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Method for preparing hulless oat breakfast biscuits

A production method and breakfast technology, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of biscuits that are difficult to consume, and achieve the effect of increasing the use value, improving the dietary structure, and meeting the nutritional needs of breakfast

Inactive Publication Date: 2010-05-12
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the continuous improvement of people's living standards in our country, the continuous updating and development of technology and equipment, biscuit products have developed rapidly, with a wide variety of designs and colors, and new products emerge in an endless stream, occupying an increasingly important role in daily life. The convenience and quickness of food, people's daily food consumption is inseparable from biscuits, but at the same time biscuits have the characteristics of high calorie and high fat, which also makes it difficult for biscuits to become a nutritious and healthy consumer food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] First, use 50 parts of low-gluten flour, 50 parts of oat flour, 5 parts of buckwheat flour, 2 parts of yeast powder, 2 parts of baking powder, 50 parts of eggs, and 38 parts of vegetable oil, which are composed of ordinary flour and corn starch in a ratio of 4:1. Adjust the flour once for 5 minutes; then ferment the dough at a temperature of 28°C for 4 hours, and the pH=5 after the fermentation is completed; then mix the fermented dough with the remaining 50 parts of flour, 5 parts of soybean powder, 15 parts of whole milk powder, sugar 40 parts were mixed and mixed with water for 15 minutes, and the second powder adjustment was carried out. The temperature was kept at 30°C and stood for 20 minutes; then rolled into dough pieces with a rolling pin to make the dough pieces slightly thin and complete, with uniform surface roughness. Forming; bake at 190°C for primer and 200°C for surface fire for 8 minutes, cool to 38°C, and pack to obtain the finished product.

Embodiment 2

[0015] First, use 55 parts of low-gluten flour, 50 parts of oat flour, 5 parts of buckwheat flour, 2 parts of yeast powder, 2 parts of baking powder, 50 parts of eggs, and 38 parts of vegetable oil to make the first flour adjustment for 5.5 minutes; then The dough is fermented at 28°C for 5 hours, and the pH after fermentation is 4.75; then the fermented dough is mixed with the remaining 45 parts of flour, 5 parts of soybean powder, 15 parts of whole milk powder, 40 parts of sugar, etc., and mixed with water for 10 minutes. For the second powder adjustment, keep the temperature at 30°C and let it stand for 20 minutes; then use a rolling pin to roll it into a dough sheet, so that the dough sheet is slightly thinner and complete, and the surface roughness is uniform, and it is molded by hand; the primer is 190°C, and the surface fire is 200 ℃ for 10 minutes, cooled to 38 ℃, and packed to get the finished product.

Embodiment 3

[0017] First, use 60 parts of low-gluten flour, 50 parts of oatmeal flour, 5 parts of buckwheat flour, 2 parts of yeast powder, 2 parts of baking powder, 50 parts of eggs, and 38 parts of vegetable oil to make the first flour adjustment for 6 minutes; then put the dough Ferment at a temperature of 28°C for 6 hours, and after the fermentation is completed, the pH=4.5; next, mix the fermented dough with the remaining 40 parts of flour, 5 parts of soybean powder, 15 parts of whole milk powder, and 40 parts of sugar, etc. The second step is to adjust the powder, keep the temperature at 30°C, and let it stand for 20 minutes; then use a rolling pin to roll it into a dough piece, so that the dough piece is slightly thinner and complete, and the surface roughness is even, and it is molded by hand cutting; the primer is 190°C, and the surface fire is 200°C Bake for 12 minutes, cool to 38°C, and pack to obtain the finished product.

[0018] As a traditional bakery product, biscuits have...

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Abstract

The invention relates to a method for preparing hulless oat breakfast biscuits, and belongs to the field of foods. The hulless oat breakfast biscuits are prepared from the following raw materials in part by mass: 90 to 110 parts of low-gluten flour consisting of common flour and corn starch in a ratio of 4:1, 45 to 55 parts of hulless oat flour, 36 to 40 parts of vegetable oil, 38 to 42 parts of granulated sugar, 3 to 5 parts of baking agent, 4 to 6 parts of buckwheat flour, 4 to 6 parts of soybean flour, 14 to 16 parts of whole milk powder, 12 to 16 parts of water and 45 to 55 parts of eggs. The nutrient advantages of hulless oat of high protein, high unsaturated fatty acid and low carbohydrate and high dietary fiber and various health-care effects of the hulless oat of reducing blood pressure and blood lipid, controlling blood sugar and the like are combined with the traditional biscuit making process, so a method for preparing hulless oat breakfast biscuits, which have balance nutrient, reasonable dietary pattern, and wide market prospect, and meet the requirements on breakfast nutrient of modern people, is developed.

Description

technical field [0001] The invention relates to a preparation method of naked oats nutritional biscuits, in particular to a preparation method of naked oats breakfast biscuits with reasonable dietary structure, balanced nutrition and health care function. Background technique [0002] Biscuit products have a long history in our country and are very common to eat. In recent years, with the continuous improvement of people's living standards in our country, the continuous updating and development of technology and equipment, biscuit products have developed rapidly, with a wide variety of designs and colors, and new products emerge in an endless stream, occupying an increasingly important role in daily life. The convenience and quickness of food, people's daily food consumption is inseparable from biscuits, but at the same time biscuits have the characteristics of high calorie and high fat, which also makes it difficult for biscuits to become a nutritious and healthy consumer f...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 王国泽王文龙云月英莎娜李俊芳付文菊
Owner INNER MONGOLIA UNIV OF SCI & TECH
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