摘要
以新疆馕饼为研究对象,从传统的制馕工艺中取其精华,采用电烤设备替代碳火烤制,改善馕饼的生产方式。在馕饼配方研究中,选取配方中主要的四个因素:水、油、酵母和盐,进行单因素和正交实验,对其进行筛选和优化。结果显示,馕饼优化的配方为:水55%,油10%,酵母0.5%和盐1%,产品的感官评分为19.2分,品质良好。
Based on the essence of traditional Naan cooking method, the formula of Xinjiang Naan product baked by electric oven was studied in this research. In the formulation of Naan, the effects of water, oil, yeast, and salt on the quality of Naan were optimized by Single-factor and orthogonal experiments, the results showed that the optimization parameters of Naan formulation with better quality were as following: the water 55%, Oil 10%, yeast 0.5% and salt 1%. Under these conditions, the sensory score of Naan was 19.2.
作者
王萌
赵晓燕
张晓伟
刘红开
朱海涛
WANG Meng;Zhao Xiao-yan;Zhang Xiao-wei;Liu Hong-kai;Zhu Hai-tao(Food Science and Nutrition,University of Jinan,Jinan,Shandong 250022,China)
出处
《粮油食品科技》
2020年第2期55-61,共7页
Science and Technology of Cereals,Oils and Foods
基金
国家自然科学基金项目(21406133)
国家科技支撑计划项目(2015BAD29B04)。
关键词
馕饼
配方
正交实验
品质
Naan
formulation
orthogonal experiment
quality
