Sucrose-free whole-wheat spinach cookies with low glycemic indexes
A glycemic index, sucrose-free technology, applied in the field of cookies and sucrose-free whole-wheat spinach cookies, can solve the problems of less research, harmful and unhelpful, high-glycemic and other problems of sucrose-free whole-wheat spinach cookies, so as to be rich in dietary fiber , lasting satiety, good health care effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0016] A sucrose-free whole-wheat spinach cookie with a low glycemic index, the sucrose-free whole-wheat spinach cookie is formulated with the following raw materials in parts by mass:
[0017] 90 servings of whole wheat flour
[0018] 10 servings of spinach powder
[0019] Maltitol 45 parts
[0020] 65 parts butter
[0021] 25 servings of eggs.
[0022] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add spinach powder and whole wheat flour, and stir evenly;
[0023] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;
[0024] c. Baking: Preheat the oven at 170-180°C for 10 minutes, place the dough in the middle layer of the oven and bake for 8-10 minutes, then turn off the heat, continue baking for 5 minutes, and then take it out;
[0025] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, and hygienic environmen...
Embodiment 2
[0032] A sucrose-free whole-wheat spinach cookie with a low glycemic index, the sucrose-free whole-wheat spinach cookie is formulated with the following raw materials in parts by mass:
[0033] 85 whole wheat flour
[0034] 15 servings of spinach powder
[0035] Maltitol 40 parts
[0036] 65 parts butter
[0037] 25 eggs
[0038] The preparation method is as follows:
[0039] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add spinach powder and whole wheat flour, and stir evenly;
[0040] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;
[0041] c. Baking: Preheat the oven at 170-180°C for 10 minutes, place the dough in the middle layer of the oven and bake for 8-10 minutes, then turn off the heat, continue baking for 5 minutes, and then take it out;
[0042] d. Cooling: Cool the baked cookies naturally for at least 15 minutes in a dry, cool, ...
Embodiment 3
[0049] A sucrose-free whole-wheat spinach cookie, the sucrose-free whole-wheat spinach cookie is formulated with the following raw materials in parts by mass:
[0050] 80 servings of whole wheat flour
[0051] 20 servings of spinach powder
[0052] Maltitol 45 parts
[0053] 60 parts of butter
[0054] 30 eggs
[0055] The preparation method is as follows:
[0056] a. Kneading the dough: Beat the butter until the color turns white, add maltitol and eggs, and continue to beat to 1.5 times the original volume, then add spinach powder and whole wheat flour, and stir evenly;
[0057] b. Forming: Put the dough into a piping bag and squeeze it into a pattern;
[0058] c. Baking: Preheat the oven at 170-180°C for 10 minutes, place the dough in the middle layer of the oven and bake for 8-10 minutes, then turn off the heat, continue baking for 5 minutes, and then take it out;
[0059] d. Cooling: Naturally cool the baked cookies for at least 15 minutes in a dry, cool, and hygieni...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com