摘要
以小米粉和小麦粉为主要原料,制作小米韧性饼干。在单因素实验的基础上,采用响应面法设计实验,优化小米韧性饼干的配方,优化后的最佳配方为:小米粉添加量46.14%,水添加量29.73%,白砂糖添加量28.33%,黄油添加量17.21%,疏松剂添加量0.5%,制备得到具有小米的清香、口感酥脆、品质优良的饼干。
The millet hard biscuit was produced with wheat flour and millet flour. Based on a series of single factor tests,the formulation of millet hard biscuit was optimized by the response surface method. The results showed that the optimum prescription was found as follows： millet flour 46. 14%, water 29. 73%, sugar28. 33%,butter 17. 21%,bulking agent 0. 5%. The biscuit showed a good quality,tastes crispy with scent of millet.
出处
《北京联合大学学报》
CAS
2015年第4期60-65,共6页
Journal of Beijing Union University
关键词
小米
韧性饼干
响应面法
Millet
Hard biscuit
Response Surface Methodology
