摘要
鹰嘴豆富含多种有益于人体健康的营养物质,含有大量蛋白质和不溶性膳食纤维,含有钙、钾、锌及镁等多种人体必需的矿物质。将鹰嘴豆粉加入合桃酥中,降低了油脂和糖的用量,并采用乳脂黄油代替植物油脂、动物体脂,以感官评价为指标,通过正交试验得出最佳配方为低筋粉100%,黄油(乳脂)35%,白砂糖40%,鹰嘴豆粉15%,食粉0.9%,臭粉1.1%,鸡蛋18%,饮用水2%,食盐1%。用此配方制成的合桃酥质感酥脆,同时具有独特的鹰嘴豆风味,无甜腻感,内部组织细腻,感官品质优良,符合现代人对于健康的追求。
Chickpea is rich in a variety of nutrients beneficial to human health,a large amount of protein and insoluble dietary fiber,and a variety of essential minerals such as calcium,potassium,zinc and magnesium.Chickpea powder was added to peach pastry to reduce the amount of oil and sugar.Milk fat was used to replace vegetable oil and animal body fat.Taking sensory evaluation as the index,the best process parameters were obtained through orthogonal experiment:100%low gluten flour,35%butter(milk fat),40%white granulated sugar,15%chickpea powder,0.9%sodium bicarbonate,1.1%Ammonium bicarbonate,18%whole egg,2%drinking water and 1%salt.The hetao pastry made with this formula has crisp texture,unique chickpea flavor,no sweet and greasy feeling,fine internal organization and excellent sensory quality,which is in line with the modern people’s pursuit of health.
作者
曾丽芬
ZENG Lifen(Guangdong Teachers College of Foreign Language and Arts,Catering&Tourism College,Guangzhou 510000,China)
出处
《现代食品》
2022年第13期61-64,共4页
Modern Food
基金
2021年度广东省中小学教师教育科研能力提升计划项目“文化自信背景下粤式点心课程教学改革与实践”(2021YQJK644)。
关键词
鹰嘴豆
合桃酥
应用
chickpea
hetao pastry
application