The ratio of egg to granulated sugar is a chief factor affecting foaming of egg solu-tion. The experiment showed that high quality cake can be got, when the ratio is 1: 1.

• 本文从影响蛋液起泡性的最主要因素加以分析研究,确定出蛋液起泡最佳的蛋糖比例为1:1。据此拟定工艺技术参数,可以生产出理想的蛋糕产品。