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- Title
基于变异系数法的马铃薯莜面锅巴研制.
- Authors
闫泽华; 张乐道; 周静; 李书华; 孟庆; 田辉
- Abstract
To enrich the variety of leisure food,using potato snowflake powder and oat flour as experimental ma- terials,a potato-oat flour rice crust was developed. The effects of baking soda addition,snow pollen,baking time and baking temperature on the quality of potato-oat flour rice crust were studied using single factor analyses. Test indices include sensory score,texture index,color difference and a weighted method of coefficient of varia- tion analysis was used to calculate the comprehensive score for each index. An optimum for each factor was se- lected. On this basis,the response surface test was carried out,and a quadratic regression mathematical model for each factor,together with a comprehensive score were established to obtain the best parameter combination by response surface testing. Response surface testing supports the followed conclusions that baking time and baking temperature had a significant impact on the experimental indicators (P<0.05),and the best combination of parameters: snowflake powder addition,baking time and baking temperature were 30%,14 min and 200 ℃. Under these experimental conditions,rice crust has low hardness,crisp taste,golden and uniform color.
- Subjects
RICE flour; FLOUR quality; FACTOR analysis; SODIUM bicarbonate; SNOWFLAKES; REGRESSION analysis; FLOUR
- Publication
Food Research & Development, 2022, Vol 43, Issue 1, p110
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.01.016