Low-sugar whole-wheat biscuits and processing method thereof
A processing method, the technology of graham crackers, is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc. It can solve the problems of unsuitable for diabetics, many types of food additives, and limited types of graham crackers, etc., to achieve Improve nutrition and health value, rich variety, effect of lowering blood sugar and blood fat
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Embodiment 1
[0040] The first solution was obtained by scalding the leaves of Coryne polyacrysm in water at 95° C. for 12 minutes at a ratio of solid to liquid: 8 g: 110 mL.
[0041] The fresh Cyclocarya paliurus leaves are cut into leaf shreds with a width of 0.9mm with a shredder to obtain Cyclocarya paliurus leaves.
[0042] The Cyclocarya paliurus leaves, the first solution and the ingredients were stirred for the first time at a speed of 25 r / min at a weight ratio of 8:22:25 for 7 minutes to obtain the first mixed solution.
[0043] Add whole wheat flour with a weight ratio of 8:90 to the above Cyclocarya paliurus leaves to the first mixture, and stir for a second time at a speed of 10 r / min for 30 minutes to obtain the first dough product.
[0044] Add the yeast with a weight ratio of 8:3 to the above Cyclocarya paliurus leaves to the first dough product, stir for the third time at a speed of 5 r / min for 6 minutes, and let stand to obtain dough.
[0045] The dough was fermented at 30°...
Embodiment 2
[0048] The first solution was obtained by scalding the leaves of Coryne polyacrysm in water at 100° C. for 6 minutes at a ratio of solid to liquid: 12 g: 90 mL.
[0049] The fresh Cyclocarya paliurus leaf is cut into the leaf silk that width is 1.2mm with shredding machine, obtains Cyclocarya paliurus leaf.
[0050] The Cyclocarya paliurus leaves, the first solution and the ingredients were stirred for the first time at a speed of 30 r / min at a weight ratio of 12:18:30 for 5 minutes to obtain the first mixed solution.
[0051] Add wholemeal flour with a weight ratio of 12:70 to the above Cyclocarya paliurus leaves to the first mixture, and stir for a second time at a speed of 20r / min for 25min to obtain the first dough product.
[0052] Add yeast with a weight ratio of 12:4 to the above Cyclocarya paliurus leaves to the first dough product, stir for the third time at a speed of 10 r / min for 4 minutes, and let stand to obtain dough.
[0053] The dough was fermented at 35°C for...
Embodiment 3
[0056] The first solution was obtained by scalding the leaves of Coryne polyacrysm in water at 97.5° C. for 9 minutes at a ratio of solid to liquid: 10 g: 100 mL.
[0057] Fresh Cyclocarya paliurus leaves are cut into leaf shreds with a width of 1.05mm with a shredder to obtain Cyclocarya paliurus leaves.
[0058] The Cyclocarya paliurus leaves, the first solution and the ingredients were stirred for the first time at a speed of 27.5 r / min at a weight ratio of 10:20:27.5 for 6 minutes to obtain the first mixed solution.
[0059] Add whole wheat flour with a weight ratio of 10:80 to the above Cyclocarya paliurus leaves to the first mixture, and stir for the second time at a speed of 15r / min for 27.5min to obtain the first dough product.
[0060] Add the yeast with a weight ratio of 10:3.5 to the above Cyclocarya paliurus leaves to the first dough product, stir for the third time at a speed of 7.5 r / min for 5 minutes, and let stand to obtain dough.
[0061] The dough was fermen...
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