The application of emulsifiers in bread, cake and biscuit were introduced, including the function, applied category, applied method of emulsifier, and the problems should be noticed.
本文简要介绍了乳化剂在面包、蛋糕、饼干等烘焙食品中所起的作用，应用种类、应用方式，以及使用时应注意的问题。
Artificial cashew nut crisp cake is primary made of peanut, walnut and apricot kernel, and properly added emulsifier, soda and granulated sugar, then microwave oven bake and get product.
人造腰果酥饼是以花生、核桃、杏仁为主要原料，适当添加乳化剂、泡打粉、白砂糖等辅料用微波烘烤而成。
In the process of cake bakery, the final product usually is usually with different sizes, colors and tastes, although the emulsifier added is the same.
在制造蛋糕的过程中，虽然使用同一种乳化起泡剂，所制成的产品却经常有不同的体积、色泽、及风味。
If emulsifier is not used in cake production, the mixing time needed is about 20-25 minutes.
制造蛋糕时如未加乳化起泡剂，搅拌时间约需20 ~ 25分钟。
If emulsifier is not used in cake production, the mixing time needed is about 20-25 minutes.
制造蛋糕时如未加乳化起泡剂，搅拌时间约需20 ~ 25分钟。
应用推荐