摘要
试验主要以高筋粉和低筋粉为主原料,辅以鸡蛋和黄油制成华夫饼。华夫饼的品质标准主要以香味、口感、硬度和口味为准则,并借由正交试验来优化华夫饼的配方和制作流程。测试结果指出,每100克混合物需要含有37.5%的水、40%的黄油以及100%的鸡蛋液。最佳的烘烤条件为温度160℃,时间6 min。烘烤后的华夫饼形状完美,色泽一致,厚薄均匀,形态丰满,不会轻易破碎,孔隙大小合适,口感适中,不会粘牙。感官评价为93.7分。此研究可为生产厂家改进工艺方向提供参考,文中的工艺参数在一定程度上为工业生产降低成本提供了可能。
The experiment mainly uses high gluten flour and low gluten flour as the main raw materials,supplemented by eggs and butter to make waffles.Waffle quality standards are based on aroma,texture,firmness and taste,and are optimized for waffle formulation and preparation through orthogonal testing.The test results state that each 100 g mixture needs to contain 37.5%water,40%butter,and 100%egg liquid.The optimum baking condition is 160℃for 6 min.After baking,the waffle is perfect in shape,uniform in color,uniform in thickness,plump in shape,will not be easily broken,the pore size is appropriate,the taste is moderate,and will not stick to teeth.The sensory evaluation is 93.7 points.This study can provide a reference for manufacturers to improve the direction of the process,and the process parameters in this paper provide a possibility for reducing the cost of industrial production to a certain extent.
作者
张永键
杨寒
夏雨晴
王军
ZHANG Yongjian;YANG Han;XIA Yuqing;WANG Jun(Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province)and HuBei Collaborative Innovation Center for Industrial Fermentation,Hubei University of Technology,Wuhan 430068;National 111 Center for Cellular Regulation and Molecular Pharmaceutics,Hubei University of Technology,Wuhan 430068;Autism&Depression Diagnosis and Intervention Institute,Hubei University of Technology,Wuhan 430068)
出处
《食品工业》
CAS
2024年第4期26-30,共5页
The Food Industry
基金
国家自然科学基金面上项目(82061138005)
湖北省楚天学者高层次人才项目:人体一氧化氮合成酶机理和功能的基础研究(337/370)。
关键词
华夫饼
配方
加工技术优化
正交试验
waffle
formula
optimization of processing technology
orthogonal experiment
