摘要
本文利用布拉本德粉质仪和拉伸仪测定并分析了不同粒度、不同添加量的芦笋食物纤维及不同静置时间对韧性饼干面团的影响，根据焙烤出的饼干的感官指标测试，探讨了生产高芦笋食物纤维韧性饼干的可行性。
This srticle analyzes the effect on the quality of the tough dough by stating various time and adding different doses and sizes of asparagus dietary fiber in it. The tough dough is determined by the Brabender Farinograph and extensograph. According to the sensory inden appreciation,it also discusses the possibilitv of manufacting the high asparagus fiber tough biscuit.
