毕业设计（论文）题目： 威化饼干饼皮工艺的 讨论 姓名： 学号： 202512817 二级院系部： 食品科技学院 班级: 专业： 食品安全与检测 二 0 一三年六月【摘要】威化饼干具有耐贮藏、易携带、口味多样等特点，深受人们喜爱。本文主要通过饼干硬度和感官评价为指标，对威化饼皮成分中面粉面筋含量、棕榈油的添加量、焙烤温度和焙烤时间因素对威化饼皮的影响。通过数理统计，正交试验等讨论方法确定威化饼皮的配方为（以面粉质量100%计）：面粉面筋含量为26%，棕榈油4%，碳酸氢氨0.4 %、碳酸氢钠0.12%、用水量为面粉的180%；烘烤温度为：上模135 ℃，下模140 ℃；烘烤时间为8 min。所得的产品最佳，色泽乳白，结构膨松，酥脆，入口即化。外形完整、花纹清楚、夹心无溢出和分离现象，具有小米焙烤后特有的香味。【关键词】威化饼干；饼皮；研制；工艺【Abstract】 Wafer is resistant to storage, easy to carry, diverse tastes, loved by the people. This paper mainly through the biscuit hardness and sensory evaluation index, the waffle skin composition of gluten content of flour, palm oil content, baking temperature and baking time on wafer skin effect. Through the mathematical statistics, orthogonal experiment to determine the waffle skin formula (with flour quality 100% gauge): gluten content of flour for palm oil 26%, 4%, 0.4%, 0.12% sodium bicarbonate ammonium hydrogen carbonate, water 180% on flour; baking temperature is 135 ℃: upper die, lower die 140 ℃; baking time is 8 min. The best product, milky white color, structure loose, crisp, that is the entrance. Integrity, a clear pattern, sandwich without overflow and the separation phenomenon, has the unique fragrance of millet baking.【Key words】Wafer biscuit crust; development; process;目录【摘要】................................................................................................................................................I【Abstract】.................................................................................
