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Whole-wheat soda biscuit and manufacture method thereof

A soda biscuit and whole wheat flour technology, which is applied in pre-baked dough processing, baking, baked food, etc., can solve the problems of limiting the amount of whole wheat flour added, high production cost, rough taste, etc., and achieves easy preparation and feeding, and good quality , unique flavor effect

Active Publication Date: 2014-01-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (2) The taste and quality need to be improved. Adding too much whole wheat flour will affect the flavor and quality of the product (such as stacking weight, stacking height, specific volume, breaking force, etc.), the taste is rough, and the palatability is poor. Limit the amount of whole wheat flour added;
[0008] (3) There are many types of formulas, most of which involve liquid fermentation of lactic acid bacteria and other strains, the process is cumbersome and the production cost is high

Method used

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  • Whole-wheat soda biscuit and manufacture method thereof
  • Whole-wheat soda biscuit and manufacture method thereof
  • Whole-wheat soda biscuit and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] In terms of baking ratio, see Table 2 for the raw materials and proportions required for the preparation of the neutralized dough and the main dough.

[0053] Table 2

[0054]

[0055] Note: % means percentage by weight.

[0056] Among them, the specific amount of baking soda is determined according to the total titrated acid of the middle seed dough after the first fermentation, and the amount of baking soda determines the pH value of the final product. According to the principle that the pH value of commercial soda crackers is 7.0~8.0, after preliminary Experiments can determine the relationship between the amount of baking soda and the total titrated acid, see Table 3.

[0057] table 3

[0058]

[0059] The specific manufacturing process steps are as follows:

[0060] (1) Preparation of medium-sized dough: Weigh the raw materials required for making medium-sized dough according to the ratio shown in Table 1 and Table 2, that is, dry yeast, mineral yeast foo...

Embodiment 2

[0071] In terms of baking ratio, see Table 4 for the raw materials and proportions required for the preparation of the neutralized dough and the main dough.

[0072] Table 4

[0073]

[0074] Note: % means percentage by weight, and the specific dosage of baking soda refers to the standard in Table 3.

[0075] The specific manufacturing process steps are as follows:

[0076] (1) The preparation method of the middle seed dough is the same as in Example 1.

[0077] (2) The first fermentation: Put the middle dough made in step (1) in a proofer at 28°C and a relative humidity of 90% for 15 hours. After 15 hours, the softness of the middle dough will increase.

[0078] (3) The preparation method of the main dough is the same as in Example 1.

[0079] (4) Second fermentation: put the main dough prepared in step (3) in a proofing box at 28°C and a relative humidity of 90% for 2.5 hours until the pH value of the dough drops to 4.0.

[0080] (5) The specific operation methods of ...

Embodiment 3

[0084] In terms of baking ratio, see Table 5 for the raw materials and proportions required for the preparation of the neutralized dough and the main dough.

[0085] table 5

[0086]

[0087] Note: % means percentage by weight, and the specific dosage of baking soda refers to the standard in Table 3.

[0088] The specific manufacturing process steps are as follows:

[0089] (1) The preparation method of the middle seed dough is the same as in Example 1.

[0090] (2) The first fermentation: Put the middle dough made in step (1) in a proofer at 30°C and a relative humidity of 80% to ferment for 20 hours. After 20 hours, the softness of the middle dough increases.

[0091] (3) Preparation of the main dough: weigh the raw materials required for making the main dough according to the ratio shown in Table 1 and Table 2,

[0092] Mix the above fermented Chinese dough with the remaining soft white whole wheat flour, distilled water, shortening, salt and baking soda (baking sod...

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Abstract

The invention discloses a whole-wheat soda biscuit and a manufacture method thereof. The biscuit, in terms of baking, comprises 100% of whole-wheat biscuit flour, 3-5% of sourdough, 0.2-0.4% of instant dry yeast, 0.02-0.05% of mineral yeast food, 12-16% of shortening, 0.5-1.0% of salt, 0.8-1.5% of baking soda and 28-35% of water, wherein the whole-wheat biscuit flour comprises 75-100% of whole-wheat flour and the balance flour. The manufacture method includes the process steps of preparation of medium doughs, primary fermentation, preparation of main doughs, secondary fermentation, shaping, rolling, segmenting, punching, baking, cooling and packaging so that finished products are prepared. The whole-wheat soda biscuit is high in whole-wheat content, unique in flavor, crisp and loose in taste, excellent in quality, simple in formula, natural and healthy in raw materials, simple and convenient in manufacture process, low in production cost and suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of cereal baked food processing, and in particular relates to a whole wheat soda biscuit and a preparation method thereof. Background technique [0002] The baked food industry is an important part of the entire food industry, and biscuits are a representative product in baked foods. Biscuits can be roughly divided into three categories according to production methods: chemical fermentation biscuits, enzymatic biscuits and soda biscuits. The fermentation system of chemical fermentation biscuits is composed of one or several chemical substances, while the production of enzymatic biscuits is realized by adding a certain amount of enzymes. The typical production process of soda biscuits is to use neutralized dough and main dough The secondary fermentation, which lasts nearly 24 hours, not only produces a large amount of gas that is conducive to the fluffy biscuit texture, but also produces a large amount of organic acid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D8/04A21D13/08
Inventor 陈正行李娟王韧王莉
Owner JIANGNAN UNIV
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