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Method for making resistant starch-containing cookies

A technology of resistant starch and a production method, applied in the field of biscuit production, can solve the problems of reducing the overall acceptability of food by consumers, changing the sensory properties of food, etc., and achieve the effects of good color and good tissue shape

Inactive Publication Date: 2013-03-27
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding functional food raw materials, although improving the nutritional value of ordinary food, often causes changes in the sensory properties of food and reduces the overall acceptability of food for consumers

Method used

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  • Method for making resistant starch-containing cookies
  • Method for making resistant starch-containing cookies
  • Method for making resistant starch-containing cookies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] This example is mainly to determine the impact of the amount of resistant starch added on the quality of biscuits.

[0051] Under the condition of 25.0% of vegetable oil, 25.0% of white granulated sugar, and 1.6% of leavening agent (according to the weight ratio of 1.0:0.6 to weigh baking soda and ammonium bicarbonate), add 15.0%, 20.0%, and 25.0% respectively. %, 30.0% and 35.0% resistant starch to make biscuits, and evaluate the sensory properties of biscuits with different added amounts of resistant starch, the results are as follows figure 2 shown.

[0052] Depend on figure 2 It can be seen that within a certain range (<30.0%), the added amount of resistant starch has little effect on the sensory quality of biscuits. When the added amount of resistant starch exceeds 30.0%, the taste and tissue state are significantly reduced, mainly manifested as The brittleness is weakened, the taste is rough, the cross-section pores are large and uneven, and the color uniformity...

Embodiment 2

[0054] This embodiment is mainly to determine the effect of the amount of vegetable oil added on the quality of biscuits.

[0055] Under the conditions of 25.0% resistant starch, 25.0% sucrose, and 1.6% leavening agent (obtained by weighing baking soda and ammonium bicarbonate at a weight ratio of 1.0:0.6), add 15.0%, 20.0%, 25.0%, 30.0% and 35.0% vegetable oil were used to make biscuits, and the sensory properties of biscuits with different amounts of vegetable oil added were evaluated. The results were as follows: image 3 shown.

[0056] Depend on image 3 It can be seen that the amount of vegetable oil added has a great influence on the quality of biscuits. When the amount of vegetable oil added was 20.0%, the biscuits had a hard taste, rough surface and cracks. When the amount of vegetable oil added was 25.0%, the biscuits prepared had better taste and texture, color and texture. When the amount of vegetable oil added is 35.0%, although the biscuits have better crispn...

Embodiment 3

[0058] This embodiment is mainly to determine the impact of the amount of sucrose added on the quality of biscuits.

[0059] Under the conditions of 25.0% resistant starch, 25.0% vegetable oil, and 1.6% leavening agent (obtained by weighing baking soda and ammonium bicarbonate at a weight ratio of 1.0:0.6), add 15.0%, 20.0%, 25.0%, 30.0% and 35.0% sucrose were used to make biscuits, and the sensory properties of biscuits were evaluated under different sucrose additions. The results were as follows: Figure 4 shown.

[0060] Sucrose can improve the taste and mouthfeel of biscuits. At the same time, sucrose can dehydrate the dough during the mixing process to prevent the dough from forming more gluten, thereby avoiding the finished product to be hard and without loose taste. Therefore, the amount of sucrose is the most important factor. An important factor in the quality of crispy biscuits. Depend on Figure 4 It can be seen that with the increase of sucrose addition, the tas...

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Abstract

The invention discloses a method for making resistant starch-containing cookies, belonging to the field of baking food processing technology; and the cookies made by the method are good in color and structural form. The method comprises the steps of: pouring the weighed vegetable oil and egg pulp into an agitator and stirring for 3-6min; adding cane sugar and table salt which are fully dissolved by water into the agitator, and stirring for 1-3min; adding resistant starch, low-gluten flour and swelling agent into the agitator, and evenly stirring; standing the evenly stirred dough for 18-20min; molding the dough into a cookie roller print molding machine; controlling the surface fire temperature to be 170-180 DEG C and the bottom fire temperature to be 160-170 DEG C for 15-17min, and baking until the cookies are faint yellow; and finally, cooling to 35-40 DEG C for 20-30min under the natural conditions. The resistant starch-containing cookies are prepared from the following raw materials in proportion: 100% of low-gluten flour taken as reference, 2.0% of egg pulp, 1.0% of table salt, 10.0% of water, 20.0-30.0% of vegetable oil, 25.0-32.0% of cane sugar, 1.3-1.9% of swelling agent and 15.0-30.0% of resistant starch. The method is suitable for making the resistant starch-containing cookies.

Description

technical field [0001] The invention relates to the technical field of baked food processing, in particular to a method for making biscuits containing resistant starch. Background technique [0002] Biscuits are one of the most important baked foods in my country. Due to their high nutritional value, convenient eating, low price, and easy portability, they are suitable for consumption by all walks of life. In addition, biscuit processing has low requirements for flour gluten and quality, which is convenient for a large proportion of production. The addition of resistant starch is beneficial to the production of various health biscuits mainly based on resistant starch. Although the addition of functional food raw materials improves the nutritional value of ordinary foods, it often causes changes in the sensory properties of foods and reduces the overall acceptability of foods by consumers. Usually, consumers are not willing to accept functional foods that have poorer senses t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 张焕新俞益芹张伟徐春仲王栋
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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