摘要
对一种新型麦胚营养酥性饼干的配方及工艺进行了探讨,通过单因素及正交试验得出其最佳配方为:面粉与麦胚质量比为1∶5,糖20%,油32%;当饼干厚度约为4 mm,经6次辊压时得到最佳工艺效果。该饼干不仅含有多种人体必需氨基酸及维生素,营养价值高,而且还具有多种保健功能,加入麦胚还可以改善饼干的外观、质地和风味。
The best formula and process of a new-type wheat germ cookie is discussed in this paper, according to the single factor and orthogonal test, the best formula is as follows： the ratio of flour and wheat germ is 1 ： 5, sugar 20%, oil 32% ; When the cookie＇s thickness is about of 4 mm and has been rolled six times, we can get the best product. The cookies contains many essential amino acids and vitamins, it also has the function of keeping people＇s healthy. Wheat germ can also improve the cookie＇s appearance, texture and flavor.
出处
《农产品加工（下）》
2012年第6期77-80,共4页
Farm Products Processing
基金
许昌学院优秀青年骨干教师资助项目(2012-2014年)
许昌学院科研基金(2012096)
关键词
麦胚
营养
饼干
工艺
wheat embryo
nutrition
cookies
process
作者简介
郭卫芸（1981-），男，河北人，硕士，讲师，研究方向：农产品贮藏与加工。E-mail：gwy2002@126．com。
