Optimization of Formula of Black Hulless Barley Biscuits by Response Surface Methodology
In order to make a black hulless barley biscuit with excellent taste and nutrition.The best formula was determined through response surface methodology,including black hulless barley powder 57 g,egg 31 g,is-maltrone 30g,butter 35 g.The optimized formula process can effectively improve the taste,color,aroma,and other aspects of black barley biscuits.This study has certain guiding significance for the production and process optimization of black barley biscuits.
black hulless barleyismaltronenutritionalresponse surface methodologybiscuit
NETL
NSTL
万方数据
维普
