摘要
以木薯粉为主要原料,添加面粉和其它辅料,通过烘焙法,对制作木薯酥性饼干加工过程进行了研究。结果表明:木薯粉过D150筛孔过筛后,木薯粉与面粉的质量比为4:3,粉料与油脂的质量比2.5:1,粉料与糖粉的质量比3.75:1,上火190℃,下火160℃,烘焙时间12 min,可得到香甜酥脆的木薯酥饼。分别添加地瓜叶粉,胡萝卜粉,椰子粉不仅可以增加其营养成分,还可以得到色泽风味不同的酥性饼干。
The processing process of cassava crisp cookies was researched by baking method which cassava powder was the main raw material, flour and others additives were auxiliary material. The result showed that the condition of baking sweet-crisp ： cassava powder passed Dis0 bore diameter, the quality ratio of cassava powder and flour was 4： 3, powder and oil 2.5：1, powder and sugar 3.75：1; baking temperature was 190 ℃/160 ℃, baking time was 12 min. Pachyrhizus leaves powder, carrot powder and coconut powder was added respectively, cassava crisp cookies not only increased nutrition composition, but also got different colour and flavor.
出处
《食品工业》
北大核心
2013年第6期4-7,共4页
The Food Industry
基金
海南省重点科技计划(ZDXM20100030)
海南省自然科学基金(310059)
关键词
木薯
烘焙
酥性饼干
cassava
baking
crisp cookies
