Different proportions of wheat germ flour and oat flour were added to flour, changes in dough and in texture of products with different proportions of raw materials were investigated. And processing conditions of biscuits were optimized by sin-gle factor experiment and orthogonal test Texture test results showed that ratio of mixed powder 70∶15∶15, hardness of dough and biscuits were in optimum hardness; response surface results showed that the best formula was mixed powder of wheat germ flour and oat flour 25g, xylitol 25g and corn oil 20g, hardness value of biscuit was 2 528.18g, significantly lower than ordinary bis-cuits. Biscuits tasted good and nutrient with wheat flavor, lysine content was 2.12g/100g.
NETL
NSTL
万方数据
维普
