【摘要】 以面粉和豆渣为主要原料,进行豆渣纤维饼干研制。研究了豆渣、黄油和白砂糖添加量对饼干品质的影响,通过单因素试验和正交试验确定豆渣纤维饼干适宜的配方。试验结果表明:面粉87 g、豆渣13 g、黄油40 g、糖43 g、小苏打0.6 g,面火200℃,底火160℃,焙烤10 min,制得的饼干色泽棕黄、口感松脆、香甜。为豆渣资源的合理利用提供了理论依据。更多还原

【Abstract】 Flour and soybean residue were used as main raw materials, to develop soybean residue fiber biscuits. The ingredient of bean dregs, butter and sugar was investigated through single factor test and orthogonal experiment. Results showed that the optimal ingredient of soybean residue fiber biscuits was wheat flour 87 g, bean curd residue powder 13 g、butter 40 g、sugar 43 g、baking soda 0.6 g, the best baking conditions were: surface layer temperature 200 ℃, bottom layer temperature 160 ℃, and baking 10 min, the biscuits are brown, crispy and sweet. Provide reference evidence when use resource legitimately.更多还原