Tough biscuit processing flow:
Waffle production processing flow:
Research and development of baked food
1. Research and application of the effects of flavor and additives on baked food qualities.
2. Development of functional baked food, such as low-sugar, nutrient enrichment, functional ingredient and etc.
3. Product development based on functional material, such as brown rice, dietary fiber, purple potato baked food and etc.
4. Application of microwave technology in baked food.
5. Research and application of enzyme preparation, quality improver in baked food.