ThetopicdetectionAbstract:Basedonbasicformulaofcookies,byaddingdietaryfiberrichsoybeanflour,cornflour,buckwheatflourtooptimizeitsformulation,themaininfluencefactorsofhighfiberbiscuitqualitynutritionalcerealswerestudied.Theresultsshowthattheoptimumformulaofhighfiberbiscuit:nutritionalcerealsasflour soybeanpowder cornflour buckwheatflourasthebase,andotheraccessorieswerethequalityratiocalculation,flour45,http://www.jzagile.com/E_GuestBook.asp,soybeanflour18,http://www.jmhaishen.com/E_GuestBook.asp,cornflour22,内增高鞋,http://222.240.157.82/guestbook.asp,buckwheatflour18,http://www.lzkaiwenschool.com/school/wygkcn_GuestBook.asp,oil14.75,sugar15.5,sodiumbicarbonate,ammonium bicarbonateis2.71.Undertheseconditions,theamountoffat,http://www.casadoroministries.org/fu0s/E_GuestBook.asp,totalsugarandcrudefiberinbiscuitswere23.95,http://www.casadoroministries.org/fu0s/E_GuestBook.asp,27.78and8.52,respectively,andthesensoryscorewasabout86.75.[][]classificationofindustrialtechnology>lightindustryandhandicraftindustry>>foodindustry;starchindustry>starchprocessingproductsandother>[Keywords]responsesurfacemethod[a]fibergrainscookies"foodresearchanddevelopment"in2016sixteenth99-104page6[beenincluded]ChineseTechnologyJournalDatabase论文选题论文检测摘　要：在饼干基本配方的基础上,通过添加富含膳食纤维的大豆粉、玉米粉、荞麦粉优化其配方,http://www.qshzxx.com.cn/wygkcn_GuestBook.asp,对影响高纤维营养杂粮饼干品质的主要因素进行了研究。结果表明,高纤维营养杂粮饼干的最佳配方为：以面粉＋大豆粉＋玉米粉＋荞麦粉为基数,http://www.jirehcom.com/eobi/E_GuestBook.asp,其他辅料分别为其质量的比例计算,面粉45、大豆粉18、玉米粉22、荞麦粉18、油脂14.75、白砂糖15.5、小苏打∶＋碳酸氢铵为2.71。在此条件下饼干中油脂、总糖以及粗纤维的量分别23.95、27.78以及8.52,感官评分为86.75。【分　类】【工业技术】>轻工业、手工业>食品工业>淀粉工业>淀粉加工制品>其他【关键词】响应面法纤维杂粮饼干【出　处】《食品研究与开发》2016年第16期99-104页　共6页【收　录】中文科技期刊数据库