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 180^oC 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.