Study on Optimization of Recipe of Konjac Oat Meal Replacement Biscuits by Response Surface Method
Using whole wheat flour,konjac flour,and oat flour as the main ingredients to make meal replacement biscuits,using sensory score as the evaluation indicator,based on single-factor experiments,response surface method was employed to optimize the recipe of konjac oat meal replacement biscuits.The results showed that when 100％whole wheat flour was used as the base,adding 24 g konjac flour,25 g oat flour,16 g corn germ oil,29 g maltitol,0.5 g sodium chloride,1 g sodium bicarbonate,20 g eggs,and 25 g purified water,baking at 190 ℃(top)and 170℃(bottom)for 12 minutes,the konjac oat meal replacement biscuits produced under these conditions not only had a uniform color and good taste,but also combines the flavors of konjac and oat.
NETL
NSTL
万方数据
维普
