摘要
以低筋面粉、马铃薯全粉、白糖、起酥油和鸡蛋为原料,通过单因素试验和正交试验获得马铃薯全粉桃酥的最佳配方。结果表明:低筋面粉与马铃薯全粉的比例为8:2、白糖40%、起酥油45%、膨松剂4.5%时,所得产品外形整齐、表面摊裂均匀、色泽棕黄、组织细腻、酥松爽口、甜度适中、口味纯正。
Take low gluten flour,potato powder,sugar,pastry margarine and egg as the raw material,through the single factor experiment and orthogonal test,we determined the best formula of potato powder walnut cake. Results showed that when the ratio of potato flour with low gluten flour 8： 2,sugar 40%,pastry margarine 45%,leavening agent 4. 5%,the product had a tidy appearance,uniform surface split share,brown color,fine texture,crisp taste,moderate sweetness and pure taste.
出处
《中国食物与营养》
2017年第2期59-61,共3页
Food and Nutrition in China
基金
甘肃省教育厅项目"西北地区马铃薯低成本开发研究"(项目编号:2016A-140)
关键词
马铃薯全粉
桃酥
研制
potato powder
walnut cake
development
