Khảo sát các yếu tố ảnh hưởng đến quá trình chế biến bánh nướng nhân hạt sen nhuyễn (nelumbo nucifera)
Abstract
With the aim of diversifying the bakery products in the market, meeting the demand for food and providing nutrition to the users. The results showed that with 20% avocado, 30% shortening suitable for processing dough; 30% butter percentage, 25% oil suitable for processing oil powder, 80% pure sesame seeds are used in the processing of bread crusts and baked cakes at 180oC for 36 minutes to give the fine-grained bread crumbs a good sense of color, texture, taste and taste.
Keywords: mufllins, lotus seeds, baking temperature, quality.