Development and Quality Evaluation of Rice Bran Cake

The experiment used stabilized rice bran and cake special powder as raw material. By single factor and orthogonal design to determine the best recipe for rice bran cake, the amount of rice bran is 40%, the upper temperature of the oven is180 ℃, the lower temperature of the oven is 170 ℃, and the amount of yogurt is 30%. The tissue-structure of rice bran cake is uniform and delicate, the color and flavor of the cake are all best, and the rice bran cake has good nutritional and health value.