荞麦咖喱擘酥角工艺开发与品质研究

以荞麦粉替代擘酥皮中黄油酥的全部面粉,经叠酥工艺制得荞麦咖喱擘酥角,应用模糊综合评判模型评价咖喱擘酥角。结果表明,荞麦黄油酥数量、蛋水面数量、焙烤温度、焙烤时间是影响成品品质的关键因素,采用L9(34)正交试验确定最佳工艺为荞麦黄油酥300g、蛋水面350g、焙烤温度220℃、焙烤时间20min。模糊综合评判模型评价结果,9个咖喱擘酥角成品的感官品质优劣顺序为3#>2#>6#>8#>4#>5#>9#>7#>1#,结果与L9(34)正交试验结果相同。模糊综合评判结果准确、科学。

Process development and quality of buckwheat curry broke crisp angle

Apply the fuzzy comprehensive evaluation model to buckwheat curry broke crisp angle evaluating after replacing wheat flour in the pastry crisp skin with buckwheat and making it with folding crisp process.The results show that,the pastry quantity,dough quantity,baking temperature and baking time are key factors that affect the quality of finished product.Adopt the orthogonal test L9(34) and confirm the optimum technology is that using 300 g pastry and 350 g dough with eggs,and then keeping the baking temperature of 220 ℃ and the baking time of 20 min.The evaluating result of fuzzy comprehensive evaluation model is that 3#,2#,6#,8#,4#,5#,9#,7#,1#,according to the sensory quality which is the same as the following of nine buckwheat curry broke crisp angle products,according with the conclusion of L9(34).So the fuzzy comprehensive evaluation model is rational and accurate.