摘要
将麦麸中提取的膳食纤维添加到桃酥中,以感官评定为指标,通过正交试验对影响麦麸膳食纤维桃酥的主要因素进行分析,并确定其最佳配方,制作出组织状态均匀一致、酥松爽口、口味油润清香、具有独特风味的麦麸膳食纤维桃酥。
The dietary fiber extracted from the wheat gluten was added to the walnut cake.The main factors that affected the walnut cake were analyzed by sense evaluation and orthogonal experiment.The best formula was determined to make the walnut cake with state uniform,soft pine crisp flavors,unique fragrance oil moisten.
出处
《现代农业科技》
2010年第11期338-340,共3页
Modern Agricultural Science and Technology
基金
山西农业大学科技创新资金(2008020)
