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摘要：本论文拟用杂粮运用于无糖低脂的韧性饼干制品，研究杂粮的添加量，加水量，烘焙方式对饼干制品的风影响，韧性指标影响以及保存影响等。从而找到适宜的杂粮韧性饼干最佳配方与制作工艺。由此，本实验设置三类面团构成饼干制品，以韧性饼干的基本配方(小麦粉100g，食盐1g，泡打粉1g，脱脂乳粉4g，起酥油8g）为参照，分别由紫薯面团，土豆面团，全豆营养面团中每个单因素变量中选取多个因素水平进行筛选，进行风测评和理化指标的实验。获得紫薯面团的最佳配方为：小麦粉100g，脱脂乳粉4g，紫薯50g，食盐1g，起酥油12g，泡打粉0.5g，小苏打0.5g，水60ml。土豆面团的最佳配方为：小麦粉100g，脱脂乳粉4g，土豆25g，食盐3g，起酥油8g，泡打粉0.5g，小苏打0.5g，水55ml。豆类面团的最佳配方为：小麦粉100g，脱脂乳粉4g，全豆（黄豆：黑豆：花生：燕麦=10g：10g：10g：10g），黑胡椒粉1g，食盐2g，起酥油8g，水62ml。烘焙方式选取成型机上初步成型后烘焙与一次性烘焙作为参照，发现成型后再次烘焙在外观上表现优异，口感也颇为不错，然而指标并不符合韧性饼干的基本指标。而在一次烘焙上，选取一系列温度梯度寻找得最高温度与最低温度。对比后发现采用最高温度下烘焙上色后逐步降温的饼干形状表现最好，此时由上火185度，下火175度烘焙20min，随后逐步降温至150度彻底将水分烘干。36226
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毕业论文关键词： 粗杂粮；烘焙；配方；风测评；理化指标。
Coarse grains used in the production of biscuit
Abstract: This study intends to use coarse grains market larger space used low-fat, sugar-free biscuit products, study the amount of coarse grains, add water, baking methods on the flavor of biscuit products, impact toughness, impact indicators and thus save find suitable cereals biscuit production process. Thus, the present experimental set-up biscuit products constitute three dough to the basic formula of biscuit (wheat flour 100g, salt 1g, baking powder 1g, skim milk powder 4g, shortening 8g) as a reference, respectively, by purple potato dough, potato dough , whole bean nutrition dough every single factor variable levels of a number of factors in selecting screening, evaluation and experimental physical and chemical indicators of flavor. The best formula to get the purple potato dough: wheat flour 100g, skimmed milk powder 4g, purple sweet potato 50g, salt 1g, shortening 12g, baking powder 0.5g, baking soda 0.5g, water 60ml. Best recipe for potato dough: wheat flour 100g, skimmed milk powder 4g, the best recipe for potato dough: wheat flour 100g, skimmed milk powder 4g, potatoes 25g, salt 3g, shortening 8g, baking powder 0.5g, baking soda 0.5 g, water 55ml. The best formula for the whole bean dough: wheat flour 100g, skimmed milk powder 4g, whole beans (soy: beans: Peanuts: Oats = 10g: 10g: 10g: 10g), black pepper 1g, salt 2g, shortening 8g, water 62ml. After baking mode selected preliminary molding machine and disposable roasting baking as a reference, found again after forming baking outstanding performance in appearance, taste is also quite good, but the indicators do not meet the basic indicators of biscuit. In a bakery, the selected range of temperature gradients Looking highest temperature and the minimum maturation temperature. After comparison found that the use biscuit shape after the performance at the highest baking temperature gradually cooling the best color, this time by a lit 185 degrees, 175 degrees under fire baking 20min, then gradually cooled to 150 degrees water thoroughly dried.
Keywords: coarse grains; baking; recipe; the flavor evaluation; physical and chemical indicators.
目录
1 前言 1
1．1 韧性饼干的概述 1
1.1.1 韧性饼干的特点 1
1.1.2 韧性饼干的一般指标 1