Formulation Study of Composite Cookies with Fern Barley Yak Milk Powder in Aba Prefecture
Functional cookie with Zang and Qiang national characteristics was developed using Zang fern,barley flour,and yak milk powder as the main raw materials in Aba Prefecture,Sichuan Province.The effects of different additions of fern,barley,yak milk powder,and butter on the sensory quality of the cookies were investigated through one-way and orthogonal tests,and the sensory scores were used as the evaluation indexes to investigate the effects of different additions on the sensory quality of the fern cookies to determine the optimal preparation process and formulation of the cookies.The results showed that the 100 g of high-gluten flour was used as the base,15 g of fern flour,80 g of powdered sugar,80 g of butter,1.0 g of baking soda,30 g of egg wash,and 100 g of pure water were added to every 40 g of low-gluten flour,and then put into the mixing machine and mixed homogeneously.After mixing evenly,put it into a laminating bag and made cookies.Face fire and bottom fire were 180℃,baking 10 min,inverted disk once,face fire bottom fire 180 ℃ continue to bake for 5 min,close the bottom fire face fire 170℃baking 7 min,this time the cookies had the best taste.After baking,the appearance of hair cookies was light brown,with pore uniformity,crunchy and tasty,sweetness was appropriate,and had a fern barley yak milk Zang and Qiang characteristics of flavor,the sensory quality of the food was optimal.
fernbarleyyak milk powdertibetan and qiang specialty cookiesformulationtextural composition
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