Khảo sát các yếu tố ảnh hưởng đến quá trình chế biến bánh quy xốp bổ sung khoai lang tím (Solanum andigenum)

Abstract

This paper reports further enrichment of biscuits products as such improving quality to meet the needs of use. The research results show that with the complement of 30% butter ratio, 30% egg yolk, purple sweet potato 30%, 150^oC baking mode for 5 minutes, followed by increasing heat to 180^oC in 3 minutes, it produces biscuits with stable quality, high bloating level, expected quantity change, suitable moisture, acceptable alkalinity,  and good texture, color, smell, taste.