响应面法优化荞麦酥性饼干配方
Food Science and Technology(2014)
Abstract
在单因素试验的基础上,以感官指标和酥脆性为评定指标,采用中心组合试验优化养麦饼干的配方.结果表明,荞麦酥性饼干的最佳配方是面粉100%、荞麦粉20%、白糖24%、黄油30%、小苏打0.4%、食盐0.8%、加水量为16%,此时饼干的品质最优,不仅具有良好的酥脆性,而且具有独特的荞麦清香.
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