饼干暗裂的影响因素探讨  

The Research on the Influence Factors of the Cracking of Biscuits

作　　者：肖志强 付刚剑 罗小荣 黄榕榕 李人趙 谢伟 

机构地区：[1]江中药业股份有限公司,江西南昌330004

出　　处：《现代食品》2016年第15期123-128,共6页Modern Food

摘　　要：以饼干暗裂现象为研究对象,通过单因素和正交试验方式,研究饼干水分、饼干厚度差、烤炉带类型对饼干暗裂率的影响。单因素试验结果表明:饼干水分、饼干厚度差与饼干暗裂率均呈正相关;不同烤炉带制作的饼干暗裂率存在显著差异,饼干暗裂率顺序为:钢带<密集型网带<稀疏型网带。正交试验显示,对饼干暗裂率影响最大的因素是饼干厚度差。给定试验条件下,暗裂率最小的各因素最佳组合是饼干厚度差-1 mm、烤炉带为钢带、饼干水分1.5%。To study the phenomenon of cracking,the single factor experiment and the orthogonal experiment were used to explore to reduce the tendency for cracking in biscuits. The results showed that the biscuit moisture content and thickness difference had a positive correlation to the cracking ratio of the biscuits. Different oven with significant differences making biscuits cracking ratio,biscuits cracking ratio order for: steel bands < intensive mesh bands < sparse mesh bands. Orthogonal experimental showed that the biggest reason affected the cracking ratio was the thickness difference of the biscuit. Under the experimental conditions,results showed that the best group of the cracking ratio:-1 mm of the thickness difference of the biscuit,baked on steel bands,1.5% of the biscuit moisture content.

关 键 词：饼干 暗裂率 自然破裂 影响因素 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]