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Biscuit containing dietary fiber and preparation method of biscuit

A technology for dietary fiber and biscuits, applied in the field of biscuits, can solve the problems of rough taste, difficult processing, difficult water solubility, etc., and achieve the effect of improving taste and good health care effect.

Active Publication Date: 2014-07-30
YINGKAI NUTRITIOUS FOOD TECH SHANGHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, coarse grain products inevitably have disadvantages such as rough taste and difficult processing, and most of them are difficult to dissolve in water.
Currently, there are products using wheat bran and oats in biscuit products, but there are also problems such as poor taste.

Method used

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  • Biscuit containing dietary fiber and preparation method of biscuit
  • Biscuit containing dietary fiber and preparation method of biscuit
  • Biscuit containing dietary fiber and preparation method of biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: Weigh each raw material component according to the following mass ratio.

[0023]

[0024]

[0025] Put the other raw material components except the sifted high-gluten flour and low-gluten flour, ground white sugar, cornstarch and water into the powder mixer and stir evenly. Stir vigorously at high speed for 10 minutes, pour high-gluten flour, low All-purpose flour, white granulated sugar, cornstarch and water, continue to adjust the flour for 20 minutes until a smooth and soft dough is formed, and the dough should have moderate elasticity, good extensibility, non-stickiness and moderate plasticity. Next, the dough is rolled through 9 to 13 stages, and the rolling ratio during the rolling process is not more than 1:3, and finally a smooth dough sheet with a thickness of 2mm is formed. The dough sheet is molded by roll printing to obtain a dough cake. Then, after baking the noodle cake at 240°C for 5 minutes, cool it until the center temperature is l...

Embodiment 2

[0026] Embodiment 2: Weigh each raw material component according to the following mass ratio.

[0027]

[0028]

[0029] Put the other raw material components except the sifted high-gluten flour and low-gluten flour, ground white sugar, cornstarch and water into the powder mixer and stir evenly, stir vigorously at high speed for 12 minutes, pour in high-gluten flour, low-gluten All-purpose flour, white granulated sugar, corn starch and water, continue to adjust the flour for 30 minutes until a smooth and soft dough is formed, and the dough should have moderate elasticity, good extensibility, non-stickiness and moderate plasticity. Next, the dough is rolled through 9 to 13 stages, and the rolling ratio during the rolling process is not more than 1:3, and finally a smooth dough sheet with a thickness of 3mm is formed. The dough sheet is molded by roll printing to obtain a dough cake. Then, after baking the noodle cake at 250°C for 3 minutes, cool it until the center tempe...

Embodiment 3

[0030] Embodiment 3: Weigh each raw material component according to the following mass ratio.

[0031]

[0032]

[0033] Put the other raw material components except the sifted high-gluten flour and low-gluten flour, ground white sugar, cornstarch and water into the powder mixer and stir evenly, stir vigorously at high speed for 11 minutes, pour in high-gluten flour, low All-purpose flour, white granulated sugar, corn starch and water, continue to adjust the flour for 25 minutes until a smooth and soft dough is formed, and the dough should have moderate elasticity, good extensibility, non-stickiness and moderate plasticity. Next, the dough is rolled through 9 to 13 stages, and the rolling ratio during the rolling process is not more than 1:3, and finally a smooth dough sheet with a thickness of 2.5mm is formed. The dough sheet is molded by roll printing to obtain a dough cake. Then, after baking the noodle cake at 245°C for 4 minutes, cool it until the center temperatur...

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Abstract

The invention discloses a biscuit containing dietary fiber and a preparation method of the biscuit. The biscuit comprises the following components in parts by mass: 93-107 parts of flour, 8-12 parts of water-soluble dietary fiber, 8-12 parts of highland barley powder, 5-10 parts of corn starch, and 69-111 parts of auxiliary materials. The biscuit contains the water-soluble dietary fiber and the highland barley powder, the content of the water-soluble dietary fiber is higher, the content of the total dietary fibers in the biscuit is not less than 20%, and therefore, the taste of the biscuit is improved. The auxiliary materials of the biscuit contain mixed and emulsified vegetable oil, so that the problems that the viscosity of the dough is increased and the center of the biscuit is sticky due to the addition of the dietary fiber are avoided. In addition, the highland barley powder having an excellent healthcare effect gives the biscuit provided by the invention a better physiological activation function.

Description

technical field [0001] The invention relates to the technical field of biscuits, in particular to a biscuit containing dietary fiber and a preparation method thereof. Background technique [0002] Dietary fiber, usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large number of scientific studies have found that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the six major nutrients. [0003] With the rapid development of my country's national economy and the acceleration of the pace of life, the calories and fat intake of the people are generally at a high level, or even excess. On the contrary, the intake of dietary ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 董丹丹
Owner YINGKAI NUTRITIOUS FOOD TECH SHANGHAI
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