Oat flour biscuit production method

A production method and biscuit technology, applied in the direction of dough processing, baking, and the function of food ingredients, etc., can solve the problems that are unfavorable to the health of diabetic patients and the improvement of their condition, and achieve the reduction of sugar intake in the body, rich nutrition, and full stomach strong effect

Inactive Publication Date: 2016-11-30
任旭明
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Problems solved by technology

[0007] In the existing biscuits, wheat flour is mainly used as the main raw material, and the content of starch and sugar in wheat flour is relatively high, sucrose, glucose and maltose account for 1%-2% of the total, and it contains 70% of starch, which is produced by hydrolysis of starch Glucose, these are all unfavorable for hyperglycemia, insulin secretion disorder and diabetic patient's health and the impro

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  • Oat flour biscuit production method

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Embodiment Construction

[0019] See the process of biscuit making figure 1 , a kind of oat noodle biscuit making method, comprises the following steps:

[0020] Step 1: batching and mixing;

[0021] Step 2: Dough preparation;

[0022] Step three: stand still;

[0023] Step 4: rolling;

[0024] Step five: Baking;

[0025] Step 6: cooling and packaging;

[0026] Step 7: Pack and store.

[0027] Among them, in step 1, the basic raw materials and the basic ratio are: use 45-75 degrees hot water, 60%-85% oatmeal flour, 3%-5% starch, 5%-7% wheat flour, 1%-10% Table salt, 1%-10% cumin.

[0028] In step 2, after weighing the various raw materials according to the formula and their proportions in step 1, add oat flour, green pea flour, starch, wheat flour, and salt to an appropriate amount of hot water at a temperature of 45-75 degrees and mix evenly , made into dough or batter;

[0029] In step 3, depending on the type of biscuits to be made, the time for standing or not standing, the general time fo...

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Abstract

An oat flour biscuit production method is provided. Oat flour biscuits are produced by the following raw materials and formula including 45-75 DEG C hot water, 60%-85% of oat flour, 3%-7% of starch, 5%-8% of wheat flour, 1%-10% of salt and 1%-10% cumin. The method comprises the steps of (1) material compounding and mixing; (2) dough preparing; (3) standing; (4) rolling; (5) baking; (6) cooling and packing; and (7) packing and storing. Sugar intake of a human body is decreased while nutrient elements and energy which are normally required by the human body are provided, diabetics are assisted to control blood glucose, the blood glucose level is not increased, so that patient conditions are controlled, and the recovery purpose is achieved. The oat flour biscuits are nutrient-rich and high in satiety, and are suitable for all people to eat. Finally, the biscuits eaten by the people having the diseases of the same kind such as hyperglycemia, insulin disorder and diabetes are provided.

Description

technical field [0001] The invention relates to a method for making oatmeal biscuits, which belongs to the field of pastry making in food making methods. Background technique [0002] Naked oats, also known as naked oats, is an annual herbaceous plant of oats in the Gramineae family. The flour processed from naked oats is finely processed into food; the nutritional content of naked oats is more than seven times that of other flours, and it can be compared with refined flour. comparable to. According to the first volume "Chinese Oat Variety Resources Catalog", the average protein content of 722 naked oat seeds is 16.09±1.27 (11.9-19.62)%, and the fat content is 6.3-±1.01 (3.44-9.82)%. Naked oats are rich in 8 kinds of amino acids necessary for the human body, especially lysine, which can enhance the development of human bones and intelligence, with a content of 0.68g per 100 grams, compared with 0.26g for wheat, 0.31g for corn, and 0.26g for rice , sorghum 0.23g; oat noodle...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L33/00
CPCA21D2/36A23V2002/00A23V2200/328
Inventor 任旭明
Owner 任旭明
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