|Table of Contents|

Preparation Process of Semi Hard Biscuit of Flammulina velutipes

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年09
Page:
139-143
Research Field:
Publishing date:

Info

Title:
Preparation Process of Semi Hard Biscuit of Flammulina velutipes
Author(s):
LI Yunbo; LIANG Huihui; JIN Yuhui; DENG Chujun; YANG Wei; LI Bo
(School of Food Science,Henan Institute of Science and Technology,Xinxiang,Henan 453003)
Keywords:
Flammulina velutipes; mushroom; semi hard biscuits; preparation
PACS:
-
DOI:
10.11937/bfyy.20173373
Abstract:
With dry powder of Flammulina velutipes adding to semi hard biscuit，the effects of mushroom powder addition and ingredients on the quality of biscuit were studied by the ways of sensory evaluation and textural analysis.The results showed that the optimal ingredients were:using low gluten flour 100 g as the basis，Flammulina velutipes powder 2.5%，salt 1%，baking soda 1%，sodium bicarbonate 1%,ammonium hydrogen carbonate 0.5%，lactone 1%，sugar 25%，water 5%，milk 3%，palm oil 13%，egg 25%.This study provided a theoretical basis for the application of Flammulina velutipes in semi hard biscuit.

References:

 

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Last Update: 2018-05-25