减脂功能性华夫饼的工艺研究

Research and Development of Functional Waffle for Fat-Reducing

以全麦粉为主要原料,以木糖醇代替传统砂糖,以红花籽油代替传统黄油,在传统华夫饼的基础上对改良华夫饼进行探讨,研究不同泡打粉添加量、木糖醇与白糖添加比及添加量、燕麦添加量、红花籽油添加量以及添加酵母放置时间对华夫饼感官品质的影响。通过单因素实验和正交实验优化华夫饼的制作工艺。研究表明产品最佳工艺配方为:全麦面粉为基准,玉米淀粉25%、鸡蛋93.3%、牛奶62.5%、干酵母粉0.6%、泡打粉3.3%、木糖醇33.3%、红花籽油13.3%、恒温30℃放置2 h。

With whole-wheat flour as the primary raw material,xylitol was used instead of traditional granulated sugar and safflower oil was used instead of traditional butter.Based on the conventional craft formulation of waffle,the improved recipe of waffle was investigated by the effects of different amounts of baking powder,the ratio of xylitol and white sugar,amounts of oat,amount of safflower oil,nd duration of yeast placement on the sensory quality of the waffle.The fabrication process of the waffle was optimized by single factor experiment and orthogonal experiment.The best recipe for low fat waffle is:whole wheat flour,corn starch 25%,egg 93.3%,milk 62.5%,dry yeast 0.6%,baking powder 3.3%,xylitol 33.3%,safflower seed oil 13.3%,at the temperature of 30℃,2 h.