Study on the Optimization of the Formula of Potato Scone andIts Texture Characteristics
In order to enrich potato staple products and improve the sensory quality of scones, the rheological properties of mixed dough of potato flour and wheat flour were studied. With sensory score and texture characteristics as evaluation indexes, the formulation of potato flour scone was optimized by si...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010187 |