摘要
以豆渣添加量、构树叶粉添加量、低筋面粉添加量和白砂糖添加量为研究因素,以感官评分为考察指标,采用单因素和正交试验优化构树豆渣饼的制作工艺.结果表明,构树豆渣饼干的最佳配方为豆渣添加量 50%、低筋面粉添加量 30%、构树叶粉添加量 5%和白砂糖添加量 20%,此配方下制作的饼干酥脆香口、口感饱满,有特殊的豆香味和清香味.
Abstract
The amount of bean dregs,leaves of the Broussonetia papyrifera,low-gluten flour and white sugar were taken as the research factors,and the sensory score was used as the investigation index,and the production process formula of the Broussonetia papyrifera bean dregs biscuit was optimized by single factor and orthogonal experiments.The results showed that the optimal formula of the Broussonetia papyrifera bean dregs biscuits was 50%of the bean dregs,30%of the low-gluten flour,5%of the leaves of the Broussonetia papyrifera and 20%of the sugar.The biscuits made with this formula were crispy,fragrant,and had a full taste,with a special bean aroma and light aroma.
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