【摘要】 采用了单因素实验与正交实验相结合的方法,探讨了豆渣纤维饼干生产中原辅料和加工工艺对饼干面团性能和成品感观质量的影响,得出了豆渣含量较高的酥性纤维饼干的最佳工艺配方。更多还原

【Abstract】 By means of the combined methods of elemental factor and orthogonal test, the effects of various ingredients on the dough characteristics and the sensory quality of the bean dregs biscuit were studied. So that the optimum formula for the crisp biscuit with high bean dregs content was obtained.更多还原