Abstract:

Formulation optimization of yeast powder based paste for crisp coating was carried out using single factor and orthogonal array design methods for achieving maximum weighted average of crispness, crispness-lasting time and surface smoothness. According to the single factor investigations, bread flour was the best choice for preparing the paste, and the optimal starch source was wheat, and instant dry yeast was superior to baking powder and fresh yeast. The optimal formula for the paste was composed of starch 10 g, yeast powder 2.0 g, water 75 g, oil 15 g, and flour 50 g. Amounts of water, flour and yeast powder were selected to be the most important factors affecting the comprehensive sensory evaluation of the paste, and their relationship was modeled using orthogonal regression design.

Key words: paste for crisp coating, texture, crispness, yeast, cuisine