Gluten-free tartary buckwheat and black rice germ cookies and preparation method thereof
A gluten-free and black rice technology, which is applied to baked foods with modified ingredients, dough processing, baking, etc., can solve the problems of fragile shelf life, large proportion of carbohydrates, unhealthy nutritional structure, etc., and achieve product stability The effect of sexual optimization
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[0047] Determination of hardness, elasticity and cohesion of the gluten-free tartary buckwheat black rice germ powder cookies obtained in Example 1 and Comparative Examples 1-3: TA-XTplus texture analyzer from Stable Micro System Co., Ltd., UK, test conditions For: use HDP / 3PB probe, the test mode is compression mode, the speed before measurement is 3mm / s, the test speed is 3mm / s, the substrate spacing is 35mm; use P36 / R probe, the test mode is TPA mode, the speed before test is 2mm / s, the measurement speed is 1mm / s, the measured speed is 2mm / s, the dwell time between two compressions is 5s, and the compression percentage is 60%. After the cookies were baked, they were stored at 20°C for 24 hours and then tested for texture analysis.
[0048] The sensory evaluation of the gluten-free tartary buckwheat black rice germ powder cookies obtained in Example 1 and Comparative Examples 1-3 was carried out by an evaluation team consisting of 10 student volunteers with different backgro...
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