Manufacture process of biscuits low in saturated fatty acid composition

A production process and biscuit technology, applied in the field of biscuit formulation and production process, can solve problems such as affecting the quality of biscuit

Inactive Publication Date: 2013-05-15
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the existing biscuits containing animal fat with high saturated fatty acid content, artificially synthesized trans fat, artificially synthesized sweeteners or other ha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] The biscuit making technological process of the present invention is:

[0005] Flour (low-gluten flour 100g) → sieve → flour adjustment (add dry yeast 0.3g, water 46g, salt 0.5g, white sugar 13g, soybean oil

[0006] 15g, whole milk powder 2g, egg 4g) → dough → standing → fermentation (relative air humidity 85%, 35°C, 1h) → rolling → stamping → baking (180°C, 5min) → cooling → finished product.

[0007] Process description:

[0008] 100g of flour is sieved using a 30-mesh flour sieve. During the powder adjustment operation, first mix water and dry yeast to make a mixed solution, and then add flour, salt, white sugar, whole milk powder, eggs, large Soybean oil, mix evenly, let the dough stand for 10 minutes under fermentation conditions (relative air humidity 85%, temperature 35°C), then roll pressing, stamping (thickness 3±0.2mm), baking (180°C, 5min), cooling , Finished product.

[0009] The beneficial effects of the present invention are that no animal fats with hi...

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PUM

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Abstract

The invention provides a manufacture process of biscuits. Animal fat high in saturated fatty acid composition, or synthetic trans fat, or synthetic sweetening agents, or sodium bicarbonate, or other ingredients having hazard or potential hazard on human bodies is not added in biscuit formula. The manufacture process does not comprise the ingredients having hazard on the human bodies, and the biscuits obtained through the manufacture process have natural fragrance and sweet taste, are safe, healthy, reasonable in nutritional ingredient structure, and suitable for being used as daily necessary food.

Description

Technical field [0001] The invention relates to a biscuit formula and a production process, belonging to the technical field of food processing. Background technique [0002] At present, biscuits are a large category of baked goods with a wide variety of varieties, which are second only to bread in consumption. Biscuits are rich in nutrition, convenient to eat, easy to digest, and have good color, aroma, and taste. In addition, biscuits have a longer shelf life than bread and cakes, and are more suitable as convenience foods in environments such as long-distance travel. occupy an increasingly important position. However, almost all types of biscuits currently contain animal fats with high saturated fatty acid content, artificially synthesized trans fats, or other ingredients that are harmful or potentially harmful to the human body, especially harmful to children. Some biscuits add carbonic acid Sodium bicarbonate, sodium bicarbonate itself is safe, but it can undergo sapo...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 吴大伟李艳秋张春芝王洪江胡亚光
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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