摘要
本研究以白青稞粉与低筋面粉为基料,NFC玉米浆为特色辅料,结合小苏打、黄油、糖粉、蛋液,通过单因素试验及正交试验,探究低筋面粉和白青稞混合粉比例,以及NFC玉米浆、小苏打、糖粉、黄油添加量对饼干质构特性、感官评分及风味的影响,从而确定青稞NFC玉米浆饼干的最优配料组合。结果表明,青稞NFC玉米浆饼干最佳工艺配方为低筋面粉和白青稞混合粉4∶6(g∶g)、NFC玉米浆50%、小苏打0.3%、糖粉50%和黄油40%。
This study used white barley flour and low-gluten flour as the base materials,NFC corn syrup as the characteristic auxiliary material,combined with baking soda,butter,powdered sugar,and egg liquid.Through single-factor experiments and orthogonal experiments,it explored the effects of the proportion of low-gluten flour and white barley mixed flour,the addition amounts of NFC corn syrup,baking soda,powdered sugar,and butter on the texture characteristics,sensory scores,and flavors of biscuits.So as to determine the optimal ingredient combination of barley NFC corn syrup biscuits.The results show that the optimal process formula for barley NFC corn syrup cookies is a mixture of low-gluten flour and white barley flour at a ratio of 4∶6(g∶g),NFC corn syrup at 50%,baking soda at 0.3%,powdered sugar at 50%,and butter at 40%.
作者
曾可心
舒煜
刘文超
ZENG Kexin;SHU Yu;LIU Wenchao(Aba Teachers University,Aba Prefecture 623002,China)
出处
《现代食品》
2025年第13期71-76,共6页
Modern Food
关键词
青稞
NFC玉米浆
饼干工艺研究
highland barley
NFC corn syrup
biscuit process research
