CAJ | 학술논문

以超微粉碎麦麸为原料对麦麸无糖酥性饼干制作配方进行研究,先后采用单因素试验和正交试验研究了麦麸粒径、麦麸与低筋粉比例、黄油添加量、木糖醇添加量对麦麸无糖酥性饼干感官评分和酥脆性的影响,结果表明制作麦麸无糖酥性饼干最优配方为麦麸超微粉碎后过100目筛, 麦麸与低筋粉以质量比20:80混合之后分别加入占麦麸与低筋粉总量28%的黄油和20%的木糖醇,按此最优工艺制作的麦麸无糖酥性饼干外型完整、花纹清晰、麦香浓郁,口感酥脆.
이초미분쇄맥부위원료대맥부무당소성병간제작배방진행연구,선후채용단인소시험화정교시험연구료맥부립경、맥부여저근분비례、황유첨가량、목당순첨가량대맥부무당소성병간감관평분화소취성적영향,결과표명제작맥부무당소성병간최우배방위맥부초미분쇄후과100목사, 맥부여저근분이질량비20:80혼합지후분별가입점맥부여저근분총량28%적황유화20%적목당순,안차최우공예제작적맥부무당소성병간외형완정、화문청석、맥향농욱,구감소취.
The formula of wheat bran crisp biscuit without sugar by using micronizaiton wheat bran as material was investigated, the effect of wheat bran particle size, the ratio of wheat bran and weak strength flour, butter additive amount and xylitol additive amount on sensory evaluation and fracturability were probed by single factor and orthogonal experiment successively , the results showed that the optimum recipe of wheat bran biscuit without sugar was superfine grinded wheat bran and weak strength flour mixed together with the mass ratio of 20 : 80, which were passed through 100 mesh, Additionally, 28 % butter and 20 % xylitol were added separately, which based on the quality of wheat bran and weak strength flour. According to optimal formula had complete appearance, clear pattern, strong wheat flavor, and crispy taste, the indicators of wheat bran crisp biscuit without sugar had reached or exceeded the commercially available wheat bran biscuits.