【摘要】 本文介绍了以面粉为主要原料 ,辅以豆渣纤维、脂肪、蜂蜜、甜蜜素等主要原料制作低热能饼干的生产工艺 ,并对影响饼干品质的主要因素进行了研究 ,得出了低热能饼干的最佳配方为 :豆渣纤维、油脂、甜蜜素、蜂蜜的添加比例分别为 6%、5 %、1 %、5 % ;该饼干具有口感松脆、香甜且低能、高膳食纤维、低脂肪的特点更多还原

【Abstract】 This paper introduces the technology of developing high dietary fiber and low fat biscuits by using flour as the main raw material and mixing it by adding fat, soybean fiber, cyclamate and honey. The best formula and condition of this technology are also determined after studying the influences of all the materials on the quality of biscuits. The weight percent of soybean fiber fat cyclamate and honey is 6,5,1,5 percent respectively. The baking temperature is 190℃.The baking time is 8 minute. This new kind of biscuit is not only light, crisp, fragrant and sweet but also high dietary fiber,low fat and low energy.更多还原