The Influence Of Baking Process Parameters On The Sensory Quality Of Potato Flour Biscuit

In order to improve the sensory quality of potato flour biscuit, the effects of baking process (kneading time, upper heating temperature, lower heating temperature, baking time) on the texture characteristics (hardness, crispy degree, brittleness) and sensory score of 30% potato flour biscuit were studied through single-factor experiments and response surface experiments. The optimal baking process conditions were obtained as follows: kneading time of 24 minutes, upper heating temperature of 148 °C, lower heating temperature of 158 °C, and baking time of 15 minutes. Under these conditions, the hardness of the biscuit was 2678.69 g, the crispy degree was 4.67, the brittleness was 5.33, and the sensory score was 69.00 points. Under the optimized process conditions, the biscuit have a moderate hardness, a golden color, a crispy taste, and a relatively high comprehensive quality.