在酥性饼干基本配方基础上,添加小麦胚芽加强营养,并测试其对饼干品质的影响,以饼干的硬度、酥脆度为评价指标,结果表明,在添加量0~10%的范围内,随着小麦胚芽添加量的增加,饼干的硬度逐渐下降,酥脆度有所提升;为进一步改善小麦胚芽酥性饼干的品质,选取单脂肪酸甘油酯(GMS)、月桂酸单甘酯(GML)、蔗糖脂肪酸酯(SE)、硬脂酰乳酸钠(SSL)4种乳化剂,以饼干延展率、硬度和感官评价值为评价指标,优选出其中效果最好的乳化剂及其最适添加量, 结果表明,GMS及SSL都能改善饼干的品质,SSL的作用更为显著,GMS最适添加量为0.4%,SSL最适添加量为0.5%.%We add some wheat germ into basic biscuit formula to strengthen its nutrition , and test its effect on biscuit's quality include hardness and crisp degree, the result showed, the hardness of biscuit reduces gradually with the increase of wheat germ adding amount range from 0-10 %, meanwhile the crisp degree of biscuit improved. In order to improve the quality of wheat germ biscuit further, select 4 emulsifiers (GMS,GML,SE, SSL) to test their effect on biscuit's quality include hardness, extention rate and sensory evaluation, find the best emulsifier and its best adding amount , the result showed that GMS and SSL can improve the quality of wheat germ biscuit, especially SSL, the best adding amount of GMS was 0.4%, the best adding amount of SSL was 0.5%.
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