摘要
利用青稞粉和面粉为主要原料,加入奶油、糖、鸡蛋、食品添加剂等辅料,研究开发青稞饼干。实验表明,青稞粉与面粉最佳配比为5︰1,最佳配方为:小苏打︰人造奶油︰白砂糖的质量比为0.8︰30︰26,焙烤条件为200℃,10 min,可以得到风味较好的青稞饼干。
Using highland barley artificial cream,sugar.,eggs and food flour and wheat flour as main material,mixing subsidiary material which had additive etc,the highland flour biscuit was developed.The best recipe are：the proportion of highland barley flour,wheat flour,soda,artificial cream,sugar are 5：1：0.8：30：26.The best bake condition are：bake for 10 minutes at 200 ℃.Finally,the highland barley flour biscuit is very delicious.
出处
《粮食加工》
2008年第1期46-48,共3页
Grain Processing
关键词
青稞粉
饼干
焙烤
配方
highland flour
biscuit
bake
recipe
