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Fermented crisp biscuits

A technology for crisp biscuits and biscuits, which is applied in the direction of pre-baked dough processing, baking, dough processing, etc., to achieve the effect of improving the taste

Inactive Publication Date: 2015-12-09
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the mouthfeel of crispy biscuit still has room for improvement at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Mix 75g of ordinary flour and 5g of cornstarch to make mixed flour; 15g of sucrose, 10g of edible oil, 3g of whole milk powder, 4g of shortening, 1g of instant dry yeast, 0.1g of salt, 0.5g of baking soda, 2mL of water, milk Mix 2mL and half an egg evenly, and finally add the mixed flour and mix evenly; put the prepared dough in a fermentation box for fermentation, the fermentation temperature is 30°C, the fermentation time is 2h, and the humidity of the fermentation box is 85%; then put the dough into the biscuit forming machine and feed The hopper is printed into a certain shape of cake base with a roll printing machine; baked in an oven at 180°C until the biscuits are golden yellow; after the biscuits are out of the oven, cool naturally for 30 minutes.

Embodiment 2

[0021] Mix 75g of ordinary flour and 5g of cornstarch evenly to form mixed flour; mix the mixed flour, 2mL of water, 15g of sucrose and 1g of instant dry yeast to form a dough, put it into a fermentation box for fermentation, the fermentation temperature is 30°C, and the fermentation time is 2h , the humidity of the fermentation box is 85%; after fermentation, mix 10g of edible oil, 3g of whole milk powder, 4g of shortening, 0.1g of salt, 0.5g of baking soda, 2mL of milk and half an egg to form a dough; then put the dough into The feeding hopper of the biscuit forming machine is printed into a certain shape of biscuit by a roll printing machine; baked in an oven at 180°C until the biscuit is golden yellow; after the biscuit comes out of the oven, it is naturally cooled for 30 minutes.

Embodiment 3

[0023] Mix 75g of ordinary flour and 5g of cornstarch evenly to form mixed flour; add 2mL of water, 15g of sucrose and 1g of instant dry yeast to the mixed flour to form a dough, put it into a fermentation box for fermentation, the fermentation temperature is 30°C, and the fermentation time is 2h. , The humidity of the fermentation box is 85%. After fermentation, dry and crush the dough to make fermented crispy biscuit powder; mix 0.5g of baking soda, 4g of shortening, 2mL of milk, 3g of whole milk powder, half an egg, 2mL of water, and 0.1g of salt. Add fermented crispy biscuit powder and mix evenly; then take out the dough and put it into the hopper of biscuit forming machine, and use a roll printing machine to print a certain shape of biscuit base; bake at an oven temperature of 180°C until the biscuit is golden yellow; After the biscuits are out of the oven, let them cool naturally for 30 minutes.

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Abstract

The invention relates to fermented crisp biscuits. The biscuits are prepared from the following raw materials in compounding ratio: 80-70g of all-purpose flour, 18-12g of cane sugar, 8-12g of edible oil, 7-3g of corn starch, 2-4g of whole milk powder, 3-5g of shortening, 0.8-1.2g of instand dry yeast, 0.08-0.12g of table salt, 0.4-0.8g of baking soda, 1-3mL of water, 1-3mL of milk and half of an egg. The fermented crisp biscuits disclosed by the invention have the crispness of crisp biscuits, have the special flavor of fermented biscuits, new crisp biscuit products are increased, and the mouth feel of the crisp biscuits is improved.

Description

technical field [0001] The invention relates to a crisp biscuit, in particular to a fermented crisp biscuit obtained by further fermenting the crisp biscuit technology. Background technique [0002] With the progress of society, people's requirements for food are getting higher and higher. From the original food and clothing to the present color, aroma and taste, there is a great demand in domestic and foreign markets every year. As a kind of snack food, biscuits are more and more concerned by consumers, which requires the production of biscuits to have higher requirements from the selection of raw materials to the production of products. With the rapid development of the biscuit industry, people's desire for biscuit innovation is soaring, so we should continue to innovate on the basis of the original products and production processes. [0003] Fermentation technology has been widely used in many processes, bringing different textures and tastes to various baked products....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A21D2/34A21D8/04
Inventor 张钟龙文丹
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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