Study on the Optimization of the Formula of Potato Scone andIts Texture Characteristics

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...

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Bibliographic Details
Main Authors: Yuhu FU, Shihua XIN, Qing WU, Xiaoping YANG, Huiyan LIU, Haitian FANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-11-01
Series:Shipin gongye ke-ji
Subjects:
potato flour
scones
formula and technology
textural analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010187

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