Wheat soda biscuit

Abstract

The invention provides wheat soda biscuits. The wheat soda biscuits are composed of the following raw materials in parts by weight: 80-100 parts of wheat, 20-30 parts of carrot powder, 20-30 parts ofsoda powder, 20-26 parts of apple fibers, 10-16 parts of a sandwich material, 8-16 parts of cabbage leaves, 0.1-0.3 part of vitamins, 12-18 parts of xylitol, 4-6 parts of a swelling agent, 6-10 partsof butter, 4-8 parts of cream, 3-5 parts of plant sesame oil and 40-80 parts of water. The wheat soda biscuits have the characteristics of low calories, low fat and balanced nutrients, are suitable for eating at breakfast, are novel health food capable meeting the mental requirements of modern consumers, and have the functions of reinforcing the spleen, moistening the lung, invigorating qi, soothing the nerves and the like.

Description

technical field [0001] The invention relates to the field of biscuits, in particular to a wheat soda biscuit. Background technique [0002] Biscuits are usually processed from flour. The disadvantage is that gluten protein lacks lysine. If eaten alone, the ratio of amino acids will be unbalanced. If it is combined with some other ingredients, the lysine lacking in gluten protein will be obtained. Supplement, so that the ratio of amino acids tends to balance. Therefore, traditional biscuit varieties can no longer meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a wheat soda biscuit, which has the characteristics of low calorie, low fat, and balanced nutrition, and is suitable for breakfast. It is a kind of biscuit that can meet the psychological needs of fashionable consumers. A new type of health food, which has the functions of nourishing the spleen and moist...

AI Technical Summary

Problems solved by technology

[0002] Biscuits are usually processed from flour. The disadvantage is that gluten protein lacks lysine. If eaten alone, the ratio of amino acids will be unbalanced. If it is combined with some other ingredients, the lysine lacking in gluten protein will be obtained. Supplement to balance the ratio of amino acids

Therefore, traditional biscuit varieties can no longer meet the needs of consumers