应用响应曲面的方法研究了豆渣饼干的工艺条件,结果表明:添加一定量的豆渣,可增加面粉中湿面筋含量,并有效改善了面团流变学特性和品质。当豆渣添加量(以面粉和豆渣粉混合为100)为31.75%,油糖质量比为1:1.35,油糖总量与豆渣面粉总量的质量比为1:2.0时,制得的豆渣饼干的品质较好。

The effects on quality of flour of soybean residue were studied.The response surface method was used to optimize the best process condition.The results showed that wet gluten improved rheological properties and qualities of dough.The addition of soybean residue was 31.75%,the best ratio of oil and sugar was 1:1.35,the best ratio of total oil and sugar to flour and soybean residue was 1:2.0.