摘要
试验探讨了低聚木糖对饼干的主要配料用量及品质的影响,加入3.0%(以面粉计)的低聚木糖、5.0%油脂及9.5%的水,采用苏打饼干生产工艺,烘烤温度为220℃,可以生产出优质低聚木糖功能性饼干。
This article introduced xylo-oligosaccharide affect on the quality of biscuit. Experiment showed that 3.0% xylo-oligosaccharide, 5.0% oil and 9.5% water based on the flour weight, the same as soda biscuit process, and the temperature of 220℃ would give excellent xylo-oligosaccharide biscuit.
出处
《食品科技》
CAS
北大核心
2006年第11期148-151,共4页
Food Science and Technology
关键词
低聚木糖
饼干
应用
xylo-oligosaccharide
biscuit
application
