文章基本信息

标题：Effect of the Addition Soy Flour on Quality and Shelf Life of Biscuit
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作者：Özlem Gürsu ; Recai Ercan ; Emine Denli 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, the possibility of using thermally processed fatted and defatted soy flours samples of biscuits were investigated to fortify the biscuit flour without damaging the quality. For this purpose, fatted and defatted soy flours were first thermally processed at 110 ^oC for 2 hours and then were added to biscuits flour at 2%, 4%, 6% and 10% levels and finally petit beurre biscuits were produced from these fortified flour samples. Mathematical-statistical method was applied in calculating the shelf-lives of biscuit. The calculated of shelf-lives differs depending on quality criteria. The most important properties in terms of limiting the shelf life of biscuits are taste, odour and acidity degree. According to the finding: the addition of 2% fatted, 2% defatted and 4% defatted soy flours were found to have better biscuit properties.