Preparation and Optimization of Potato Cookies

Jing Jing Liu; Bin Li

doi:10.4028/www.scientific.net/AMR.554-556.1223

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Preparation and Optimization of Potato Cookies

Preparation and Optimization of Potato Cookies

Abstract:

The purpose of this work was to optimize the technology of potato cookies. Potato, wheat flour, sugar, butter were used as the main raw materials in this experiment. By single factor experiment to determine the influence of the main factors on cookie, and through orthogonal experimental analysis that the best formula was obtained: addition of sugar 28%, ratio of wheat flour and potato flour 8:2 and butter 20%. Experimental results showed that potato cookies took on beautiful appearance, golden color, light flavor with potato and rich sweetness flavor, which was a kind of better nutrition structures and health care cookies.

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Periodical:

Advanced Materials Research (Volumes 554-556)

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1223-1226

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1223

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Online since:

July 2012

Authors:

Jing Jing Liu, Bin Li

Keywords:

Baking, Cookies, Optimization, Potato

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