Study on The Fabrication Process of Toona sinensis Biscuits
[Objective]Fresh Toona sinensis sprouts and wheat flour were used as raw materialsto develop Toona sinensis biscuits.[Method]Through single factor and orthogonal experiments,the process formula of Toona sinensis biscuits was optimized using sensory scores as indicators,and the quality of Toona sinensis biscuits was evaluated.[Result]The optimal production process and conditions for Toona sinensis biscuits were as follows:based on 100%low gluten flour,0.8%baking soda,15%Toona sinensis powder,15%sugar powder,and 30%butter.The baking temperature on top of the fire is 180℃,the baking temperature on bottom of the fire is 150℃,and the baking time is 10 minutes.The Toona sinensis biscuit produced under this process condition has the unique fragrance of Toona sinensis,and has a neat appearance,crispy taste,delicate texture,moderate sweetness,and rich flavor.[Conclusion]This study can provide data reference for the development and utilization of Toona sinensis biscuits,which is of great significance for the in-depth research and market development of Toona sinensis biscuits.At the same time,it can also increase the added value of Toona sinensis and provide technical refer-ence for the subsequent industrialization development of Toona sinensis biscuits.
Toona sinensisbiscuitSingle-Factor TestOrthogonal Testtechnique study
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