摘要
以面粉为主要原料,酵母为发酵剂,研究了苏打饼干的制作工艺,并探讨了酵母用量、食用油用量、膨松剂用量、葡萄糖酸锌添加量等对苏打饼干的影响。最佳生产配方为:酵母2g/100g,食用油14g/100 g,碳酸氢铵0.9 g/100 g,葡萄糖酸锌0.01 g/100 g。
Processing technology of soda crackers was studied by using flour as main raw material and yeast as the starter. The influence of yeast dosage,edible oil amount,leavening agent,and quantity of zinc gluconate on soda crackers was discussed. The best production formula of soda crackers was ：Yeast 2g /100 g, edible oil 14g /lOOg, ammonium bicarbonate 0.9 g/100 g and zinc gluconate 0.01 g/100 g.
出处
《食品工程》
2012年第2期19-20,37,共3页
Food Engineering
关键词
葡萄糖酸锌
强化
苏打饼干
glucose sour zinc
strengthening
soda crackers
