Optimization of the Production Process of Broussonetia papyrifera Bean Dregs Biscuit
The amount of bean dregs,leaves of the Broussonetia papyrifera,low-gluten flour and white sugar were taken as the research factors,and the sensory score was used as the investigation index,and the production process formula of the Broussonetia papyrifera bean dregs biscuit was optimized by single factor and orthogonal experiments.The results showed that the optimal formula of the Broussonetia papyrifera bean dregs biscuits was 50%of the bean dregs,30%of the low-gluten flour,5%of the leaves of the Broussonetia papyrifera and 20%of the sugar.The biscuits made with this formula were crispy,fragrant,and had a full taste,with a special bean aroma and light aroma.
bean dregsBroussonetia papyriferaproduction process
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