摘要
以莜麦面替代面粉,以植物油替代动物脂调制干油酥开发莜麦黄桥烧饼。应用L(934)正交试验极差分析和综合模糊评判模型对成品进行评价。结果表明:酵面皮与莜麦干油酥比值、发酵面中酵母的用量、干油酥中植物油的用量和焙烤温度是影响成品口感的重要因素。L(934)正交试验确定最优工艺条件为:酵面皮与干油酥的比值为7∶3,发酵面中酵母用量为16 g,莜麦干油酥中植物油用量为260 g,焙烤温度为220℃。模糊综合评判模型评价结果,9个莜麦黄桥烧饼成品的口感优劣顺序为1#>3#>8#>6#>7#>9#>2#>4#>5#,与L(934)正交试验结果相同。
Hulless oat Huangqiao baked wheat cake was made by hulless oat replacing wheat flour and vegetable oil replacing animal fat.L9（34） orthogonal experiment and fuzzy comprehensive evaluation model were used to evaluate the quality of hulless oat Hangqiao baked wheat cake.The results showed that the key factors that affected the quality of product were as follows： the ratio of leavened wheat and hulless oat pastry,the yeast quantity in leavened flour,the vegetable oil quantity in dry pastry and the baking temperature.The optimum technology analyzed by L9（34） orthogonal test was that： the ratio of leavened wheat and hulless oat pastry was 7∶3,the yeast quantity in leavened flour was 16 g,the vegetable oil quantity in dry pastry was 260 g and the baking temperature was 220 ℃.The evaluating result of fuzzy comprehensive evaluation model was that 1#3#8#6#7#9#2# 4#5# which was the same as the conclusion of L9（34）.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期23-27,共5页
Food Research and Development
基金
国家级烹饪工艺与营养专业实践课程优秀教学团队资助项目
关键词
莜麦
黄桥烧饼
质感
hulless oat
Huangqiao baked wheat cake
evaluation
