摘要
对脱脂麦胚饼干的配方进行了研究,通过单因素试验和正交试验相结合的方法确定了脱脂麦胚饼干的最佳工艺参数,即脱脂麦胚30%、人造奶油15%、白砂糖25%(小麦粉+脱脂麦胚为100%)。在此条件下生产的饼干品质优良。
Defatted wheat germ biscuit formula was studied. The optimal parameters were worked out through methods of elemental factor and orthogonal test; The results showed that the quality of biscuit was best with the optimal additions of defatted wheat germ were 30%, margarine were 15% and sugar were 25% （wheatmeal＋defatted wheat germ was 100%）.
出处
《食品工业》
北大核心
2013年第4期133-135,共3页
The Food Industry
关键词
脱脂麦胚
饼干
工艺
defatted wheat germ
biscuit
technology
