Author(s)

Siyun He

Corresponding Author

Siyun He

ABSTRACT

By taking low-gluten flour and sweet almond powder as the main raw materials and adopting the method of sensory evaluation, the optimum formula of sweet almond crisp biscuits is determined through the single-factor experiment and orthogonal experiment, which is flour 55%, sweet almond 45%, butter 40%, sugar powder 50%, egg liquid 15%, and salt 0.3%. Under this process and formulation conditions, the almond biscuits produced are golden in color, crisp in taste, rich in almond flavor and the best in sensory quality.

KEYWORDS

Biscuit, Sweet almond powder, Formula, Orthogonal experiment