CAJ | 학술논문

以莜麦粉、奶粉、白砂糖为原料，通过对最佳原料配方和工艺参数的研究，制作一种新型莜麦曲奇饼干。结果表明：莜麦曲奇饼干的加工工艺条件为莜麦粉50 g，黄油105 g，白砂糖75 g，奶粉10 g，搅拌时间12 min，烘烤时间33 min，上火温度180℃，下火温度170℃。在此工艺下制作的莜麦曲奇饼干外观和内在质量都较好，风味能被消费者所接受，并且营养价值高于普通面包。
이조맥분、내분、백사당위원료，통과대최가원료배방화공예삼수적연구，제작일충신형조맥곡기병간。결과표명：조맥곡기병간적가공공예조건위조맥분50 g，황유105 g，백사당75 g，내분10 g，교반시간12 min，홍고시간33 min，상화온도180℃，하화온도170℃。재차공예하제작적조맥곡기병간외관화내재질량도교호，풍미능피소비자소접수，병차영양개치고우보통면포。
The experiment with nakedoat flour,dried milk,sugar as raw materials,produced a kind of nakedoatscookies,through researchof theoptimal ingredients and processing technology.The test results showed that the processconditionsof nakedoatscookies:nakedoat flour 50 g,butter 105 g, sugar 75 g,dried milk 10g,stirring time 12 min,baking time 33 min,surface fire temperature 180℃, bottom fire temperature 170℃. In these processes,the appearance and intrinsic qualityof the naked oatscookies were better,theoverall qualitycan be accepted byconsumers,and its nutritional value was more thanordinarycookies.