In order to improve the nutritional quality and taste of cookies,chestnut flour,oat flour and whole wheat flour were selected as the main ingredients to produce coarse grain cookies.Using sensory scoring and chewiness as evaluation criteria,a combination of single-factor and orthogonal experiments were conducted to optimize the formulation and process of chestnut oatmeal cookies.The experimental results showed that by using a base formula of 100 g of low-gluten flour and 6 g of milk powder,along with the addition of 40 g of chestnut flour,20 g of oat whole wheat flour(oat flour mixed with whole wheat flour in a 1∶1 mass ratio),75 g of butter,60 g of whole egg liquid,and 35 g of powdered sugar,the resulting cookies exhibit a crispy texture,with a delightful sweet chestnut flavor and the distinct taste of coarse grains.The overall sensory and quality characteristics are excellent.
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