摘要
在基本配料基础上,通过添加改性大豆蛋白粉,对影响大豆蛋白饼干主要因素进行研究,通过单因素试验,确定各因素最适条件,并通过正交试验,确定大豆蛋白饼干最佳工艺配方为:面粉85%,大豆蛋白粉15%,油脂25%,白砂糖37.5%,小苏打1.0%,碳酸氢铵0.6%,δ-葡萄糖酸内酯1.3%,单甘油酯0.6%。
Based on the basic formula, by adding modified soybean protein power, The factors that affected the quality of soybean protein biscuit were studied. Firstly, it＇determined the most suitable condition of various factors through the single factor experiments, then determined the the best formula by orthogonal experiment. The results indicated that the best formula of the soybean protein biscuit： flour 85%, soybean protein power 15%, oil-fat 25%, sugar 37.5%, soda 1.0%, ammonium bicarnate 0.6%, δ-gluconic acid lactone 1.3%, monostearate 0.6%.
出处
《粮食与油脂》
2008年第7期25-28,共4页
Cereals & Oils
关键词
大豆蛋白
饼干
饼干质量
soybean protein
biscuit
biscuit quality
