油酥制品水油面团调制配方优化初探  

A Tentative Study on Dough Recipe Optimization for Pastry

作　　者：罗文[1] 王林[1] 

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川烹饪高等专科学校学报》2013年第5期15-17,20,共4页

基　　金：四川省哲学社会科学重点研究基地--川菜发展研究中心项目"四川酥点制品的标准化与创新研究"的阶段性成果;项目编号:CC11Z10

摘　　要：以改善油酥类制品坯料水油面团的工艺性质,丰富酥点成品的色泽,完善酥点成品的营养成分为主要研究目标,课题组针对酥点制品成品色彩单一、口味简单、营养不全的特点,分析鸡蛋、牛奶、糖类和果蔬汁水等因素,结合感官评价方法,对油酥制品水油面团调制的配方进行了研究。结果表明,鸡蛋液100g、牛奶150g、糖粉95g能使成品柔韧性和延伸性好,酥点成品的层次细腻清晰,酥香爽口。Targeting the monotonous color, plain taste and poor nutrition value of pastry, this paper analyzes the recipes for pastry dough through exploring the proportion of such ingredients as egg, milk, sugar, fruit juice and vegetable juice and employing sensory evaluation. The findings suggest that 100g egg wash, 150g milk and 95g icing sugar help to make the dough with optimal elasticity and extensibility and that pastry products made with such dough are of delicate layers and aromatic taste.

关 键 词：油酥制品 面团 配方 营养 

分 类 号：TS972[轻工技术与工程]