This study was conducted to find the optimum process conditions for tuck- ahoe (Poria cocos) purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potat...
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This study was conducted to find the optimum process conditions for tuck- ahoe (Poria cocos) purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows: ratio of wheat flour to tuckahoe power at 8:2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.
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