Medium-gluten flour,vegetable juice,eggs were taken as the raw materials,the baked vegetable dough sticks were produced by baking.The optimal process and formulation of product were investigated by the sin-gle factor experiment and response surface analysis,and its physicochemical index was analyzed.The result showed that based on the flour amounts,the sensory score of the produced vegetable dough sticks was the highest and the taste was unique when the amounts of yeast powder,aluminum-free baking powder and vegetable juice were 2％,3％,and 35％.Under this formula,the physical and chemical indexes of the product,such as acid value,meet the national standards,and the oil content is far lower than that of deep-fried dough sticks.
万方数据
维普
