摘要
利用低筋粉、麦麸为原料,研究了麦麸粒度及其添加比例、油脂添加量等对饼干感官评分的影响,通过正交实验优化得到高纤维麦麸饼干的最优配方是:麦麸粉粒度80目,小麦粉与麦麸粉之比87∶13,以小麦粉、麦麸粉(小麦粉+麦麸粉=100%)总量为基准添加油脂27%,预糊化淀粉1.5%,其余辅料配方与基本配方相同。
Biscuit was made of wheat bran coarse fiber by taking low - gluten flour and wheat bran as raw materials. The influences of particle size and addition of wheat bran as well as oil addition etc. on sensory evaluation of biscuits were studied. The optimum formula of the crude fiber biscuit was gotten through orthogonal experiments ： wheat bran with a particle size of 80 mesh, ratio of wheat flour to wheat bran flour 87：13, oil 27% and pre - gelatinized starch 1.5% besed on total amount of wheat flour ＋ wheat ＋ bran = 100%.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第3期30-31,34,共3页
Cereal & Feed Industry
基金
河南省科技攻关项目(0624010003)
关键词
饼干
粗纤维
麦麸
小麦粉
biscuit
coarse fiber
wheat bran
wheat flour
