This experiment used quinoa and blueberry powder as the main ingredients to make quinoa blueberry crispy cookies.The effects of adding quinoa powder,blueberry powder,butter,and double effect baking powder on biscuit quality were studied through single factor and orthog-onal experiments.The best formula is as following:100 g of low gluten flour,32 g of quinoa powder,12 g of blueberry powder,56 g of butter,8 g of milk powder,30 g of egg mixture,30 g of sugar powder,and 2 g of double effect baking powder.Baking temperature:lose 150 ℃,fire under 170 ℃,bake for 10 minutes.Under this condition,the cookies are crispy,fragrant,and have a slight milky aroma.Their physicochemical properties and microbiological indicators meet the corresponding national standards.
buckwheat floublueberry powdebiscuitsmorthogonal test
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