摘要
通过对油炸甜点制造技术原理的分析,利用正交实验确定了油炸甜点预混粉的主要配料为:低筋面粉80份,玉米淀粉20份,糖粉30份,全脂无糖奶粉8份,粉末油脂10份,全蛋粉11份。
In this paper,premixed flour for fried dessert is prescribed on the basis of technical theory.The main ing redients of premixed flour is determined throug h perpendicular tests:80portion of soft flour,20portions of maize starch,30portion s of sug ar powder,8portions of dried whole milk,10portions of powdered oil and11portions of whole eg g powder.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第5期48-49,共2页
Science and Technology of Food Industry
