沙琪玛专用粉的研究与开发

Research and development of sachima special flour

本文通过单因素实验,研究不同优麦用量、酶制剂用量、谷朊粉用量对沙琪玛专用粉烘焙效果的影响,并在此基础上进行正交实验,优化沙琪玛专用粉配比。结果表明:在优麦用量40%,酶制剂用量1500 mg/kg、谷朊粉用量15%的条件下,制备的沙琪玛专用粉具有最高的感官评分,具有一定的工业应用前景。

In this paper,single factor experiment was conducted to study the effect of different amount of high-quality wheat,enzyme preparation and vital gluten on baking effect of sachima special flour.On this basis,orthogonal test was carried out to optimize the formula ratio of sachima special flour.The results showed that under the conditions of 40%high-quality wheat,1500 mg/kg enzyme preparation and 15%vital gluten,sachima special flour prepared had the highest sensory score,and had a certain industrial application prospect.