摘要
对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究。结果表明:面粉与玉米芯粉比例为7:3,粉料与黄油、糖、鸡蛋比例分别为1:0.65、1:0.25、1:0.35时制得的曲奇饼干富含膳食纤维,饼干外形平整、花纹清晰、口感酥松、风味和感官都较为理想。
A new kind of cookie made by maize core powder （MCP） was studied. The best ratio of wheat powder to MCP, ratios of the main material to butter, sugar and egg were 7：3, 1：0.65, 1：0.25 and 1：0.35, respectively. The achieved cookies were rich in dietary fiber and had nice flavor.
出处
《现代食品科技》
EI
CAS
2008年第2期150-152,共3页
Modern Food Science and Technology
基金
浙江中医药大学科研基金重点项目
关键词
玉米芯
膳食纤维
曲奇饼干
正交试验
工艺
maize core
dietary fiber
cookie
orthogonal design method
technology
