Food and Fermentation Industries

Research on Optimal Process Conditions of Soybean Residue Biscuit

  • Song Lian-jun ,
  • Zhang Ying ,
  • Li Zheng-yan
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Online published: 2010-10-25

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.

Cite this article

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 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.026

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