摘要
研究了脆香豆加工过程中 ,淀粉、寒梅粉、低筋面粉的添加配方、膨松剂以及烘焙时在不同温度不同烘焙时间下对脆香豆成品品质的影响。结果表明 :在脆香豆的加工过程中 ,添加 3.5 %NH4 HCO3 和NaHCO3 的复合膨松剂 ,于 80～12 0～ 10 0℃范围内阶段式加热 5min产品质量最好 ,成品水分可控制在含水量 4%左右 ,色泽金黄、酥松、脆香 。
Various factors, including amount of wheat amylum, cooked rice powder, low protain flour ,baking temperature and baking time were studied in the production process of fragile and smelling goober. Results showed that fragile goober was better when goober was cooked to eight of mature first.Fragile and smelling goober with golden yellow, fragile, and aromatic could be obtained when baked at 80～120～100℃ for 5 minutes with the addition of 3.5 percent NH 4HCO 3 and NaHCO 3 as composite raising agent.
