甘薯玉米风味粗粮饼干的研制  

Development of Sweet Potato Maize Flour Coarse Grain Biscuit

作　　者：雷佳 张静 LEI Jia;ZHANG Jing(College of Chemistry and Life Science,Chengdu Normal University,Chengdu,Sichuan 610404,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都610404

出　　处：《农产品加工》2024年第16期16-18,共3页Farm Products Processing

基　　金：成都师范学院2022年省级大学生创新创业训练计划项目(S202214389128)。

摘　　要：以低筋粉、甘薯粉、玉米粉为主要原料制作粗粮饼干,通过单因素试验和响应面试验对粗粮饼干的最佳配方进行优选。结果表明,以100 g低筋粉计,甘薯粉用量33 g,玉米粉用量20 g,焙烤温度上火181℃、下火171℃,焙烤时间8 min,在该工艺下制得的甘薯玉米风味粗粮饼干口感最佳。The experiment was conducted to make coarse grain biscuits with low gluten flour,sweet potato flour and maize flour as the main ingredients,and the best formulation of coarse grain biscuit was optimized by single-factor and response surface tests.The outcome indicated that the best process was to make sweet potato and maize flavor coarse grain biscuits under the condition of 100 g of low gluten flour,33 g of sweet potato flour,20 g of maize flour,roasting temperature of 181℃at the top and 171 C at the bottom,and roasting time of 8 min.

关 键 词：甘薯粉 玉米粉 饼干 最佳工艺 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]