红豆薏米藜麦饼干工艺研究

AbstractIn this study,the technology of biscuit was studied by fuzzy mathematicalevaluation method and response surface methodology.The biscuits are madeof red beans,job's tears and quinoa,etc.The suitable amount of red beanpowder,job's tears powder,quinoa powder,salt and milk was obtained bysingle factor test.On the basis of single factor experiment,response surfacemethodology was used to further optimize the amount of red bean powder,quinoa powder and salt.The best formula is:100g low gluten wheat flour,27gred bean flour,5g quinoa flour,15g job's tears flour,2g salt,35ml milk,20gbutter,20g egg,1g baking powder.The biscuits made by this technology arelight yellow in color,crisp and compact in taste,with the flavor of red beans,milk and quinoa.Key words:Biscuits fuzzy mathematical evaluation method;response surfacemethodology