曲奇饼干质量控制的研究.pdfVIP

1997 8 Vol. 12, No. 4 12 4 Journal of the Chinese Cereals and Oils Association Aug. 1997 * * * 关裕亮 褚庆华 周志荣 本文以各种不同质量规格的面粉为主要原料,在相同的生产设备和工艺条件下, 出口 曲奇饼干的质量控制进行了试验研究; 各种试验面粉的理化项目和面团特性进行了分析, 曲奇 饼干的酥松度进行了测定; 制订出曲奇饼干的品质评分方法,建立了曲奇饼干品质评分值与酥松度 的线性方程, 提出了出口曲奇饼干原料面粉质量规格的参考标准, 从而使出口曲奇饼干的质量得到 了充分的保证 质量控制 面粉 曲奇饼干质量 The Study of Quality Control Improvement on Fancy Cookies Abstract This report describes the study of quality control on fancy cookies hich adopt heat flour of different quality specifications as main ingredient and employ the same facilities and technical process. All kinds of test flour. s physical chemical items and dough characteristics items have been analyzed, and the looseness of fancy cookie has been determined. By drafting the quality evaluation method, the report sets up the linear equation bet een thevalue of cookies. quality evaluation and the determined value of crispness, andproposes a reference standard on quality specifications of flour used for fancy cookies hich leads to full ensurance on quality control of fancy cookies. Key words quality control, heat flour , quality of fancy cookies 0 前言 , , , , , , , , , , , , , ) ) ) , , , , 1995 5 , , , , , , * , 200002 ) 13 12 4 7 , , , 1 材料与方法 1. 1 1. 1. 1 101- 3 ZGD- 1 1. 1. 2 Brabender Brabender Brabender 1. 1. 3 Okura INVERTER DV- 505 SAD- UBR- RC SBOS- 1016E Okura Conveyor 1. 1. 4 NRM- 3002D FUDOH 1.2 1.2