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摘要：华夫饼是一种经典的烘烤类甜点，在世界范围内备受人们的喜爱，但由于其需要添加大量动物性黄油导致成品成本相对较高，而部分商家采取不合理的替代方式，不仅破坏了原有独特醇香的口感，甚至对人身体健康造成潜在危害。本文首先通过单实验和正交实验研究不同原料对华夫饼的品质影响，尤其是比较不同油脂对华夫饼品质的影响效果，由此获得华夫饼的基础配方，接着研究华夫饼的制作工艺。在此基础上，又经过不同油脂在华夫饼中搭配的研究，获得不仅总体成本降低，而且在口感与成本间相对平衡的最佳配方，同时对现有工艺进行了改进。研究结果显示：华夫饼的最佳配方是：面粉160g，白砂糖6g，油脂70g，水150g，盐2g，鸡蛋2个，酵母2g。其中油脂选择黄油15g，人造黄油20g，猪油10g，橄榄油15g。47072
毕业论文关键词：华夫饼；配方；工艺；油脂类
The Research of Waffle and Grease quality of research
Abstract: Waffle is a classical baked dessert, all over the world people's love it, but because of the need to add the use of a large number of animal butter product cost is relatively high, lead to partial businessman take reasonable alternative, destroyed the original mellow taste, unique and even cause potential harm to human body health. Formula in this experiment through his bread in China, the quantity of added to China's bread process optimization, as well as to the different oils in waffle collocation is used to reduce the overall cost of test, and verify its feasibility. Through the above experiments, obtain the relative balance between taste and cost formula, to improve the existing process.
This paper through the single factor experiment and orthogonal experiment to study the effect of different raw materials, bread quality in China, especially to compare the effects of different oil, bread quality in China, thus the base of the waffle recipes, then study the making craft of waffle. Based on this, and after the study of different oils in waffle collocation, obtain not only the overall cost reduction, and the taste of relative balance between cost and the best formula, the existing process was improved at the same time. Results show: a waffle best formula is: 160 g of flour, 6g of white sugar, 70g of oil, water 150 g, 2 g of salt, two eggs, 2 g of yeast,. The grease select 15 g of butter, 20 g of margarine, lard 10 g, olive oil 15 g.
Key Words: Waffles. Formula; Process; Oil class
目 录
1绪论 1
1.2华夫饼的基本介绍 2
1.3 影响华夫饼蛋糕品质的因素 2
1.3.1 海绵蛋糕配方的影响 3
1.3.2 制作工艺顺序的影响 3
1.3 本课题的研究目的和内容 4
2 材料与方法 5
2.1 实验材料 5
2.2仪器与设备 5
2.3 实验方法 6
2.3.1华夫饼的参考配方 6
2.3.2 华夫饼的参考制作工艺 6
2.3.3 测定方法 6
2.3.4 华夫饼的感官评定 7
2.3.5 物性实验 7
3 结果与讨论 8
3.1 华夫饼配方的确定 8
3.1.1 华夫饼中不同原料使用量的确定