| 苦荞麦曲奇饼干的研制 |
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| 引用本文： | 肖诗明,吴中文,张忠. 苦荞麦曲奇饼干的研制[J]. 食品科技, 2003, 0(12): 31-32 |
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| 作者姓名： | 肖诗明 吴中文 张忠 |
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| 作者单位： | 西昌学院食品科学系,西昌·615013 |
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| 基金项目： | 四川省教育厅重点科研项目。 |
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| 摘 要： | 用正交试验探讨苦荞麦曲奇饼干生产中苦荞粉用量、低筋面粉用量、糖浆水用量和奶油用量4因素对饼干比容及饼干品质的影响,从而确立了苦荞麦曲奇饼干生产的最佳工艺条件。
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| 关 键 词： | 苦荞麦 饼干 正交试验 |
| 文章编号： | 1005-9989(2003)12-0031-02 |
| 修稿时间： | 2003-10-12 |
Study on the biscuit of Tartary-buckwheat |
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| XIAO Shi-ming WU Zhong-wen ZHANG Zhong. Study on the biscuit of Tartary-buckwheat[J]. Food Science and Technology, 2003, 0(12): 31-32 |
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| Authors: | XIAO Shi-ming WU Zhong-wen ZHANG Zhong |
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| Abstract: | The factors such as quantity of Tartary-buckwheat, quantity of low gluten flour, quantity of syrup, yield of volume and biscuit quality of the Tartary-buckwheat biscuit were studied with orthogonal experiment. As a result the optimal technology conditions for Tartary-buckwheat biscuit were determined. |
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| Keywords: | Tartary-buckwheat biscuit orthogonal experiment |
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