燕麦饼干的研制  

Development of oat biscuits

作　　者：李萌 李锦旺 宋凤燕 张连营[1] LI Meng;LI Jin-wang;SONG Feng-yan;ZHANG Lian-ying(Dezhou University,Dezhou 253000,Shandong,China)

机构地区：[1]德州学院,山东德州253000

出　　处：《粮食与油脂》2018年第11期55-58,共4页Cereals & Oils

基　　金：国家星火科技计划(2014GA740050)

摘　　要：为了研制出制作简便,口感良好的燕麦饼干,通过预处理、面团调制静置、模具成型烘烤、冷却、成品包装等试验步骤,以燕麦饼干的感官评价和酥脆性为主要考察标准,通过单因素和正交试验确定了制作燕麦饼干的最佳配方:低筋粉100 g、燕麦粉65 g、糖粉35 g、黄油35 g、红糖15 g、奶粉10 g、鸡蛋55 g、小苏打2 g、泡打粉2 g、食盐1 g。以此配方所研制的燕麦饼干具有良好的口感、色泽等感官性状。In order to develop oat biscuits with simple preparation and good taste,the oat biscuits was made by pretreatment,dough preparation and stationary,mold forming and baking,cooling and finished product packaging.With the sensory evaluation and crispness of oat biscuits as indexes,the optimum formula of oat biscuits was determined by single factor and orthogonal test:low gluten flour 100 g,oat flour 65 g,owdered sugar 35 g,butter 35 g,brown sugar 15 g,milk powder 10 g,egg 55 g,baking soda 2 g,baking powder 2 g,salt 1 g.The oat biscuits made by this formula had good sensory characteristics such as taste,color and so on.

关 键 词：燕麦 饼干 单因素试验 正交试验 

分 类 号：TS201.6[轻工技术与工程—食品科学]