毕业论文设计-威化饼干饼皮工艺的研究.docVIP

毕业设计（论文） 题目： 威化饼干饼皮工艺的食品科技学院饼干具有耐贮藏、易携带、口味多样等特点，深受人们喜爱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%135 ℃，下模140 ℃；烘烤时间为8 min。所得的产品最佳，色泽，结构膨松，酥脆入口即化。外形完整、花纹清晰、夹心无溢出和分离现象，具有小米焙烤后特有的香味。 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 for