The production process of Caogou Shaobing Baked is studied,and the production process of Caogou Shaobing is optimized on the basis of the traditional production process.In this study,water addition,yeast addi-tion,awakening time,baking temperature and baking time were selected as evaluation factors,and sensory score and texture detection were used as evaluation indicators.Through cross analysis of single factor test and orthogo-nal test,combined with texture detection,the best formulation and processing technology of Caogou Shaobing were finally determined.The results showed that:flour 200 g,water 130 g,yeast 3 g,fermentation time 40 min,baking temperature 220℃,baking time 8 min.Under this condition,the Caogou Shaobing was golden in color,clear in crisp layer,and soft in taste.
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