小麦麸皮膳食纤维饼干的多因素研究

以小麦麸皮和小麦粉为原料,制作富含膳食纤维的全麦型饼干.采用正交实验,通过对小麦麸皮膳食纤维饼干成品应用英国物性仪进行物理性质以及感官检测方面的分析,确定出小麦麸皮饼干的最佳工艺配方.结果表明,小麦麸皮含大量膳食纤维,植物油的用量对产品感官品质的影响最大,其次是小麦麸皮粉添加量、糖用量、疏松机用量.小麦麸皮膳食纤维饼干的最佳工艺条件为:小麦麸皮粉添加量20%、绵白糖用量30%、色拉油用量15%、疏松剂用量为0.3%.以此最佳工艺条件生产的产品口感酥脆,风味纯正,品质优良.

Study on wheat fiber biscuit by orthogonal test

The aim of this paper is to make more wheat biscuits with dietary fiber using wheat bran and wheat as materials.To determined the wheat fiber biscuits’ optimum technology by the test of orthogonal test.Through the analysis of physics character and sensory evaluation,the best technology of wheat fiber biscuits was determined.Physics character was examined by British instrument.The result showed that the amount of grease was the most significant effect on food’s sensory evaluation next is the amount of wheat bran,sugar and loosen agent.The quality of biscuits was best with the condition of the amount of wheat bran 20%,sugar 30%,grease 15% and loosen agent 0.3%.