Low-fat-cookie formula

Abstract

The invention discloses a low-fat-cookie formula. Low-fat cookies in the formula are characterized by being prepared from, by weight, 40-60 parts of wheat flour, 9-15 parts of coarse rice powder, 10-14 parts of adlay seed powder, 10-15 parts of corn flour, 5-12 parts of highland barley powder, 2-5 parts of goose egg white, 1-3 parts of salt, 1-3 parts of olive oil, 0.2-0.7 part of baking soda and0.3-1 part of garlic powder. The low-fat-cookie formula is low in fat content, good in taste, rich in vitamins required by the human body and capable of improving the anti-fatigue ability and immunityof the human body.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a low-fat biscuit. Background technique [0002] With the strengthening of people's health concept and the diversification of consumer products, higher requirements have been placed on my country's food manufacturing. Although the development of the biscuit food industry in our country is only a short few decades, with the changes in people's eating habits and the increase in international exchanges, the production of biscuits has made great progress. my country's biscuit industry has a good momentum of development and is entering an stable stage of development. However, due to the accelerated pace of life in modern society, people often do not pay attention to diet, and are easily disturbed by diseases such as high blood pressure and high blood fat. In order to prevent diseases and improve people's quality of life, it is particularly important to develop biscuit foods ...

AI Technical Summary

Problems solved by technology

However, due to the accelerated pace of life in modern society, people often do not pay attention to diet, and are easily disturbed by diseases such as high blood pressure and high blood fat.