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Whole-wheat crackers

A biscuit and wheat bran technology, which is applied in baking, dough processing, baked food, etc., can solve problems such as lack of nutrients, obesity, and impact on health

Inactive Publication Date: 2012-05-23
孙庆春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Can only satisfy satiety, less nutrients
Moreover, eating too much carbohydrates will make people fat and affect their health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The present invention will be further described below in conjunction with specific examples. Ingredients: 300 grams of flour, 50 grams of shortening, 100 grams of sugar, 5 grams of sodium bicarbonate, 8 grams of wheat bran, 100 grams of eggs, 50 grams of salt, 5 grams of ammonium bicarbonate, 2 grams of calcium carbonate, 10 grams of liquid malt extract gram, 3 grams of butter essence, 0.5 grams of sodium stearoyl lactylate, and 10 grams of palm oil. Stir the sugar, shortening, sodium bicarbonate, ammonium bicarbonate, and salt thoroughly, beat the eggs and add them one by one until all the ingredients are evenly mixed into a slurry. Take another container, fully mix flour, calcium carbonate, liquid malt extract, sodium stearoyl lactylate, wheat bran and butter essence, and then knead the dough together to form a dough. After oiling the baking tray, put the dough on a separate tray of about 20 grams, sprinkle with palm oil and bake. Bake at 200°C for 15 minutes and at...

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PUM

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Abstract

The invention discloses whole-wheat crackers and aims at providing a food which has rich nutrition, good taste and a health care role. The whole-wheat crackers are made from the following raw materials: flour, white granulated sugar, white granulated sugar powder, shortening, wheat bran, common salt, egg, sodium bicarbonate, tartaric acid, ammonium bicarbonate, liquid malt extract, sodium stearoyl lactylate, calcium carbonate, butter flavor and water.

Description

technical field [0001] The present invention relates to a kind of food. Background technique [0002] At present, biscuit food is mainly based on flour, white granulated sugar, carbohydrates and some seasonings. The ingredients are simple. It can only satisfy satiety and has relatively few nutrients. Moreover, eating too many carbohydrates will make people fat and affect their health. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art, and provide a biscuit food which is rich in nutrition, good in taste and can prevent fat from being absorbed too much. [0004] The present invention realizes through following technical scheme: [0005] A whole wheat biscuit, the percentage by weight of each raw material is: 53-57% of flour, 3-3.5% of white sugar, 17-21% of shortening, 4-5% of wheat bran, 0.55-0.65% of table salt, 2 eggs ~2.4%, sodium bicarbonate 0.9~1%, ammonium bicarbonate 0.3~0.35%, liquid malt extract 1....

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D13/80
Inventor 孙庆春
Owner 孙庆春
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