引用本文:王 萌,赵晓燕,张晓伟,刘红开,朱海涛.电烤箱烤制新疆馕制品配方研究[J].粮油食品科技,2020,28(2):55-61.
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电烤箱烤制新疆馕制品配方研究
王 萌, 赵晓燕, 张晓伟, 刘红开, 朱海涛
济南大学 食品科学与营养系,山东 济南 250022
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。
关键词:  馕饼  配方  正交实验  品质
DOI:
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基金项目:
Study on formula of Xinjiang Naan product baked by electric oven
Abstract:
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.
Key words:  Naan  formulation  orthogonal experiment  quality