| Abstrakt: |
The effects of the first fermentation time, the adding amount of baking soda, Flammulina velutipes powder and yeast on the sensory quality of Flammulina velutipes soda biscuits were studied by single factor and orthogonal tests, and the best technique recipe of Flammulina velinosa soda biscuit was determined. The effect of addition of Flammulina velinosa powder on the quality of soda biscuits was judged by texture analysis and significance analysis. The resluts showed that the optimal recipe of Flammulina velutipes soda biscuit was as follows: the first fermentation time 1.5 h, addition of baking soda 1.2%, adding amount of Flammulina velutipes powder 4%, and addition of yeast 1.0%. The texture analysis results showed that the TPA values (hardness, stickiness, chewness, brittleness, elasticity, adhesiveness) of the biscuits without Flammulina velutipes powder were higher than those biscuits with Flammulina velutipes powder. Among which, the effect of Flammulina velutipes powder addition on chewability of soda biscuits was significant (P<0.05). [ABSTRACT FROM AUTHOR] |
