小米饼干的制作及影响因素的研究

Influence factors and preparation of millet biscuits

以小米粉和低筋小麦面粉为原料,配合其他辅料,经过混合、辊轧、烘烤等工艺过程,制作小米饼干。通过单因素试验和正交试验方法,研究了小米粉、低筋小麦面粉、起酥油、鸡蛋、白砂糖、食盐和泡打粉的用量对小米饼干感官性质的影响,以及小米饼干的烘烤温度和烘烤时间。结果表明:当面火烘烤温度为180℃,底火烘烤温度为220℃,烘烤时间为6 min,小米粉、低筋小麦面粉、泡打粉、起酥油、鸡蛋、白砂糖、食盐和水的用量分别为30、50、0.6、10、11、22、0.7 g和20 g时,小米饼干的感官性质较好。

Using millet flour, low-gluten wheat flour and other ingredient as raw materials, the millet biscuits had been prepared by way of mixing, rolling and baking technological process. By single factor experiments and orthogonal design method, the influence of amount of millet flour, low gluten wheat flour, shortening, eggs, sugar, salt and baking powder on the sensory properties of the millet biscuits were studied. the baking temperature and baking time was also studied. The results shown that as top surface temperature and bottom surface temperature was respectively 180 ℃ and 220 ℃ for the the bake oven, baking time was 6 min, the amount of millet flour, low gluten wheat flour, baking powder, shortening, eggs, sugar, salt and water was respectively 30, 50, 0.5, 10, 11, 22, 0.7 g and 20 g, the sensory properties of millet biscuits was comparatively good.