Application of xylo-oligosaccharide in biscuit product
This article introduced xylo-oligosaccharide affect on the quality of biscuit. Experiment showed that 3.0% xylo-oligosaccharide, 5.0% oil and 9.5% water based on the flour weight, the same as soda biscuit process, and the temperature of 220℃ would give excellent xylo-oligosaccharide biscuit.