【摘要】 在单因素试验的基础上,以感官指标和酥脆性为评定指标,采用中心组合试验优化荞麦饼干的配方。结果表明,荞麦酥性饼干的最佳配方是面粉100%、荞麦粉20%、白糖24%、黄油30%、小苏打0.4%、食盐0.8%、加水量为16%,此时饼干的品质最优,不仅具有良好的酥脆性,而且具有独特的荞麦清香。更多还原

【Abstract】 Using sensory indexes and crispness as assessment index, the biscuit formula was optimized through central composite experiment based on the single-factor experiments. The results showed that the optimal formula of buckwheat biscuit was flour 100%, 20% of buckwheat flour, sugar 24%, butter 30%, baking soda 0.4%, salt 0.8%, the water content of 16%, the biscuits was not only has good crisp, but alsohas a unique buckwheat fragrance at the optimal conditions.更多还原