Osmanthus,oat flour,erythritol,low gluten flour,butter,and egg were used as raw materials to op-timize the production process of osmanthus oat sugar-free biscuits by sensory evaluation using response surface methodology.The results showed that the optimal formula was a low gluten flour-to-oat flour ratio of 6:4,osman-thus extract of 24.89%,erythritol of 34.55%,and a butter-to-egg ratio of 2.48:1.The biscuits are hard,less elastic,moderately chewy,crunchy and sweet,with suitable osmanthus and oat flavors.
万方数据
维普
