NGHIÊN CỨU NÂNG CAO CHẤT LƯỢNG DINH DƯỠNG VÀ CẢM QUAN CHO BÁNH QUY GAI TRUYỀN THỐNG

Abstract

The study was conducted to investigate the effects of milk powder proportion (4, 8, 12
and 16%) and chicken eggs (10, 15 and 20%); effect of gac puree ratio (2, 4, 6 and 8%)
and margarine (3, 5 and 7%); effect of (NH4)2CO3 (0.5, 1.0, 1.5 and 2.0%) and CaCO3 (0,
0.5 and 1.0%) were added compared to wheat flour content; and the effects of temperature
(120, 140, 160 and 1800C) and baking time (10, 20 minutes and 30 minutes) to degree of
expansion, color, flavor, texture and preference level of product. The results showed that
the optimal parameters of blending process were chicken egg of 15%, milk powder of
12%, gac puree of 6%, margarine of 5%, (NH4)2CO3 of 1.5%, CaCO3 of 0.5% and baking
at 1600C in 20 minutes making for the products had the high sensory values and good degree of expansion.