Processing Technology of a Biscuit with Potato and Naked Oat Flour
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Abstract:
The processing technology of a crisp biscuit using potato, naked oat flour and wheat flour was studied. By the single factor and orthogonal experiments, the optimal formula of the product were found as follows: mashed potato content of 20%, naked oat flour content of 28%, wheat flour content of 12%, oil content of 8%, sugar content of 16.7%, egg yolk content of 8%, NaHCO3 content of 0.5%, salt f content of 0.6%, whole milk powder content of 1.2%, and water content of 5%. The toasting parameters by far infrared ray were: the upper fire temperature 180 ℃, the bottom fire temperature 150 ℃, and the toasting time for 15 min. The achieved biscuit had good sensory quality and possessed the nutritional-healthy function of both the potato and the naked oat.
