全谷燕麦香酥饼加工工艺研究

Processing Technology of Oat Cereal Crispy Flat Cakes

全谷燕麦香酥饼在保持山西民间莜面饼原有的风味和营养特性的基础上研制的高蛋白、高膳食纤维及低脂肪休闲小食品。以80目燕麦全粉为主要原料，其面团配方：燕麦全粉100、食用油10、泡打粉4、食盐1．5、白糖10和清水100。主要技术性能和参数：和面加水量（质量）为水：面粉：1．2：1，水温38-40℃；烘烤工艺为面火180℃±10℃、底火180℃±10℃和烘烤时间30-35min。常温下，普通包装保质期2~3个月，抽真空包装为保质期6个月以上。

Oat cereal crispy flat cakes have high protein, high dietary fiber and low fat on the basia flavor and nutritive value of Shanxi original oat flour flat cake. Oat cereal flat： cakes were prepared with oat cereal flour as mail row materialof grain size 80. Dough was confirmed as follows ： oat cereal flour 100, oil 10, baking power 4, salt 1.5, sugar 10 ans water 120. Main tech- nology eonditians were as follows： flour mix water （weite） ：flour （weite） =1.2：1, water temperation38℃-40℃, bake temper- ation of higher and lower place 180℃±10℃, bake time 35rain. On room temperation, combined with common packaging, raten- tion rate was in from tow to three months; with vacuum packaging, ratention rate was over six months.