基于红小糯高粱特性的特色饼干开发

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Abstract： Using red small glutinous sorghum flour as the main raw material，red small glutinous sorghum specialty biscuits was prepared.Based on the single-factor experiment，taking the sensory score of the red small glutinous sorghum biscuit as the response value，the process ofthe red smal glutinous sorghum biscuit was optimized through the response surface method. The results show that the optimal process is to add 45.0% butter， 8.9% eggs and 15.3% sugar. The sensory score of the biscuits produced under this process condition is 87.1 points.

Keywords： red glutinous sorghum flour; cookies; response surface methodology

高梁是一种重要的杂粮作物，是世界五大作物之一[，主要用于酿酒、制醋、制糖及饲料加工。（剩余3101字）