Biscuit made of whole wheat flour and vegetables

A technology of whole wheat flour and biscuits, which is applied in baking, dough processing, baked food, etc., and can solve the problems of few types of functional biscuits and low nutritional value of biscuit products

Inactive Publication Date: 2014-05-21
王锦权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently biscuits contain relatively few nutritional elements, and there are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A whole-wheat flour vegetable biscuit is composed of the following raw materials by weight: 3% tomato, 2% spinach, 10% vegetable oil, 5% sugar, 0.5% leavening agent, 0.2% bulking agent, 0.5% salt, and 0.3% emulsifier, The essence is 0.1%, and the balance is whole wheat flour.

[0013] The leavening agent is sodium bicarbonate or yeast; the bulking agent is food-grade ammonium bicarbonate; and the emulsifier is monoglyceride.

[0014] Prepare as follows:

[0015] (1) Make tomato and spinach into a paste for later use;

[0016] (2) by weight percentage described in the claim, after vegetable oil and emulsifier are mixed and emulsified, add paste-like tomato, spinach, sugar, leavening agent, bulking agent, salt, essence, whole wheat flour and flour, when flour is mixed Control the moisture content of the dough to be about 30%, and let it stand at 30°C for about 30min after kneading;

[0017] (3) Rolling the prepared dough for 10-15 times, and forming an impression;

[...

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PUM

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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....

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 王锦权
Owner 王锦权
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