The Formula Optimization of Chestnut Crisp Biscuits by Response Surface Methodology
In order to develop a biscuit with chestnut,chestnut flour and low-gluten flour were used as the main raw material.Inspected by the effect of chestnut powder,maltitol,butter and milk on the quality of biscuits,using sensory evaluation as the index,studied by single factor experiment.The best formula for chestnuts crispy biscuits was obtained through response surface method.The best formula was:based on the addition of low gluten flour,chestnut powder 33%,maltitol 30.7%,butter 26.3%,milk 36%,polydextrose 2%,bicarb 0.6%.The chest-nuts crispy biscuits produced by formula was rich in nutrition and has a good industrial production prospect.
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