玉米芯粉制作曲奇饼干的工艺研究

Preparation of Cookie using Maize Core Powder

摘要:

对玉米加工的副产品－玉米芯制作富含膳食纤维的曲奇饼干进行了研究。结果表明：面粉与玉米芯粉比例为7:3，粉料与黄油、糖、鸡蛋比例分别为1:0.65、1:0.25、1:0.35时制得的曲奇饼干富含膳食纤维，饼干外形平整、花纹清晰、口感酥松、风味和感官都较为理想。

Abstract:

A new kind of cookie made by maize core powder (MCP) was studied. The best ratio of wheat powder to MCP, ratios of the main material to butter, sugar and egg were 7:3, 1:0.65, 1:0.25 and 1:0.35, respectively. The achieved cookies were rich in dietary fiber and had nice flavor.