摘要
以小麦糊粉层粉替代部分低筋粉研制饼干,并对混合粉面团粉质特性进行测定、对饼干的感官品质进行评定。结果表明:当糊粉层粉的添加量在20%时,所烘烤出的混合粉饼干成品口感酥脆、容重轻、薄厚均匀、花纹清晰、香味浓、风味纯正。
Part of the low gluten flour to wheat flour for biscuit aleurone substitute, and mixed flour farino-graph properties were determined, to evaluate the sensory quality of biscuits. The results show that when the adding amount of powder in the aleurone layer of 20%, the baking powder mixture of biscuits finished crispy and light weight, uniform thickness, pattern clear, fragrance, pure flavor.
出处
《粮食加工》
2017年第4期22-24,共3页
Grain Processing
关键词
糊粉层
混合粉面团
粉质特性
饼干
品质特性
aleurone layer
mixed dough
flour quality
biscuit
quality characteristics
