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发酵脆皮糊是烹饪中常用的糊。从脆皮糊的基本用料入手,通过单因素试验比较,得出脆皮糊的面粉选择是高筋粉,淀粉选择小麦淀粉,发酵粉选择即发干酵母。在此基础上再进行各因素的配比参数研究,通过正交试验得出淀粉10g、发酵粉2.0 g、水75 g、油15 g、面粉50g的原料配比是最佳工艺参数,并从中选择最重要的三因素进行正交回归试验,得出水、面粉、发酵粉配比的回归方程。
Fermented crispy paste is commonly used in cooking paste. Beginning with the basic materials for crispybread, through the single factor experiment, it is concluded that the crispbread flour selection is high gluten flour, starch is wheat starch, and the baking powder is dry hairy yeast. On this basis, the parameters of various factors were further studied. Through orthogonal test, the optimum process parameters of 10g of starch, 2.0g of baking powder, 75g of water, 15g of oil and 50g of flour were obtained. Select the most important three factors for orthogonal regression test, come to water, flour, baking powder ratio regression equation.