CAJ | 학술논문

在基本配方的基础上,添加泡菜余料纤维粉制备韧性饼干.进行了单因素实验,考察了粉碎粒度、泡菜余料纤维粉添加量、泡菜余料纤维粉含盐量、油糖用量、复合疏松剂用量等因素对面团性能和成品感官质量的影响;进行了正交实验,确定了泡菜余料纤维饼干的最佳配方.结果表明,泡菜余料纤维饼干的最佳配方为:泡菜余料纤维粉含盐量为6%、粉碎粒度为100目时,面粉83g,泡菜余料纤维17g,复合疏松剂2.2g,植物精炼油11.5g,白砂糖28.5g,鸡蛋1个(50g),奶油香精0.1g,干酵母1g.
재기본배방적기출상,첨가포채여료섬유분제비인성병간.진행료단인소실험,고찰료분쇄립도、포채여료섬유분첨가량、포채여료섬유분함염량、유당용량、복합소송제용량등인소대면단성능화성품감관질량적영향;진행료정교실험,학정료포채여료섬유병간적최가배방.결과표명,포채여료섬유병간적최가배방위:포채여료섬유분함염량위6%、분쇄립도위100목시,면분83g,포채여료섬유17g,복합소송제2.2g,식물정련유11.5g,백사당28.5g,계단1개(50g),내유향정0.1g,간효모1g.
The pickle wastes fiber powder was added to prepare toughness biscuits on the basis of basic recipe. The effects of grinding degree,additive amount of pickle wastes fiber powder,salt content of pickle wastes fiber powder,dosage of oil-sugar and dosage of leavening agent value on the dough properties and sensory quality were studied respectively by the way of single factor experiment.The orthogonal experiment was designed to determine the optimum formula for the pickle more than material fiber biscuits,The results showed that the optimum conditions for pickle wastes fiber biscuits were as follows:salt content of pickle wastes fiber powder 6% ,grinding degree 100 list,flour 83g,pickle fiber power 17g, Composite porous agent 2.2g, oil11.5g,sugar 28.5g,an egg(50g),cream flavor 0.1g and dry yeast 1g.