[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fmZNO1AKqLEpdPAAaVzSA8YMDaviyaBC1SThcZgNcG2E":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":29,"type":30},[],"2025-12-29 15:12:25",293637619,[8,9,10,11],"冲印成型","辊印成型","挤浆成型","辊切成型",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},36,"53e1d2ef4961cca8eea3e23969ad2cb9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","默认课程","532d65df296e4aac91a70e1e877a4366","酥性饼干","对于不同类型的饼干饼干成型方式不同,一般酥性饼干采用",[21,31,40,49,58,63,66,71,80,86],{"answer":22,"createTime":5,"id":23,"options":24,"question":28,"source":29,"type":30},[],293637610,[25,18,26,27],"苏打饼干","韧性饼干","发酵饼干","以下哪类饼干的面团性能要求是可塑性极好,弹性和粘性较小,延伸性小,属于半软性或软性面团","v1",0,{"answer":32,"createTime":5,"id":33,"options":34,"question":39,"source":29,"type":30},[],293637611,[35,36,37,38],"1:4","4:1","1:2","2:1","酥性饼干制作过程中油糖比为",{"answer":41,"createTime":5,"id":42,"options":43,"question":48,"source":29,"type":30},[],293637614,[44,45,46,47],"糖","油脂","小麦","奶油","在酥性饼干以下哪种物质可以促进面筋的形成",{"answer":50,"createTime":5,"id":51,"options":52,"question":57,"source":29,"type":30},[],293637615,[53,54,55,56],"人造奶油","猪板油","棕榈油","黄油","酥性饼干制作时一般选用哪种油脂为最佳",{"answer":59,"createTime":5,"id":60,"options":61,"question":62,"source":29,"type":30},[],293637618,[53,54,55,56],"甜酥性的曲奇饼干一般选用哪种油脂为最佳",{"answer":64,"createTime":5,"id":6,"options":65,"question":19,"source":29,"type":30},[],[8,9,10,11],{"answer":67,"createTime":5,"id":68,"options":69,"question":70,"source":29,"type":30},[],293637623,[18,26],"对于不同类型的饼干,成型前的面团处理及成型方式不同.()成型一般需辊轧或压片",{"answer":72,"createTime":5,"id":73,"options":74,"question":79,"source":29,"type":30},[],293637624,[75,76,77,78],"可塑性","弹性","延伸性","粘性","酥性饼干具有很好的什么性质",{"answer":81,"createTime":5,"id":82,"options":83,"question":85,"source":29,"type":30},[],293637627,[18,25,26,84],"威化饼干","下列哪种饼干面团调制后的温度接近或低于常温,称为&quot;冷粉&quot;",{"answer":87,"createTime":5,"id":88,"options":89,"question":94,"source":29,"type":30},[],293637631,[90,91,92,93],"小于7%","7%~14%","14%~18%","大于18%","酥性面团的含水量在哪个区间为宜"]