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Wheat whole-grain-powder biscuit

A wheat and biscuit technology, applied in baking, baked goods, food science and other directions, to achieve high edible health effects, easy storage, and good taste.

Inactive Publication Date: 2015-05-27
GANSU ACAD OF SCI INST OF BIOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as we know, there are no baked biscuit products made from whole wheat flour in the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. After cleaning and polishing 500kg of wheat grains with a wheat threshing machine, wash and dry them with water, and test that the moisture content of the raw materials is 13.8%, and then crush and grind them, and pass through an 80-mesh sieve, and continue to crush and grind them through an 80-mesh sieve. , until all the raw materials pass through an 80-mesh sieve, and the under-sieve is mixed evenly to obtain whole wheat flour.

[0021] 2. Prepare materials; take raw materials according to the following parts by weight: 100kg whole wheat flour, 17.5kg palm oil, 6kg white sugar, 2kg white syrup, 8kg cornstarch, 4kg egg liquid, 0.45kg ammonium bicarbonate, 0.16kg sodium bicarbonate, Biscuit special enzyme 0.03kg, water 15.3kg;

[0022] 3. Preparation of auxiliary material mixture; dissolve white sugar with 2kg of water at 36°C, add egg liquid and biscuit special enzyme, stir at low speed until well mixed to obtain a mixture of sugar and eggs; dissolve white sugar syr...

Embodiment 2

[0028] 1. After cleaning and polishing 500kg of wheat grains with a wheat threshing machine, wash and dry them with water, test that the moisture content of the raw materials is 13.6%, then crush and grind them, pass through a 100-mesh sieve, and continue to crush and grind them through a 100-mesh sieve , until all the raw materials pass through a 100-mesh sieve, and mix the under-sieve evenly to obtain whole wheat flour.

[0029] 2. Prepare materials; weigh raw materials according to the following parts by weight: whole wheat flour 100kg, palm oil 18kg, white sugar 5kg, white syrup 2kg, cornstarch 7kg, egg liquid 5kg, ammonium bicarbonate 0.5kg, sodium bicarbonate 0.18kg, biscuits Special enzyme 0.03kg, water 15.2kg;

[0030] 3, preparation auxiliary material mixed liquor; With embodiment 1;

[0031] 4. Dough making: After mixing the whole wheat flour and cornstarch evenly, add the milky mixed slurry and the rest of the water, use a mixer at a speed of 120 rpm, and stir for ...

Embodiment 3

[0037] 1, use the whole wheat flour that embodiment 1 grinds;

[0038] 2. Prepare materials; weigh raw materials according to the following parts by weight: whole wheat flour 100kg, palm oil 17kg, white sugar 5.5kg, white syrup 1.5kg, cornstarch 7kg, egg liquid 4kg, ammonium bicarbonate 0.4kg, sodium bicarbonate 0.18kg , special enzyme for biscuit 0.03kg, grade B malt powder 0.015kg, water 15.1kg;

[0039] 3. Preparation of auxiliary material mixture; dissolve white sugar with 2.5kg of water at 37°C, add egg liquid, biscuit special enzyme and second-grade malt powder, stir at low speed until well mixed to obtain sugar-egg mixture; use 3kg of white sugar syrup and palm oil , 93°C hot water dissolved, added to the sugar-egg-oil mixture, stirred evenly to obtain the sugar-egg-oil mixture, dissolving sodium bicarbonate and ammonium bicarbonate with appropriate amount of water, respectively, adding to the sugar-egg-oil mixture, stirring for 8 minutes, to obtain Milky mixed slurry;...

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PUM

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Abstract

The invention relates to the field of processing and making biscuit food, in particular to a wheat whole-grain-powder biscuit. The wheat whole-grain-powder biscuit is characterized in that wheat whole grain powder is used as main materials, and the making steps comprise material preparing, auxiliary material mixing liquid making, dough making, roll mark forming and baking. Compared with biscuit products in the past, the wheat whole-grain-powder biscuit is reasonable in nutritional structure, and sufficiently maintains specific whole nutrient compositions of wheat raw materials, and bran contains dietary fibers, oligosaccharide, protein, antioxidants, multivitamins, microelements, flavone and other substances, the heat whole-grain-powder biscuit is health food integrating consumption and health care. The biscuit has the unique fragrance and is novel health food capable of meeting psychological needs of fashion consumers.

Description

technical field [0001] The invention relates to the field of biscuit food processing and manufacturing, in particular to a whole wheat flour biscuit. Background technique [0002] At present, the main raw material used in domestic biscuit production is wheat flour. Wheat flour adopts fine processing technology, uses wheat as raw material, and removes the bran and epidermis through processes such as crushing and sieving, so that the dietary fiber, various trace elements, and vitamins in the raw material seeds and grains are low. Nutrients such as polysaccharides and flavonoids concentrated in the bran epidermis are seriously lost. Relevant data show that a large number of characteristic active functional ingredients have been lost in the wheat flour from which the bran skin has been discarded. Whole wheat flour is made of wheat, which is crushed, sieved, crushed, and sieved again until the grain size of the bran is crushed until all the bran can be sieved. As far as we kno...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 张文齐邵建宁胡金锋麻和平张晓铃
Owner GANSU ACAD OF SCI INST OF BIOLOGY
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