紫薯藜麦饼干配方的研制
Food Research and Development（2018）
Abstract
采用单因素和正交试验,以感官评分和剪切力为指标,确定紫薯藜麦饼干的最佳配方.结果表明,最佳工艺配方为:低筋粉16g,藜麦粉7g,紫薯泥11g,起酥油8g,蛋黄6g,糖粉4g,奶粉5g,焙烤温度130℃,烘烤时间9min,在此工艺下紫薯藜麦饼干感官评分最高94分,剪切力2.86 N.
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