Position: Home > Articles > Development of Fermented Biscuit with Sour Dough
Agricultural Science & Technology and Equipment
2019
(5)
52-54
酸面团发酵型饼干的研制
作 者：
常露荧;石媛;任建军;赵秀红
单 位：
沈阳师范大学粮食学院
关键词：
发酵饼干;酸面团;配方
摘 要：
以低筋面粉为原料、酸面团等为辅料制作酸面团发酵型饼干。通过单因素试验和正交试验优化酸面团发酵型饼干的配方。结果表明:以每100 g低筋小麦粉为基准,酸面团15%、起酥油18%、酵母0.5%、食盐1.2%、水40%、小苏打0.5%、白砂糖2%为最佳配方。此条件下制得的饼干香气怡人,发酵风味突出,口感酥脆细腻不粘牙。
译 名：
Development of Fermented Biscuit with Sour Dough
作 者：
CHANG Luying;SHI Yuan;REN Jianjun;ZHAO Xiuhong;College of Grain Science and Technology, Shenyang Normal University;
关键词：
fermented biscuit;;sour dough;;formula
摘 要：
An sour dough fermented biscuit was prepared by using low-gluten flour as main raw material and sour dough as auxiliary materials. The formula of the sour dough fermented biscuit was optimized and determined by single-factor test and orthogonal test. The results showed that: The best formula is 15% sour dough, 18% shortening, 0.5% yeast, 1.2% salt, 40% water, 0.5% baking soda and2% sugar per 100 g wheat flour. The biscuits prepared under this condition have pleasant aroma, outstanding fermented flavor, crisp and delicate taste without sticking teeth.
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