Core Insights - The 32nd Yangling Agricultural High-tech Achievements Expo serves as a significant platform for international agricultural cooperation, particularly between China and Central Asian countries [4][6] - The participation of Central Asian exhibitors has notably increased, showcasing a variety of regional products and enhancing trade relations [4][6] Group 1: Event Overview - The expo features over 200 foreign enterprises from 47 countries, with a strong representation from Central Asian companies [4] - The event has transformed into a microcosm of Silk Road trade, highlighting the cultural and commercial exchanges between China and Central Asia [3][6] Group 2: Trade Growth - In 2024, the import and export volume between Shaanxi Province and the five Central Asian countries is projected to reach 8.575 billion RMB, marking a 48.1% year-on-year increase [4] - The increasing participation of Central Asian merchants, such as those from Tajikistan and Kazakhstan, reflects the growing trade opportunities and market interest [4][6] Group 3: Cultural Exchange - The expo not only facilitates trade but also promotes cultural exchanges, with various cultural performances enhancing the atmosphere of cooperation [6] - Participants express a sense of community and warmth, indicating that the event fosters deeper cultural ties alongside commercial interactions [6]

Group 1: Types of Biscuits - Common types of biscuits include chewy biscuits, crispy biscuits, fermented biscuits, wafer biscuits, and filled biscuits, each with distinct characteristics based on ingredients and preparation methods [5] - Chewy biscuits have a longer kneading time, more gluten, and less oil, resulting in a chewy texture [5] - Crispy biscuits typically have higher oil and sugar content, leading to a crumbly texture with visible air pockets [5] - Fermented biscuits, like soda biscuits, use yeast to create bubbles, resulting in a crispy texture with a unique aroma [5] - Wafer biscuits consist of thin layers baked with cream filling, producing a light and crunchy bite [5] - Filled biscuits have a richer flavor due to fillings like jam or cream, but consumers should be mindful of their calorie and fat content [5] Group 2: Biscuit Texture and Structure - The crumbliness of some biscuits is primarily due to high oil content, low water content, and a loose structure [6] - The use of butter or shortening in the dough prevents flour from absorbing water, resulting in a more fragile and crispy biscuit [6] - During baking, moisture evaporates, and the starch dries out, contributing to the crispiness similar to dehydrated snacks [6] - The steam generated during baking creates small air pockets, leading to a delicate structure that enhances the crispiness [6] Group 3: Biscuit Storage and Preservation - To maintain crispness, biscuits can be reheated in an oven or air fryer for about 5 minutes, which helps expel moisture [7] - Alternatively, biscuits can be lightly toasted in a pan without oil to remove moisture [7] - Proper storage involves sealing biscuits in airtight containers and controlling humidity and temperature, ideally below 25°C and at less than 50% humidity [15] - After opening, biscuits should be consumed quickly or can be frozen to extend shelf life [16] Group 4: Health Considerations - Certain biscuits, such as cookies, filled biscuits, and puff pastries, are more likely to contribute to weight gain due to high sugar and fat content [12] - Cookies can contain over 30% sugar and fat, making their caloric content significantly higher than that of steamed buns [12] - Filled biscuits may have fat content ranging from 20% to 30% due to added syrups and creams [12] - Low GI biscuits are made from whole grains and fibers, which digest slowly and are suitable for individuals managing blood sugar levels [14] - Consumers with specific dietary needs should focus on ingredient labels to choose lower sugar and fat options while controlling portion sizes [18]