【摘要】 本文通过本半发酵法饼干生产工艺的研究,介绍了该工艺的生产方法、原料选择、生产配方、影响产品质量的因素,并与传统的韧性、酥性、苏打饼干生产工艺进行比较,以确定最优的生产工艺。更多还原

【Abstract】 The technology for manufacture of biscuits by half fermantation is introduced in this paper, including the production method, choice of raw material,the formula of biscuits and factors affecting the product quality. A comparision with traditional technology for manufacture of soda biscuits with good toughness and crispness is also made to decide the best production technology.更多还原