Study In Stick Type Of Cracker Biscuit Process

Recently, cracker biscuit has developed to become a new trend in the filed of biscuit products. The texture, taste and shape of cracker biscuit are different from traditional biscuits, so it would be more popular and acceptable by consumers. Because of its unique production process, more research on this study is needed.In this article, some effected factors, such as raw materials and the process parameters, were studied. As wheat flour, oxidation potato starch, pre-gelatinized tapioca starch and a-corn starch are the study targets. To be able to obtain the texture of such cracker biscuit, the optimum ratio of raw materials is (baker's percentages):13%for oxidation potato starch,3.0%for pre-gelatinized tapioca starch and 10.0%for a-corn starch. The expected process parameters were obtained:roller speed of 28Hz, extruder speed of 28Hz and extruder pressure of 0.50-0.60MPa. The result shows biscuit of smooth surface, stick shape and texture that meet the conditions of our expected perfect biscuit. Texture Analyzer shows the measured average pressure was 2194g and the average time used was 0.16s. The test data is within the range of theoretical values, and is consistent with the consumer sensory test results. The results of the consumer surveys show that the biscuit is more acceptable than similar products that currently presented in the markets. Therefore, it has good market prospects.Based on the studies in the laboratory and several line trials, the confirmed formula is feasible for production. After more research was done, we found that only 5%of product was loss during the production process, lower than the normal value of 8.0%. The process enhances production efficiency and reduces production wastage.