烘焙参数对饼干品质的影响

Researeh of baking parameters in biscuit quality

以饼干烘焙温控方式为研究对象,通过单因素和正交试验,研究了烘焙参数对饼干品质的影响。在单一温度烘焙过程中,饼干胀发比与烘焙温度呈正相关,烘焙温度越高,饼干胀发比越大,饼干口感越酥脆;饼干成品水分与烘焙温度呈正相关,烘焙温度越高,饼干成品含水量越大。正交试验结果表明,对饼干胀发比影响最大的因素是起始温度保持时间,而烘焙起始温度对于饼干成品水分最为重要。在给定试验条件下,各因素最佳组合为起始温度190℃,起始温度保持时间8 min,终点保持温度160℃。

To study the influence of baking parameters in biscuit quality, the experiment of gradient baking tempera- ture and the orthogonal experiment were used. The results showed that there was a positive correlation between the ex- pansion ratio of the biscuit and the baking temperature. The higher the baking temperature, the bigger the expansion ra- rio. In addition, the water content of the biscuit was also related to the baking temperature. The water content increased with the baking temperature. Orthogonal experimental showed that the biggest reason affected the expansion ratio was the starting tent of the temperature holding time, and the initial baking temperature was the most important factor for the water con- biscuit. Under the experimental conditions, results showed that the best group of the temperature control method were 190 ℃ of the initial baking temperature, 8 min of the starting temperature holding time and 160 ℃of the final temperature.