Corn baking flour and method for preparing crisp biscuits by using corn baking flour

Abstract

The invention belongs to the field of foods, and particularly relates to corn baking flour and a method for preparing crisp biscuits by using the corn baking flour. The crisp biscuits prepared by using the corn baking flour comprises the following raw materials in parts by weight: 500-550 parts of the corn baking flour, 1-8 parts of sodium carboxymethyl cellulose (CMC), 1-10 parts of distilled glycerin monostearate, 2-15 parts of aluminum-free double-effect baking powder, 3-15 parts of edible ammonium bicarbonate, 50-250 parts of edible vegetable oil, 40-200 parts of fresh eggs, 30-70 parts ofmaltose syrup, and 30-100 parts of water. The method of the invention is the first one in the country, has been put into production in a large amount, comes to the market, and obtains the recognitionof the consumers. Compared with biscuits containing gluten components such as wheat flour, the crisp biscuits of the invention cause no sticky tooth phenomenon and have a good mouth feel as the biscuits are eaten.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing baked corn flour and crispy biscuits prepared by using the baked corn flour. Background technique [0002] Bakery products, especially some colorful biscuits, have been welcomed by people for a long time, and have become a variety with a large sales volume in the catering industry. Especially in some large and medium-sized cities, it has become a must-have food for people to travel and celebrate festivals. It can be predicted that with the deepening of reform and opening up, with the improvement of people's living standards, the improvement of the quality of baked biscuits and the increase in the variety of biscuits, my country's baked food industry will have a significant improvement in terms of output, production technology, quality, mechanization and automation. A bigger development. Baked food is necessary for people's life. It has high nutritional valu...

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Problems solved by technology

[0003] Based on many years of production experience, the inventor found that since corn flour does not contain gluten in wheat and does not add gluten as a dough improver, it is impossible to make shaped pure corn that can meet market demand according to the existing baking technology. biscuits; the inventor consulted a large amount of information and found that although many existing documents have recorded biscuit products with pure corn flour components and their preparation processes, they cannot be industrialized at all, either because of poor feasibility or complicated processes and high costs. Fundamentally Transforming Utilization Efficiency of High Yield Corn

CN105076955A Preparation method of special corn flour for baking , adopt enzyme soaking process before milling, then microwave treatment to obtain corn flour with water content lower than 14%, and then replace wheat flour as the main baking raw material of pastry. The requirements of the value and the soaking agent are relatively strict, and complex microwave treatment is required, but the inventor has found in practice that it is not feasible to achieve the baking purpose only by reducing the moisture content of corn flour, and the biscuit production cycle is relatively short. In addition, there is no clear and complete technical solution for how the corn flour is converted into baked products, and there is no reference value for any practical application for those skilled in the art

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