This paper introduced optimal technology of adding different ratio of bitter buckwheat into traditional and adopting semifermentation method to produce biscuit.
介绍在传统饼干中添加不同比例的荞麦粉并采用半发酵法来探索最佳生产工艺。
2
The application of emulsifiers in bread, cake and biscuit were introduced, including the function, applied category, applied method of emulsifier, and the problems should be noticed.