Biscuit made of whole wheat flour and vegetables

Abstract

The invention discloses a biscuit made of whole wheat flour and vegetables. The biscuit made of the whole wheat flour and the vegetables is composed of, by weight, 2-3% of tomatoes, 2-3% of spinach, 10-15% of vegetable oil, 5-10% of sugar, 0.2-1.0% of leavening agent, 0.1-0.5% of bulking agent, 0.1-1.0% of salt, 0.1-0.5% of emulsifier, 0.1-1.0% of essence and the balance whole wheat flour. The leavening agent is sodium bicarbonate or yeast, the bulking agent is food-grade ammonium bicarbonate, and the emulsifier is glycerin monostearate.

Description

technical field [0001] The invention relates to the field of food, in particular to a whole wheat flour vegetable biscuit. Background technique [0002] As one of the main baked goods, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and suitable for all ages. They are a better food for leisure or to satisfy hunger. However, at present, biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuit products. Tomato is a nutritious fruit vegetable, suitable for both raw food and cooking. The fruit body is rich in vitamins A, B1, C, P and phosphorus, sodium, potassium, and magnesium. Raw food can prevent high blood pressure, arteriosclerosis, anemia, inflammation of the corner of the mouth, liver disease and gastrointestinal disease. Usually used as a fruit, it has the effect of relieving summer heat and clearing away heat....

AI Technical Summary

Problems solved by technology

However, currently biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits