Preparation of Peanut Flour Leisure Biscuit

ZHANG Zhao-li; DING Lian-cui; WANG Yang

doi:10.3969/j.issn.1008-1038.2015.04.006

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DOI: 10.3969/j.issn.1008-1038.2015.04.006

Preparation of Peanut Flour Leisure Biscuit

ZHANG Zhao-li

DING Lian-cui

WANG Yang

Abstract：Based on Peanut flour, the factors that affected the quality of peanut flour leisure biscuit such as peanut flour, corn starch, salt, sugar, swelling agent and water were studied. Results showed that the main optimal recipe was peanut powder 5.5%, corn starch 48%, salt 0.6%, sugar 5.5%.

Keywords：Peanut flourcorn starchbiscuit

Publication Date：2015-01-01

Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)

Pages：4( 24-27 )

China Fruit aVegetable

ISSN：1008-1038

Year, Vol.(Issue)：2015,(4)