摘要
以低糖、低油为宗旨,对半发酵法生产工艺制作饼干过程中发酵面量、调粉程度、加水量、投料顺序等因素对饼干质量的影响作了研究,并从中找到了半发酵法生产饼干的最佳工艺条件。
Focusing on the quantity effecting factors in the producing of biscuits by semi-leavening method which is characteristic of low sugar and low fat. The involved factors, such as leavened dough, degree of mixing, amount of water added and adding sequence of ingredients are discussed. And the optimum conditions is determined accordingly.
出处
《黑龙江商学院学报》
CAS
1996年第4期7-11,共5页
Journal of Harbin Commercial University(Natural Sciences Edition)
关键词
饼干
半发酵法
质量
生产工艺
biscuits, semi-leavening method, technical conditions, biscuit quality
