摘要
以面粉为主要原料,通过添加不同比例的苦荞研究饼干的生产工艺及其影响的主要因素。实验结果表明,低糖苦荞饼干的最佳配方为(以面粉和苦荞总量100 g为例):面粉65 g,苦荞35 g,油脂40 g,山楂15 g,木糖醇25 g,食盐1 g,碳酸氢钠1.2 g,奶粉10 g,鸡蛋8 g。
This paper introduced technology of the buckwheat biscuit by using flour as the main raw material , and mixing it with different ratio of buckwheat. The optimal formula and condition of this technology are also determined after studying the influences of all the materials on the quality of biscuit (the total quantity of wheat flour&buckwheat meal is 100 g):wheat flour 65 g, buckwheat 35 g, lipa 40 g, may bloom 15 g, xylitol 25 g, salt 1 g ,baking soda 1.2 g,milk powder 10 g,egg 8 g.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期132-134,共3页
Food Research and Development
关键词
苦荞
饼干
研制
buckwheat
biscuit
preparation
