Abstract: Using flour, soybean residue, dark tea, butter as primary raw material, xylitol powder partly re-placed powdered sugar to develop a new kind of biscuit which had health function and low sugar content. Single-factor experiments and orthogonal experiments were used to find the optimal formula and baking condition. The result indicated that the optimal formula was: flour 97 g, soybean residue 23 g, dark tea powder 5 g, butter 60 g, powdered sugar 20 g, xylitol powder 20 g, egg liquid 25 g, compound bulk agent 3 g. The best baking conditi...
