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《Cereals & Oils》 2017-12
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Research on the processing technology of millet-yam walnut cookie

ZHOU Zhan-fu;Chongqing Business Vocational College;  
The processing technology and formula of millet-yam walnut cookie were introduced. By means of orthogonal experiments, the best formula of millet-yam walnut cookie was obtained as follows: low gluten fl our 375 g, millet powder 78.5 g, yam powder 46.5 g, butter 260 g, fi ne sugar 240 g, egg 100 g, baked milk powder 50 g, non aluminum baking powder 10 g, baking soda 4 g, ammonia bicarbonate 1 g and water 20 g. The results showed that with the equivalent replacement of low gluten fl our by millet powder and yam powder, palm oil as raw material in the production of butter instead of lard, millet-yam walnut cookie was rich in nutrients and had the coeffi cients of diet therapy and health care by adjusting the processing technology and formula, which was suitable for different groups to eat.
【CateGory Index】: TS213.23
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