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Chia seed crisp biscuit and production process thereof

A technology of crisp biscuit and production process, which is applied in the direction of baked food with modified ingredients, baking, and dough processing, etc., to achieve the effects of high nutritional value, crunchy and delicious taste, and delicate structure.

Inactive Publication Date: 2018-12-18
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country is a big consumer of biscuits. Most of the biscuits on the market are high-sugar and high-oil types, which pay too much attention to hobbies. With the gradual improvement of people's consumption quality and nutritional needs, biscuits only focus on food taste, shape, packaging and other factors. Unable to meet more nutritional needs of consumers, the two factors of nutrition and health are more and more concerned by consumers. It is an inevitable trend to produce and develop a new type of biscuit that meets the nutritional needs of consumers.

Method used

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  • Chia seed crisp biscuit and production process thereof
  • Chia seed crisp biscuit and production process thereof
  • Chia seed crisp biscuit and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 Experimental preparation and technology

[0045] 1 Experimental materials and instruments

[0046] 1.1 Experimental raw materials

[0047] The raw materials used in the experiment are listed in Table 1.

[0048] Table 1 Experimental Raw Materials

[0049]

[0050]

[0051] 1.2 Experimental reagents

[0052] The reagents used in the experiment are listed in Table 2.

[0053] Table 2 Experimental Reagents

[0054]

[0055] 1.3 Experimental Instruments

[0056] The instruments used in the experiment are listed in Table 3.

[0057] Table 3 Experimental Instruments

[0058]

[0059] 2 basic biscuit recipes

[0060] This basic recipe is based on 100g of low-gluten flour, adding 15% white sugar, 15% milk, 25% butter, 20% egg yolk, 3% chia seed powder, and 1% chia seed granules. Bake at an oven temperature of 180°C for 15 minutes.

[0061] According to the single factor test and the orthogonal test, the basic formula is modified to obtain the ...

Embodiment 2

[0121] Embodiment 2 according to the experimental result of the method for embodiment 1

[0122] 1 Single factor experimental analysis

[0123] 1.1 The effect of the amount of butter added on the quality of finished chia seed crisp biscuits

[0124] The addition of butter increases the flavor and nutrition of the biscuits, making the biscuits have the unique fragrance and milky aroma of butter, and the butter is hydrophobic, which can effectively prevent the protein in the flour from absorbing water and becoming swollen, thereby preventing the formation of gluten in the flour. It can make the dough soft and plastic, and the food added with butter will also have a melt-in-the-mouth taste and excellent flavor. In addition, the butter will also increase the crisp texture of the biscuit. The amount of fat has a great influence on the quality of biscuits. Different fats and different amounts have different effects. When there is less oil, the product will be severely deformed, th...

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Abstract

The invention discloses an chia seed crisp biscuit and a production process thereof, which are mainly composed of low-gluten flour, chia seeds and butter. The production process is based on 100 g of low-gluten flour, adding 20% of white granulated sugar, 22% of milk, 35% of butter, 15% of egg yolk, 2.5% of chia seed powder and 2% of chia seed particles, wherein the optimum thickness of the biscuitis 4mm, the optimum baking temperature of upper fire is 190 DEG C, the lower fire is 170 DEG C, and the baking time is 15 minutes. The water content of the chia seed crisp biscuit produced accordingto the formula is 3.4, and the alkalinity is 0.18.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chia seed crisp biscuit and a production process thereof. Background technique [0002] Biscuit is a casual baked food that combines nutrition and convenience. It has a variety of varieties and a wide audience. Therefore, the biscuit industry has always been an industry that has attracted the attention of producers, merchants and consumers. [0003] With the increasing consumption level of consumers in our country, the concept of health is gradually implemented in the research and development and production of biscuits. The calcium milk biscuits, sugar-free biscuits, and coarse grain biscuits that were popular in the market in the past few years are excellent examples. In the biscuit market, the development of functional biscuits with specific effects needs to be strengthened. This paper combines biscuits with chia seeds through single-factor sensory experim...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/364A21D13/06
Inventor 贺菊萍钱丽云
Owner XUZHOU UNIV OF TECH
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