摘要
以马铃薯全粉和马铃薯泥为原料完全代替低筋粉制作无麸质马铃薯曲奇,采用感官评分为指标,在单因素试验的基础上使用响应面法探究其最佳生产工艺。结果表明:当配方组成为黄油100.0 g、绵白糖20.0 g、鸡蛋31.3 g、马铃薯泥90.2 g、马铃薯全粉100.1 g、蛋清蛋白粉6.3 g时,制作出的无麸质马铃薯曲奇外形完整、色泽金黄、组织均一、口感松脆,具有最佳的感官品质。
Taking sensory score as the response indicator,response surface methodology was applied to explore the optimal production process based on single-factor experiments to make gluten-free potato cookies using whole potato flour and mashed potatoes as raw materials to completely replace the low-gluten wheat flour.The results showed that the product with golden color and uniform and crunchy texture could be obtained when the formula consisted of 100.0 g of butter,20.0 g of white sugar,31.3 g of hen eggs,90.2 g of mashed potato,100.1 g of whole potato flour,and 6.3 g of egg white powder was used.
作者
丁香丽
李婷婷
还璐
钱建亚
周晓燕
DING Xiangli;LI Tingting;HUAN Lu;QIAN Jianya;ZHOU Xiaoyan(School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2020年第1期34-39,共6页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金项目(31701634)
四川省高等学校重点实验室科研项目(PRKX2017Z10)。
关键词
无麸质
马铃薯
曲奇
响应面优化
加工工艺
gluten-free
potato
cookie
response surface methodology
production technology
