可可粉曲奇饼干的研制
Anhui Agricultural Science Bulletin(2017)
Abstract
该文以可可粉为主要辅料制作曲奇饼干,研究最佳配方.通过正交试验对主要配料可可粉、黄油、白砂糖和鸡蛋的添加量进行配方优化.结果表明,可可粉曲奇饼干的最佳配方是:以低筋面粉质量100%计,黄油40%、鸡蛋35%、可可粉14%、白砂糖45%.研究为可可粉曲奇饼干的生产和开发提供依据.
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