Method for improving quality of whole-wheat biscuit

A biscuit and quality technology, applied in baked food, dough processing, pre-baked dough processing, etc., can solve the problems of prolonging baking time, increasing production energy consumption, increasing production cost, etc., achieving unique flavor, reducing fracture degree, improving The effect of muscle strength

Active Publication Date: 2013-04-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are still the following problems in the production and processing of whole-wheat foods, especially whole-wheat biscuits: because biscuits are a kind of low-moisture food with special crispy characteristics, and whole-wheat flour itself is more absorbent than ordinary flour, so the whole-wheat biscuits More water needs to be added during the production process. In order to reduce the water content of the final graham biscuit product to the value within the commercially required range, it is necessary to increase the baking temperature and prolong the baking time, resulting in increased production energy consumption and increased production costs; The addition of wheat flour will affect the flavor and quality of the food to varying degrees, the taste is rough and the palatability is poor

Method used

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  • Method for improving quality of whole-wheat biscuit
  • Method for improving quality of whole-wheat biscuit
  • Method for improving quality of whole-wheat biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 Study on Quality Improvement of Whole Wheat Soda Crackers by Endoxylanase

[0013] Add different proportions (0%, 0.01%, 0.02%, 0.03%, 0.04%) of endoxylan to the soft white whole wheat flour (whole wheat flour) based on the weight of the soft white whole wheat flour in the graham soda cracker Enzymes, made into graham soda crackers.

[0014] The specific method of making whole wheat soda biscuits is as follows:

[0015] The amount of each raw material is as follows (baking ratio, w / w): soft white whole wheat flour with different proportions of endoxylanase added 100%, sourdough starter 4%, instant dry yeast 0.3%, mineral yeast food 0.03% , shortening 14%, salt 0.8%, baking soda 1.0%, distilled water 28%, after the preparation of the middle dough, the first fermentation, the preparation of the main dough, the second fermentation, and then shaping, calendering, splitting and beating Hole, baking, cooling, packaging and other processes to obtain finished produc...

Embodiment 2

[0026] Example 2 Study on the Quality Improvement of Active Wheat Gluten on Wholemeal Soda Crackers

[0027] Based on the weight of soft white whole wheat flour (whole wheat flour) in whole wheat soda biscuits, different weight percentages (0%, 1%, 2%, 3%, 4%) of active wheat gluten are added to the soft white whole wheat flour respectively, Make graham soda crackers. Raw material ratio and preparation method of whole wheat soda biscuits are the same as in Example 1.

[0028] The quality (stacking weight, stacking height, specific volume and Breaking force) evaluation, the evaluation results are shown in Table 3.

[0029] Table 3 Effects of different active wheat gluten additions on the quality of whole wheat soda crackers

[0030]

[0031] Note: a Indicates the weight on a dry basis, the values ​​in the table are mean ± standard deviation, there is no significant difference between the values ​​with the same letter (P<0.05), and each test is repeated at least three ti...

Embodiment 3

[0032] Example 3 Study on Quality Improvement of Gum Arabic on Whole Wheat Soda Crackers

[0033] Based on the weight of soft white whole wheat flour (whole wheat flour) in whole wheat soda biscuits, different weight percentages (0%, 0.5%, 1%, 2%, 3%) of gum arabic were added to the soft white whole wheat flour respectively to prepare Make graham soda crackers. Raw material ratio and preparation method of whole wheat soda biscuits are the same as in Example 1.

[0034] The quality (stacking weight, stacking height, specific volume and Breaking force) evaluation, the evaluation results are shown in Table 4.

[0035] Table 4 Effects of different amounts of gum arabic added on the quality of whole wheat soda crackers

[0036]

[0037] Note: a Indicates the weight on a dry basis, the values ​​in the table are mean ± standard deviation, there is no significant difference between the values ​​with the same letter (P<0.05), and each test is repeated at least three times; when...

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Abstract

The invention discloses a method for improving quality of whole-wheat biscuit. The method includes: endo-xylanase, vital wheat gluten and Arabic gum are added in a manufacturing raw material of the whole-wheat biscuit to be made into the whole-wheat biscuit. Based on the weight of whole-wheat powder in the whole-wheat biscuit, adding proportion of endo-xylanase, vital wheat gluten and Arabic gum is 0.01-0.05%, 1-5% and 0.1-5% sequentially, preferentially is 0.025-0.035%, 0.5-1.5% and 1.5-2.5%. The method for improving the quality of the whole-wheat biscuit can remarkably improve quality and flavor of whole-wheat soda biscuit, evaluation indices of various qualities of the manufactured biscuit is very excellent, flavor is special, wheat-flavor is rich, taste is crisp, and texture is fluffy. The method is simple and easy to operate and low in cost and has wide market application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the quality of graham biscuits. Background technique [0002] Whole wheat flour contains a large amount of dietary fiber, resistant starch, oligosaccharides, vitamins, minerals, phenolic compounds, phytic acid, lignans, and phytoestrogens such as phytosterols and phytosterols. These functional nutrients can effectively reduce the incidence of chronic diseases such as obesity, cardiovascular and cerebrovascular diseases, diabetes, and cancer. At the same time, whole wheat flour is also a very good source of low-fat calories. Therefore, whole wheat foods include whole wheat Bread, whole-wheat noodles, whole-wheat biscuits and other whole-wheat snack foods are favored by consumers, especially in developed countries in Europe and America, where whole-wheat foods account for more than half of the total food share. [0003] At present, there ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D8/04
Inventor 陈正行李娟王莉王韧
Owner JIANGNAN UNIV
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