发酵型灵芝全麦粉曲奇的研制

Hui XU,Lei-lei CHEN,Xiao-yong LIU,Yan-hao ZHANG,Xue XIN,Yi-fen WANG,Shuang-zhi ZHAO

Journal of Shandong Institute of Light Industry(Natural Science Edition)（2016）

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Abstract

以发酵型灵芝全麦粉和低筋面粉为主要原料,配以无盐黄油、白砂糖、蛋液辅料等制作曲奇.采用感官评定、色度值、质构仪测试的方法,通过单因素和正交试验优化发酵型灵芝全麦粉曲奇的最佳配方.结果表明:鹿角灵芝全麦粉15 g、黄油60 g、糖30 g、蛋液25 g,在面火180℃,底火150℃下烘烤15~20 min曲奇口感最佳,甜味适中,口感酥脆,颜色均匀.

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