Development And Optimization Of Sugar Free Oat Bran Biscuit

Dietary fiber intake has become a focus of the balanced diet.As oat industry is flourishing,the yield in oat bran has increased year by year.Many studies show that oat bran has high nutritional value for being rich in dietary fiber,protein and fat,especially for the prevention and improvement of many diseases.Among others,it can regulate blood sugar and blood lipid,and reduce blood pressure.This study focuses on oat bran and wheat flour as the main raw material,through inquiry based production of oat bran biscuit,to study the production of sugar free oatmeal bran biscuit and sugar free oatmeal bran fermented biscuits,the main research results and conclusions are as follows:(1)The initial formula obtained by a preliminary experiment of oat bran biscuits:wheat flour,oat bran,butter 6%,soybean oil,leavening agent(sodium bicarbonate,ammonium bicarbonate 1:1),sugar,milk powder,egg for a common crisp oat bran biscuits,which the same accessories for the leavening agent(sodium bicarbonate,ammonium 2%bicarbonate 1:1),milk powder 20%,egg 20%,variable materials of oat bran,sugar,adding amount of soybean oil and butter.(2)Based on the preliminary formula,adding amount of oat bran were,maltitol,soybean oil and butter are separately changed,but the other stay the same.The effect of different factors on texture characteristics and sensory quality is analyzed with single factor experiment,so as to confirm the optimized formulation in light of response surface method.The best the formula is as follows:the addition amount of oat bran was 30.4%,xylitol 24.3%,vegetable oil 14.6%,and butter 5.8%.(3)A comparison of primary fermentation,semi fermented,secondary fermentation system helps the development of sugar free soda biscuit oat bran:through semi fermented,sugar free soda biscuits possess the best quality,based on the preliminary formula,adding leavening agent,and fermentation time are changed to analyze the influence of added yeast on the sensory quality of products,so as to determine the best dosage.With the sensory score model as the index,the response surface method is used to optimize the process of sugar free soda oat bran biscuit.The optimum parameters are as follows:adding amount of leavening agent is1.3%;fermentation time is 101min;yeast adding quantity is 0.7%.