摘要
本文研究了以特制糕点粉、苦荞麦粉、棕榈油、磷脂油、膨松剂和起酥油、白糖粉、香精为主要原料生产苦荞麦保健威化饼的生产工艺,通过对比试验和正交试验确定了最佳工艺参数。选用特制糕点粉和苦荞麦粉用量配比为8:2,在面糊中添加0.8kgβ-环状糊精和食盐0.05kg,并在夹心中添加适量白糖粉和适配的香精,可解决威化饼饼片易脆易碎和威化饼口感微苦涩味的问题。试验还确定了苦荞麦威化饼饼皮的最佳配方和威化饼夹心的最佳配方。
This paper studied the production technology of the bitter buckwheat health waffle biscuit. The main raw materialtake use of the special pastry powder, bitter buckwheat powder, palm oil, lecithoid oil and shortening, sugar powder, essence.Through experiment, we determined the optimum processing technology parameter. The friability of waffle crust and slightastringent taste of the product were solved with special pastry powder: bitter buckwheat powder 8:2, added 0.7kgβ-ringeddextrine and 0.05kg salt at the panada, added right quantity sugar powder and suitable essence. The best formulation of the wafflecrust and waffle filling were made sure from the experiment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期180-183,共4页
Food Science
关键词
苦荞麦粉
苦涩味
起酥油
最佳配方
环状糊精
糕点
白糖
保健
糖粉
研究
bitter buckwheat health waffle biscuit
production technology
friability and slight astringent taste
bestformulation
