摘要
研究低能量高蛋白饼干的制作工艺以及大豆纤维粉和大豆分离蛋白对饼干品质和质构性质的影响。通过单因素和正交试验对饼干的感官以及质构测定进行综合评价。试验结果表明,饼干的最佳配方是面粉100 g、大豆纤维粉10 g、大豆分离蛋白6 g、油脂20 g、水55 mL,零卡糖15 g、小苏打0.6 g、碳酸氢铵0.6 g、葡萄糖酸内酯1 g、单甘脂0.85 g、食盐1 g、2~3滴香精。
The processing technology of low energy high protein biscuit and the effect of soybean fiber powder and soybean protein isolate on the quality and texture of biscuit were studied.The sensory and texture measurements of biscuit were evaluated by single factor experiment and ortho gonal experiment.The results showed that the best formula of biscuits was as follows:100 g flour,10 g soybean fiber powder,6 g soybean protein isolate,20 g fat,55 mL water,15 g zero-calorie sugar,0.6 g baking soda,0.6 g ammonium bicarbonate,1 g gluconolactone,0.85 g monoglyceride,1 g salt,2-3 drops essence.
作者
孙勤
李宏漫
杨平
周秀玲
张梦爽
王丽娟
SUN Qin;LI Hong-man;YANG Ping;ZHOU Xiu-ling;ZHANG Meng-shuang;WANG Li-juan(Shenyan g Normal University College of grain Science and Technology,Shenyang 110034,Liaoning,China;Anhui Vocational College of Grain Engineering,Hefei 230031,Anhui,China)
出处
《粮食与油脂》
北大核心
2020年第1期75-77,共3页
Cereals & Oils
基金
沈阳师范大学大学生创新创业训练计划基金项目《大豆纤维饼干配方优化及其质构研究》
关键词
低能量
高蛋白
饼干
大豆纤维粉
大豆分离蛋白
low energy
high protein
biscuits
soybean fiber powder
soy protein isolate