全麦法棍的制作工艺  

Making Process of Whole Wheat Method Stick

作　　者：赵敏[1] Zhao Min(School of Tourism and Hotel Management, Jiangsu Food & Pharmaceutical Science College, Huai’an 223003, China)

机构地区：[1]江苏食品职业技术学院酒店与旅游管理学院,江苏淮安223003

出　　处：《现代食品》2017年第24期126-128,共3页Modern Food

摘　　要：本文以高筋粉、全麦粉为主料,葡萄干、黑芝麻、白芝麻、瓜子仁、盐、糖、酵母、黄油、冷水为辅料,通过实验制作,既能保持白法棍本来的风味特点,又能在原来的基础上使其口感更香脆,更有嚼劲,味道也更香甜,充满浓浓的麦香味。In this paper,high gluten flour,whole wheat flour as the main ingredient,raisins,black sesame,white sesame,shelled melon-seeds,salt,sugar,yeast,butter and water as auxiliary materials,through experimental production,which can maintain the original flavor characteristics of white stick,and on the basis of the original,to make it taste more crispy,more chewy,the taste is more sweet,full of deep fragrance.

关 键 词：全麦法棍 制作工艺 烘焙时间 烘焙温度 醒发时间 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]