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首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Study on the Laboratory-Making Method of Short Biscuits in China
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Study on the Laboratory-Making Method of Short Biscuits in China

机译：中国短饼干实验室制作方法研究

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In recent decades,the biscuit industry has developed rapidly in China.Because of its crispy and the moderate proportion of sugar and oil,the short biscuits can be accepted by many different ages of Chinese,and the short biscuit has become popular among biscuit and cookie markets in China.Chinese Standardization Administration has published a standard method,SB/T 10141-1993 for the short biscuits.It contains some recommended flour properties such as ash content,wet gluten content,falling number,and farinograph development time; production procedures such as a formula,mixing rolling methods; and quality evaluations of Chinese short biscuits using sensory analysis.%前言:近几十年来,我国的饼干行业发展迅速.因其酥松的口感,以及糖油比例适中,可为广泛的人群接受,使得酥性饼干成为饼干市场的宠儿.然而目前在我国,酥性饼干的实验室制作标准方法却还使用着1993年商业部制定颁布的《酥性饼干用粉标准》 (SB/T 10141-1993)中规定的方法.该方法推荐了一些酥性饼干专用粉的特性指标,包括灰分、湿面筋含量、降落数值、小麦粉粉质仪形成时间,规定了酥性饼干制作的配方、和面及轧片等工序方法,以及评价酥性饼干品质的感官评价方法.
机译：In recent decades,the biscuit industry has developed rapidly in China.Because of its crispy and the moderate proportion of sugar and oil,the short biscuits can be accepted by many different ages of Chinese,and the short biscuit has become popular among biscuit and cookie markets in China.Chinese Standardization Administration has published a standard method,SB/T 10141-1993 for the short biscuits.It contains some recommended flour properties such as ash content,wet gluten content,falling number,and farinograph development time; production procedures such as a formula,mixing rolling methods; and quality evaluations of Chinese short biscuits using sensory analysis.%前言:近几十年来,我国的饼干行业发展迅速.因其酥松的口感,以及糖油比例适中,可为广泛的人群接受,使得酥性饼干成为饼干市场的宠儿.然而目前在我国,酥性饼干的实验室制作标准方法却还使用着1993年商业部制定颁布的《酥性饼干用粉标准》 (SB/T 10141-1993)中规定的方法.该方法推荐了一些酥性饼干专用粉的特性指标,包括灰分、湿面筋含量、降落数值、小麦粉粉质仪形成时间,规定了酥性饼干制作的配方、和面及轧片等工序方法,以及评价酥性饼干品质的感官评价方法.

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