Nghiên cứu ảnh hưởng của tỷ lệ lòng trắng, lòng đỏ trứng gà và điều kiện nướng đến một số chỉ tiêu chất lượng của sản phẩm bánh quy trà xanh=Research on the effects of the percentage of egg white and egg yolk and baking conditions on some quality indicators of green tea cookies

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Thị Xuân Thùy Cam, Thị Kiều Tiên Đoàn, Hồng Xuân Nguyễn, Ngọc Vân Anh Nguyễn, Mộng Cơ Trần

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ Cần Thơ, 2024

Mô tả vật lý: tr.20

Bộ sưu tập: Metadata

ID: 483394

Thêm vào giỏ

Bánh quy trà xanh được khảo sát chất lượng thông qua việc khảo sát tỷ lệ (%) lòng trắng trứng gà (0, 3, 6) và lòng đỏ trứng gà (3, 6, 9) (tính toán trên tổng khối lượng các thành phần cố định là đường, bột trà xanh, bột mì và bơ lạt) để bổ sung giá trị dinh dưỡng và tạo cấu trúc cho sản phẩm
cùng điều kiện nướng bánh với các mức nhiệt độ nướng bánh (130, 140, 150oC) và thời gian nướng bánh (10, 15, 20 phút) khác nhau. Kết quả khảo sát thu nhận được như sau, tỷ lệ lòng đỏ trứng gà cần bổ sung là 6%, tỷ lệ lòng trắng là 0%
nhiệt độ nướng bánh là 140oC và thời gian nướng bánh là 15 phút là điều kiện tối ưu cho quá trình tạo sản phẩm bánh quy trà xanh. Sản phẩm bánh tạo thành có độ cứng là 2112,78 g lực
độ ẩm là 3,22%
giá trị màu sắc (L*, a* và b*) lần lượt là 52,16
-3,97
25,69. Bánh quy trà xanh xốp giòn, mịn mặt, có vị ngọt béo hài hòa, mùi thơm và màu xanh đặc trưng của trà xanh.Green tea cookies were evaluated for quality through the percentage ratios of chicken egg white (0, 3, 6) and chicken egg yolk (3, 6, 9) (calculation based on the total mass of fixed components, including sugar, green tea powder, flour, and butter) to supplement nutritional value and provide structure to the product, along with baking conditions involving different baking temperatures (130, 140, 150oC) and baking times (10, 15, 20 minutes). The obtained results included the required supplementation of chicken egg yolk (6%), egg white (0%)
the optimal baking conditions for creating green tea cookies were a temperature of 140oC and a baking time of 15 minutes. The resulting cookies had a hardness of 2112.78 grams-force, moisture content of 3.22%, and color values (L*, a*, and b*) of 52.16, -3.97, 25.69 respectively. The sensory evaluation results for the green tea cookie product were a fluffy and crispy texture, a smooth surface, a harmonious sweet and rich taste, along with the characteristic fragrance and green color of green tea.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR