The bioactive red koji rice flour was added to Qifeng cake. The single factor tests were carried out on the amount of red koji rice flour, the amount of eggs, the amount of sugar, the amount of baking powder and the amount of Tata powder respectively. Then the response surface analysis was carried out on the three factors which had great influence on the quality of red koji rice Qifeng cake. The results showed that the best quality of the cake was made by using red koji rice flour g, fresh egg g, white sugar g in the protein paste, baking powder 4G, Tata powder 5g.<br>
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