Study on the Manufacturing Technology of Caogou Shaobing
The production process of Caogou Shaobing Baked is studied,and the production process of Caogou Shaobing is optimized on the basis of the traditional production process.In this study,water addition,yeast addi-tion,awakening time,baking temperature and baking time were selected as evaluation factors,and sensory score and texture detection were used as evaluation indicators.Through cross analysis of single factor test and orthogo-nal test,combined with texture detection,the best formulation and processing technology of Caogou Shaobing were finally determined.The results showed that:flour 200 g,water 130 g,yeast 3 g,fermentation time 40 min,baking temperature 220℃,baking time 8 min.Under this condition,the Caogou Shaobing was golden in color,clear in crisp layer,and soft in taste.
万方数据
维普
