Study on process optimization and quality of defatted soybean meal short biscuits

Defatted soybean meal has high protein content and reasonable amino acid ratio, which has rich nutritional value. Adding it to short biscuit can improve the nutritional value of biscuits. However, the addition of defatted soybean meal to short biscuit might cause a decline in sensory quality. Papain can hydrolyze the polypeptide chain of gluten and break it down into shorter peptides, which weakens the elasticity, toughness and strength of dough, and can be used as an improver for biscuits. Phospholipid is an emulsifier that can reduce the formation of gluten and make biscuits crispy. In this experiment, the defatted soybean meal short biscuit was improved by papain and phospholipid, the best formula of defatted soybean meal short biscuit was obtained by orthogonal experiment, and the nutrition of the product was evaluated. The results showed that through quality improvement, the addition of defatted soybean meal in short biscuit could be increased to 20%. The best formula of defatted soybean meal short biscuit was as follows: defatted soybean meal was 20%, phospholipid was 0.6%, papain was 0.035%, white granulated sugar was 22%, lard was 22%, egg was 10%, baking soda was 0.6%, ammonium bicarbonate was 0.3%. The improved defatted soybean meal short biscuit had a delicate and crisp taste and a pleasant flavor. Under this technological condition, the addition of defatted soybean meal in short biscuit was significantly improved. Meanwhile, experiments have proved that defatted soybean meal short biscuit has rich nutritional value. Compared with blank short and commercially available biscuits, the protein content of defatted soybean meal short biscuit was 15.23%, the dietary fiber was 19.88%, and the ratio of amino acid was reasonable, which proved that the nutritional value of short biscuit was improved. In summary, the defatted soybean meal short biscuit under this process condition can be eaten as a nutritionally fortified biscuit.