Optimization Analysis of the Production Process for Pomelo Peel Biscuits
This study used response surface methodology and single factor experiments to analyze the effects of the proportion of butter in oil,the amount of baking soda added,and the amount of pomelo peel powder added on the quality of biscuits,aiming to optimize the process parameters of pomelo peel biscuits.The results indicate that the experimental model established in this study is stable and reliable,and can provide theoretical reference for the production of pomelo peel biscuits.
NETL
NSTL
万方数据
