学术
国际标准刊号：ISSN 1007-2764
国内统一刊号：CN 44-1620
摘 要:
对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究。结果表明：面粉与玉米芯粉比例为7：3，粉科与黄油、糖、鸡蛋比例分别为1：0．65、1：0．25、1：0．35时制得的曲奇饼干富含膳食纤维，饼干外形平整、花纹清晰、口感酥松、风味和感官都较为理想。[著者文摘]
文章出处:
《现代食品科技》-2008年24卷2期 -150-152页
Modern Food Science and Technology
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1673-9078（2008）02-0150-03
相关文章:
Preparation of Cookie using Maize Core Powder
JIANG Li-qin, ZHANG Xiao-lin, HU Jun-li, DING Yu-xia, HE Ting （College of Pharmacy, Zhejiang Traditional Chinese Medicine University, Hangzhou 310053, China）
Abstract:
A new kind of cookie made by maize core powder （MCP） was studied. The best ratio of wheat powder to MCP, ratios of the main material to butter, sugar and egg were 7：3, 1：0.65, 1：0.25 and 1：0.35, respectively. The achieved cookies were rich in dietary fiber and had nice flavor.[著者文摘]
Key words:
maize core; dietary fiber; cookie; orthogonal design method; technology
收稿日期: 2007-11-02
基金资助:
浙江中医药大学科研基金重点项目
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