Abstract: The effects on quality of flour of soybean residue were studied.The response surface method was used to optimize the best process condition.The results showed that wet gluten improved rheological properties and qualities of dough.The addition of soybean residue was 31.75%,the best ratio of oil and sugar was 1:1.35,the best ratio of total oil and sugar to flour and soybean residue was 1:2.0.
宋莲军,张莹,李争艳. 豆渣饼干工艺条件的优化[J]. 食品与发酵工业, 2010, 36(10): 112-116.
Song Lian-jun,Zhang Ying,Li Zheng-yan. Research on Optimal Process Conditions of Soybean Residue Biscuit[J]. Food and Fermentation Industries, 2010, 36(10): 112-116.