摘要
以花生粕、低筋面粉为基料,研究了花生粕与面粉的比例、黄油、白砂糖、泡打粉对花生粕曲奇饼干品质的影响。在单因素试验的基础上,通过正交试验得出产品的最佳配方为:低筋面粉与花生粕(1∶1)41.6%、黄油40%、白砂糖18%、泡打粉0.4%、鸡蛋60 g。最佳烘烤工艺为:面火温度180℃、底火温度100℃、时间为7 min。
The fabrication process was developed with peanut meal and low gluten flour as main material. On the basis of single factor experiment,by orthogonal test,the optimum formula for the product was determined as low gluten flour and peanut dregs 41.6%,their ratio was 1∶1,butter 40%, sugar 18%,multiple baking powder 0.4%,eggs 60 g. The best baking technology was the surface fire temperature 180℃,primer temperature 100℃,and baking for 7 minutes.
出处
《粮食与油脂》
北大核心
2015年第4期49-51,共3页
Cereals & Oils
基金
文山师专校级课题(08WSY02)
关键词
花生粕
曲奇饼干
焙烤工艺
配方
peanut meal
cookies
baking technology
formula
