CAJ | 학술논문

以菊花粉、低筋面粉、植物油、起酥油和白糖等为原料，制作薄脆型菊花饼干。通过单因素和正交试验优化菊花饼干的最佳配方：低筋面粉100 g、菊花粉2.5 g、植物油10 g、起酥油5 g、白糖23 g、复合膨松剂1 g、食盐0.4 g、水45 g。所制得的饼干外观光滑、表面平整有光泽、断面有层次、口感松脆细腻并富有菊花特有的清香。
이국화분、저근면분、식물유、기소유화백당등위원료，제작박취형국화병간。통과단인소화정교시험우화국화병간적최가배방：저근면분100 g、국화분2.5 g、식물유10 g、기소유5 g、백당23 g、복합팽송제1 g、식염0.4 g、수45 g。소제득적병간외관광활、표면평정유광택、단면유층차、구감송취세니병부유국화특유적청향。
Thechrysanthemumcrackers were developed withchrysanthemum powder,low gluten flour,vegetableoil,shorteningoil and sugar. Theoptimum formulaofcrackers was studied by single factor andorthogonal experiment in this article. The results showed that theoptimum formula wascake flour 100 g,chrysanthemum powder 2.5 g,vegetableoil 10 g,shorteningoil 5 g,sugar 23 g,complex leavening agent 1 g,salt 0.4 g and water 45 g. Basedon the mentioned formula,chrysanthemum crackers featured smooth flat and shiny,layered,tastedcrisp and smelled fresh.