摘要
就SSL对生产饼干面粉的品质、面皮黏度、饼干的膨松度及感官指标的影响等方面进行了探讨。结果表明:SSL可提高面团吸水量,有效降低饼干面皮的黏度,提高饼干的膨松度及感官品质。
It was discussed that SSL influenced quality of biscuit flour, viscosity of coating, expanding degree of biscuit, sense indicators and so on. The result show that SSL can heighten water-absorbing capacity of paste, reduce efficiently viscosity of coating and improve expanding degree and sense quality of biscuit.
出处
《食品科技》
CAS
北大核心
2006年第4期38-40,共3页
Food Science and Technology
