摘要
研究了影响菊粉、苦荞粉无蔗糖韧性饼干品质的因素并确定了配方。通过试验表明:影响饼干品质的因素依次为菊粉、油脂、小麦粉与苦荞粉质量比、木糖醇;最佳配方为:混合粉100%(小麦粉与苦荞粉质量比为8∶2),菊粉6%、木糖醇12%、油脂16%、食盐0.5%、小苏打0.7%、碳酸氢铵0.3%、卵磷脂1%、奶粉2%,水40%左右。试验为菊粉在焙烤食品中的应用及糖尿病人食品的开发提供了依据。
It studies the quality influence factors of tenacity biscuit of inulin and buckwheat sugar-free flour,and the formula is determined.The experiments show：factors affecting the biscuit quality,in turn,are inulin,oils and fats,ratio of flour and buckwheat flour,xylitol;Best formula is：the mixed powder 100%（ratio of flour and buckwheat flour is 8：2）,inulin 6%,xylitol 12%,oils and fats 16%,salt 0.5%,sodium bicarbonate 0.7%,ammonium bicarbonate 0.3%,lecithin 1%,milk powder2%,water 40% or so.The experiment provides the basis for the application of inulin in baked goods and the development of diabetic food.
出处
《食品工业》
CAS
北大核心
2016年第1期186-189,共4页
The Food Industry
关键词
饼干
菊粉
品质
配方
biscuit
inulin
quality
formulation
