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通过单因素试验和正交试验,研究第1次发酵时间、小苏打添加量、金针菇粉添加量及酵母添加量对金针菇苏打饼干感官品质的影响,确定饼干的最佳制备工艺及配方。通过质构分析及显著性分析,判断金针菇粉的添加对苏打饼干品质的影响。结果表明,金针菇苏打饼干最佳制备工艺配方为:第1次发酵时间1.5 h,小苏打添加量1.2%,金针菇粉添加量4%,酵母添加量1.0%;添加金针菇粉与未添加金针菇粉的苏打饼干质构分析(TPA)结果显示,未添加金针菇粉饼干的TPA参数值(硬度、胶黏性、咀嚼性、脆性、弹性、黏着性)均高于添加金针菇粉的饼干,其中,金针菇粉的添加对苏打饼干的咀嚼性影响显著(P<0.05)。 相似文献
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Determination of the physico-chemical characteristics of composite soft wheat flours in which 5–25% (w/w) of the wheat flour was replaced with untreated, roasted and germinated black gram (Phaseolus mungo) flours (BGF) showed that when roasted BGF comprised 20% (w/w) of the blend, the increases in the ash and protein contents were 123% and 35%, respectively. The values for the gluten contents and the Zeleny and sodium dodecyl sulphate sedimentation test volumes for the composite flours indicated a weakening effect of BGF on the quality of soft wheat flour proteins, which could be beneficial for the preparation of biscuits (cookies). The alkaline water retention capacity values increased with the increasing addition of differently processed BGFs. Biscuit baking studies indicated that the diameter and spread ratio of biscuits were reduced, while the thickness increased, with increasing addition of all three BGFs, but the maximum reduction in diameter was observed with the addition of germinated BGF. The hardness value for biscuits increased with the addition of BGFs, but the effect was minimal with roasted BGF and maximal with germinated BGF. The surface grain score was reduced with increasing addition of BGF, but, in general, the roasted BGF showed the minimum adverse effect. From the overall biscuit making quality, addition of untreated BGF at the 15% level and of roasted and germinated BGFs at the 20% level were considered optimal for supplementing wheat flour. 相似文献
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以燕麦、西红柿、芹菜和西兰花为主要原料,采用单因素试验和响应面优化试验研究燕麦蔬菜膳食纤维饼干制备工艺,结果表明以饼干中低筋面粉100 g计,燕麦粉用量为60 g,蔬菜汁用量为20 g,烘烤温度为面火190℃,底火200℃,烘烤时间为12 min为最佳工艺。 相似文献
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[目的]延长黄山烧饼的保质期。[方法]研究抗氧化剂丁基羟基茴香醚(BHA)、没食子酸丙酯(PG)、柠檬酸(CA)对黄山烧饼中猪油过氧化值的影响。[结果]BHA、PG能够降低猪油过氧化值,PG效果更佳;当BHA与PG以不同配比混合(添加量总量为0.02%)使用时,BHA∶PG=1∶3的抗氧化效果最好;当0.005%BHA+0.015%PG+0.010%CA复配使用时,抗氧化效果最明显,黄山烧饼保质期从21 d延长至56 d。[结论]该研究为延长黄山烧饼以及其他富含动物油脂食品的保质期提供参考。 相似文献
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The mechanical properties of short-dough biscuits of various composition were determined in three-point bending tests. The temperature during dough preparation and the dough water content affected the air volume fraction and the mechanical properties to an extent which depended on the fat content. These results suggest that the air volume fraction of the biscuits is likely to be related to the rheological properties of the doughs. The temperature at which measurements were made affected the mechanical properties of the biscuits, especially at higher fat contents. The diffusion of Sudan III into the biscuits also depended on the fat content. The mechanical properties were markedly influenced by water content; as a result of the plasticising effect of water, the matrix underwent a glass transition. The effect of sugar type on mechanical properties depended on the type of biscuit. It is concluded that low-fat biscuits are fat-dispersed systems and that high-fat biscuits are bicontinuous. Whether biscuits are in a glassy or rubbery state cannot be predicted from their water contents in relation to the state diagrams of either gluten or sucrose. 相似文献
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为研究大枣荞麦饼干的制备工艺,以小麦面粉、荞麦粉、大枣浸膏为主要原料,以绵白糖、鸡蛋、玉米油为辅料,通过单因素试验和L9(34)正交试验对大枣荞麦饼干的配方进行优化。结果表明,大枣荞麦饼干的最佳配方为：小麦面粉50 g,荞麦粉5 g,大枣浸膏5 g,绵白糖4 g,全蛋液6 g,玉米油10 g,牛奶15 g,小苏打0.5 g,酵母0.5 g;焙烤温度为：面火180 ℃,底火160 ℃,烘焙5 min后翻面,继续烘焙5 min。利用该配方工艺制得的饼干呈棕黄色,酥脆适口,有浓郁的大枣香味。该研究结果可为保健饼干的制备提供参考。 相似文献
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在传统烧饼工艺的基础上,对原配方进行创新,加入适量的玉米面,以改善制品风味及提高制品的营养价值。分析了玉米粉、水和酵母添加量3个因素对烧饼品质的影响,通过单因素试验和正交试验对玉米烧饼的配方进行优化。结果表明,玉米粉添加量18%,水的添加量65%,酵母添加量为1.7%;在28℃,相对湿度75%下发酵30 min,成型后;于38℃,湿度80%～85%下,饧发10 min;在面火190℃,底火190℃中,烤制25 min,制品的品质最好。为优化烧饼的配方、丰富烧饼的种类、提高制品的品质提供了科学的理论依据。 相似文献
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以药食同源食材主要原料,感官评分为考察指标,通过单因素试验研究面粉（低筋小麦粉、玉米淀粉）添加量、烘焙温度、烘焙时间、麦芽糖醇添加量、低筋小麦粉与玉米淀粉质量比及小苏打添加量对饼干感官品质的影响,通过正交试验确定天麻饼干的最佳配方和加工工艺。结果表明,天麻饼干的最佳配方及烘焙条件为：面粉（低筋小麦粉与玉米淀粉质量比为7∶3）63 g,麦芽糖醇40 g,药食同源食材（天麻∶茯苓∶薏苡仁∶黑芝麻∶核桃∶大枣=3∶10∶10∶10∶10∶10）53 g,小苏打1.2 g,烘焙上火/下火温度为180 ℃/160 ℃,烘焙时间13 min。在此工艺条件下制备的天麻饼干感官评分为88.3,外形完整,色泽均匀,口感酥脆,甜度适中,伴有黑芝麻香气,掩盖了天麻不佳的气味,组织结构有层次,孔洞细密,营养丰富。 相似文献
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以面粉、小米粉、豆渣粉为主料,木糖醇为甜味剂制作小米豆渣低糖纤维饼干。以感官评价为指标,通过单因素试验确定各因素的最适条件,通过正交试验确定饼干的最佳配方为小米粉用量15 g,豆渣粉用量15 g,低筋面粉用量26 g,鸡蛋液用量22 g,木糖醇用量20 g,黄油用量22 g,擀压成5 mm厚的面坯后,于上层温度105℃,下层温度115℃的烤箱中烘烤10 min。此条件下可获得色泽焦黄、香味浓郁、口感松脆、硬度适中的小米豆渣饼干。 相似文献