Abstract:Single factor test and orthogonal design were used to study the quality of a selenium-enriched fermented biscuit, combining with the sensory evaluation. The technological parameter were optimized to produce the crisp biscuit containing abundant Se. Results showed that the optimum conditions were as follows selenium-enriched yeast 0.56%, the first frementation water 29% and the time 6h. In the second fermentation stage, the best conditions wer baking soda 0.52%, salt 1.8% and fermentation temperature 240 ℃.
