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.
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[0022] Example 1: Weigh each raw material component according to the following mass proportions.
[0023]
[0024]
[0025] Put the other raw material components except the sieved high-gluten flour and low-gluten flour, ground white sugar, cornstarch and water into the mixer and stir evenly, stir vigorously at high speed for 10 minutes, pour in high-gluten flour, low Gluten flour, white sugar, corn starch and water, continue to mix flour for 20 minutes, until a smooth and soft dough is formed, and the dough should have moderate elasticity, excellent extensibility, non-stickiness and moderate plasticity. Next, the dough is rolled for 9 to 13 times, and the rolling ratio does not exceed 1:3 during the rolling process, and finally a smooth dough sheet with a thickness of 2 mm is formed. The dough sheet is formed by roll printing with a mold to obtain a dough cake. Then, after baking the dough cake at 240°C for 5 minutes, it was cooled until the central temperature was lowe...
Example Embodiment
[0026] Example 2: Weigh each raw material component according to the following mass ratio.
[0027]
[0028]
[0029] Put the other raw material components except the sieved high-gluten flour and low-gluten flour, ground white sugar, cornstarch and water into the mixer and stir evenly, stir vigorously at high speed for 12 minutes, pour in high-gluten flour, low Gluten flour, white sugar, cornstarch and water, continue to mix flour for 30 minutes, until a smooth and soft dough is formed, and the dough should have moderate elasticity, excellent extensibility, non-stickiness and moderate plasticity. Next, the dough is rolled for 9 to 13 times, and the rolling ratio does not exceed 1:3 during the rolling process, and finally a smooth dough sheet with a thickness of 3 mm is formed. The dough sheet is formed by roll printing with a mold to obtain a dough cake. Then, after baking the dough cake at 250°C for 3 minutes, it was cooled until the central temperature was lower than ...
Example Embodiment
[0030] Example 3: Weigh each raw material component according to the following mass proportions.
[0031]
[0032]
[0033] Put the other raw material components except the sieved high-gluten flour and low-gluten flour, ground white sugar, cornstarch and water into the mixer and stir evenly, stir vigorously at high speed for 11 minutes, pour in high-gluten flour, Gluten flour, white sugar, cornstarch and water, continue to mix 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 for 9 to 13 times, and the rolling ratio during the rolling process is not more than 1:3, and finally a smooth dough sheet with a thickness of 2.5 mm is formed. The dough sheet is formed by roll printing with a mold to obtain a dough cake. Then, after baking the dough cake at 245°C for 4 minutes, it was cooled until the central temperature was lower than ...
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