摘要
在传统工艺制作基础之上,结合现代面点标准化生产工艺要求,通过食品感官方法,利用单因素实验与正交试验,对大麦苗筋饼配方进行优化,通过实验分析,最终确定对大麦苗筋饼最佳配方:高筋面粉450g、水260g、大麦苗粉80g、精盐3g、西凤酒10g、蛋清20g。在此条件下,制作的大麦苗筋饼滑嫩爽口、咸鲜适中。
The article researches the optimization of production process of barley seedling powder gluten cake,based on traditional techniques,modern standardized production requirements,sensory evaluation,and singlefactor orthogonal experiments. The findings suggest the following recipe： 450 g strong flour,260 g water,80 g barley seedling powder,3 g salt,10 g Xifeng liquor,20 g egg white. The barley seedling powder gluten cake manufactured in this way is characterized by tenderness,smoothness,proper freshness and salt flavor.
作者
章迁
钟志惠
ZHANG Qian;ZHONG Zhihui(Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《四川旅游学院学报》
2018年第4期17-20,共4页
Journal of Sichuan Tourism University
基金
四川省教育厅项目"大麦苗在中西面点中的应用研究"
项目编号:18ZB0441
关键词
大麦苗筋饼
配方优化
正交试验
barley seedling gluten cake
recipe optimization
orthogonal experiments
