Moringa Seed Flour on the Quality Attributes of Wheat-based Cake [J] . C.E. Chinma, K.B. Gbadamosi, B.S. Ogunsina, Journal of Food Processing and Preservation . 2014,第4期

机译：添加发芽的辣木籽粉对小麦饼品质特性的影响
2. Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties [J] . Sun Ru, Zhang Zhengmao, Hu Xinjuan, Journal of Cereal Science . 2015,第Null期

机译：添加小麦胚芽粉对小麦粉，面团和Chinese头性能的影响
3. Increased Volume Of Kasutera Cake (japanese Sponge Cake) By Dry Heating Of Wheat Flour [J] . Chieko Nakamura, Yoshiki Koshikawa, Masaharu Seguchi Food science and technology research . 2008,第5期

机译：小麦粉的干热增加了Kasutera蛋糕（日本海绵蛋糕）的体积
4. Effects of Chlorination of U.S. Soft Wheat Flours on Japanese - Type Sponge Cake Quality [C] . H.Yamamoto '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：美国软质小麦粉的氯化处理对日式海绵蛋糕品质的影响
5. Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake. [D] . Choi, Hyun-Wook. 2012

机译：改进海绵蛋糕的烘烤测试程序，并改善制作海绵蛋糕所需的软质小麦粉的特性。
6. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour [O] . Ritika Bajaj, Narpinder Singh, Amritpal Kaur 2019

机译：不同来源的天然淀粉和糊化淀粉对小麦粉海绵蛋糕制作特性的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours

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