摘要
以紫色马铃薯全粉、小麦低筋粉为主要原料,通过单因素试验研究紫色马铃薯饼干的最佳配比。结果表明,紫色马铃薯饼干的最佳配比为:小麦低筋粉80 g,紫色马铃薯全粉20 g;白砂糖10 g,鸡蛋20 g,食用油25 g,双效泡打粉2 g。以此成分配比,烘焙出的饼干感官品质最佳。
The optimum ratio of purple sweet potato biscuit was studied by single factor experiment with purple sweet potato whole powder and wheat low gluten powder as main raw materials.The results showed that the optimum ratio of purple sweet potato biscuit was:wheat low gluten powder 80 g,purple sweet potato powder 20 g,white sugar 10 g,egg 20 g,edible oil 30 g,double effect baking powder 2 g.
作者
许娟妮
XU Juanni(Institute of Vegetable Research of Tibet Academy of Agriculture and Animal Science,Lhasa 850032,China)
出处
《粮食加工》
2020年第6期55-57,共3页
Grain Processing
基金
特色农产品加工技术与产品开发项目(XZ201801NA04)。
关键词
紫色马铃薯
低筋粉
饼干
purple potato
biscuit
manufacture
