Optimization of processing technology of pancake made of bean dregs superfine powder by response surface method
The pancake was made by bean dregs superfine powder and wheat flour.The processing technology of bean dregs superfine powder pancake was studied by single factor test and response surface test.Three influential factors,the ratio of bean dregs superfine powder to wheat flour,the amount of water added and the amount of salt added,were selected.The response surface method was used to optimize the optimal process.The results showed that the optimum processing conditions were as follows:the ratio of bean dregs superfine powder to wheat flour was 2:8,the amount of water added was 150％,and the a-mount of salt added was 1.2％.At this time,the average sensory score is 93.8,which is close to the theoretical value,indicating that the model is reliable.
万方数据
维普
