泡芙膨胀机理研究及工艺优化

Study on expansion mechanism and process optimization of puff

对泡芙的膨胀机理及影响泡芙膨胀的因素进行研究,反复按不同的工艺配方和制作方法进行试验,得出泡芙类食品的膨胀与面粉的筋力、油脂的类型和用量、水及高温等因素紧密相关。在探明其加工机理和影响因素的基础上,采用感官评定和正交试验法对泡芙配方及工艺进行优化。

In this paper, the mechanism and the affecting factors of cream puff expansion was studied, different formulation and producting methods was carried out repeatedly, the result showed that factors including the gluten flour, the type and amount of fat, water and high temperature were closely related to puff expansion. So, on the basis of its proven processing mechanism and influence factors, through sensory evaluation and orthogonal test, the optimum formula and process of puff was determined.