Study on Processing Technology of Functional Brown Rice Enzyme Cake
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Yuanyuan Liu, Jianyuan Ning, Xingyue Cui, Junling Wang, Chuang Yang
In this paper, brown rice enzyme was used as the main raw material, and high-gluten wheat flour, baking powder, cake oil and other auxiliary materials were added to study the processing technology of brown rice enzyme cake. The optimum technological parameters of brown rice enzyme cake were determined by single factor experiment and response surface test.
Functional, Brown Rice Enzyme, Processing Technology