20143902 ( 445000) Formula optimization of buckwheat biscuit with response surface Using sensory indexes and crispness as assessment index, the biscuit formula was optimized through central composite experiment based on the single-factor experiments. The results showed that the optimal formula of buckwheat biscuit was fl our 100%, 20% of buckwheat fl our, sugar 24%, butter 30%, baking soda 0.4%, salt 0.8%, the water content of 16%, the biscuits was not only has good crisp, but also 166
20143902 has a unique buckwheat fragrance at the optimal conditions. buckwheat biscuit; sensory assessment; crispness 167
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