CAJ | 학술논문

对小米进行制粉预处理，将其用于酥性饼干的加工。采用正交试验方法，通过感官评价，研究不同小米粉添加量对酥性饼干加工的影响情况。结果表明，小米粉对酥性饼干加工具有显著影响，其次是烘烤温度、白砂糖的添加量和油脂的添加量。小米酥性饼干加工工艺的优化条件为：面粉∶小米粉∶糖∶油＝10∶6∶4∶1（质量比），烘烤温度：面火240℃，底火260℃。以此配方生产的饼干口感疏松舒适，风味纯正，品质优良。
대소미진행제분예처리，장기용우소성병간적가공。채용정교시험방법，통과감관평개，연구불동소미분첨가량대소성병간가공적영향정황。결과표명，소미분대소성병간가공구유현저영향，기차시홍고온도、백사당적첨가량화유지적첨가량。소미소성병간가공공예적우화조건위：면분∶소미분∶당∶유＝10∶6∶4∶1（질량비），홍고온도：면화240℃，저화260℃。이차배방생산적병간구감소송서괄，풍미순정，품질우량。
Abstrat:In order to study the influences of millet on hard biscuit under different conditions , Millet was pretreated , processed hard biscuit with other conditions by Orthogonal experiment method , the quality was determined by sensory evaluation .The results show that: there is a significant effect on the biscuit sensory quality with the flour ratio of millet and wheat .The followed influence conditions are bak-ing temperature , sugar amount , and oil .The optimum processing conditions for millet hard biscuit is:flour∶millet∶sugar∶oil=10∶6∶4∶1 , baking temperature: upper 240℃, under 260℃.And the biscuit taste loose and comfortable , has pure flavor and good quality .