求翻译：在海绵蛋糕加工中，加入分子蒸馏单甘脂和蛋糕油，通过检测浆料比重、成品回缩率、感官评分和水分活度变化评价两种添加剂对蛋糕的改良作用。是什么意思？

Processing of sponge cake, join the molecular distillation monoglyceride and oil cake, by detecting the slurry specific gravity, finished retraction rate, sensory score, and water activity changes in the improving effect of the two additives on the cake.

In the sponge cake processing elements, and to join single distillation food oil, grease and cakes by detecting specific gravity, the finished product back to paste the rate, sensory scores and live, change the water two additives improve the role of the cake.

In the sponge cake processing, joins molecular distillation Shan Ganzhi and the cake oil, through the examination pulp proportion, the end product retraction rate, sense organ grading and the moisture content activity change appraises two kind of chemical additives to the cake improvement function.

In the process of sponge cake, adding distilled Monoglycerides grease and oil-cake, by measuring the size and organoleptic rating for density, finished back and change of water activity effect evaluation of two kinds of additives for improvement of cake.

正在翻译，请等待...