The Development Of Bean Dregs Baked Food

This article mainly used the extrusion process in the pretreatment of the bean dregs, and used in the development of bean dregs cake and bean dregs bread.By applying the extrusion changes the structure of bean dregs fiber, increase the content of soluble dietary fiber in the bean dregs, thus making the taste of the bean dregs cake and bread more exquisite,and not rough.In the process of cake made with 50 g flour as a benchmark to add 4g,6g and 8g three different amount of bean dregs, add 30g,35g,40g three different amount of eggs, as well as the control of different baking temperature (160?,170?,180?) to analyze the amount of bean dregs, eggs, add the amount and the baking temperature on the development of product quality and structure and the influence of sensory evaluation and the relationship between on the bean dregs baked goods between sensory index and structure index model, and using the response surface method to optimize the bean curd cake process, get to make bean curd cake, the optimal process condition is: adding bean dregs quantity is 5.5 g, add egg weight is 34 g, baking under the baking temperature of 180?, make bean curd cake sensory score at this time and the best quality and structure indicators.In the process of making bread with 50g flour as a benchmark to add different amount of bean dregs (8 g, 10g,12 g), control of different baking temperature (160?,170?,180?) and baking time (25 min,30 min,35 min) to analyze the bean dregs to add quantity, baking time and baking temperature on the development of product quality and structure and the influence of sensory evaluation and the relationship between the bean dregs baked goods between sensory index and structure index model, using the response surface method, the optimization of the technology of bean dregs bread, it is concluded that the optimal process condition is:adding the amount of the bean dregs is 5.5 g,31 min under the baking temperature of 170? baking bake, make bean dregs bread sensory score at this time and the best quality and structure indicators.