文献类型：会议论文

英文题名：Preparation and Optimization of Potato Cookies

作者：Liu, Jingjing[1];Li, Bin[2]

第一作者：刘晶晶

通讯作者：Liu, JJ[1]

机构：[1]Xinxiang Univ, Coll Art, Xinxiang 453003, Peoples R China;[2]Henan Inst Sci &Tech, Sch Food & Sci, Xinxiang 453003, Peoples R China

第一机构：新乡学院艺术学院

通讯机构：[1]corresponding author), Xinxiang Univ, Coll Art, Xinxiang 453003, Peoples R China.|[110716]新乡学院艺术学院;[11071]新乡学院;

会议论文集：2nd International Conference on Chemical Engineering and Advanced Materials (CEAM 2012)

会议日期：JUL 13-15, 2012

会议地点：Guangzhou, PEOPLES R CHINA

语种：英文

外文关键词：Potato; Cookies; Baking; Optimization

摘要：The purpose of this work was to optimize the technology of potato cookies. Potato, wheat flour, sugar, butter were used as the main raw materials in this experiment. By single factor experiment to determine the influence of the main factors on cookie, and through orthogonal experimental analysis that the best formula was obtained: addition of sugar 28%, ratio of wheat flour and potato flour 8:2 and butter 20%. Experimental results showed that potato cookies took on beautiful appearance, golden color, light flavor with potato and rich sweetness flavor, which was a kind of better nutrition structures and health care cookies.