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Chenopodium quinoa soda biscuits and making method thereof

A soda biscuit and quinoa technology, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of reduced gas holding performance of fermented dough, poor dough processing performance, etc., and achieve unique flavor and taste Crisp, the effect of overcoming the gas-holding performance

Inactive Publication Date: 2018-12-28
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of quinoa flour added has a great impact on the functional properties and product quality of wheat flour. With the increase of quinoa flour, the gas holding performance of fermented dough decreases, and the dough processing performance becomes worse. brings certain challenges

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 sweet soda biscuit

[0030] 1. Preparation of quinoa flour: select quinoa, remove impurities, rinse with water until no foam is produced, place in a 75°C oven and dry until the moisture content is 6.2%, pass through a 60-mesh sieve after cyclone milling, and set aside.

[0031] 2. Raw material formula: quinoa flour 3.5kg, high-gluten wheat flour 3kg, water 3kg, vegetable oil 0.8kg, butter 0.6kg, white sugar 0.5kg, honey 0.2kg, active dry yeast 0.1kg, salt 0.1kg.

[0032] 3. Production process:

[0033] (1) Flour adjustment and fermentation for the first time: Mix 2.5kg of sifted high-gluten wheat flour and 0.9kg of quinoa flour with pre-activated yeast liquid with warm water, add honey and water to adjust until the surface of the dough is smooth, moderately soft and hard; Fully ferment in a fermentation box until spongy tissue is formed, control the temperature at 35°C, and keep the relative humidity at 75-85%, and continue to ferment for 1.5 hours.

[00...

Embodiment 2

[0038] Embodiment 2 Sesame soda biscuit

[0039] 1. Preparation of quinoa flour: select quinoa, remove impurities, rinse with water until no foam is produced, place in an oven at 75°C to dry until the moisture content is 5.2%, and pass through a 60-mesh sieve after being ground by a cyclone mill for later use.

[0040] 2. Raw material formula: quinoa flour 4kg, high-gluten wheat flour 3kg, water 4kg, vegetable oil 1kg, butter 0.8kg, white sugar 0.8kg, active dry yeast 0.2kg, salt 0.1kg, black sesame.

[0041] 3. Production process:

[0042](1) Flour adjustment and fermentation for the first time: Mix 2 kg of sifted high-gluten wheat flour and 1 kg of quinoa flour with yeast liquid activated in warm water in advance, add water to adjust until the surface of the dough is smooth, moderately soft and hard; put the dough in the fermentation box to fully Ferment until spongy tissue is formed, control temperature at 35°C, relative humidity at 75-85%, and continue fermentation for 1....

Embodiment 3

[0047] Example 3 Scallion soda crackers

[0048] 1. Preparation of quinoa flour: select quinoa, remove impurities, rinse with water until no foam is produced, place in an oven at 75°C to dry until the moisture content is 6.5%, pass through a 60-mesh sieve after cyclone milling, and set aside.

[0049] 2. Raw material formula: quinoa flour 3kg, high-gluten wheat flour 4kg, water 3kg, vegetable oil 0.8kg, butter 0.6kg, white sugar 0.5kg, active dry yeast 0.1kg, salt 0.1kg, shallot powder 0.1kg.

[0050] 3. Production process:

[0051] (1) Flour adjustment and fermentation for the first time: Mix 2.7kg of sifted high-gluten wheat flour and 0.75kg of quinoa flour with pre-activated yeast liquid with warm water, add water to adjust until the surface of the dough is smooth, moderately soft and hard; put the dough in the fermentation box Fully ferment in medium until spongy tissue is formed, control temperature at 35°C, relative humidity at 75-85%, and continue fermentation for 1.5h...

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Abstract

The invention discloses Chenopodium quinoa soda biscuits and a making method thereof. The Chenopodium quinoa soda biscuits comprise, by weight, 30-40 parts of Chenopodium quinoa flour, 30-40 parts ofhigh-gluten wheat flour, 30-40 parts of water, 8-10 parts of vegetable oil, 6-8 parts of butter, 5-8 parts of white granulated sugar, 1-2 parts of active dry yeast and 1 parts of salt. The Chenopodiumquinoa soda biscuits are mainly made by raw materials such as the Chenopodium quinoa flour, the high-gluten wheat flour, the water, the vegetable oil, the butter, the white granulated sugar, the active dry yeast and the salt through procedures such as raw material preparation, primary mixing and fermentation, secondary mixing and fermentation, crisping, rolling and forming, baking and cooling. The making method has the advantages that high proportion of the Chenopodium quinoa flour is kept, the processability deficiency of the Chenopodium quinoa flour is overcome, and the made Chenopodium quinoa soda biscuits are rich in nutrition, crispy in taste and capable of satisfying consumers' requirements on different flavors.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quinoa soda biscuit and a preparation method thereof. Background technique [0002] Quinoa, also known as South American quinoa and quinoa, is native to the Andes region of South America and is a traditional food crop for the local people. Quinoa grains are rich in nutritional value, containing 12.5% ​​to 16.7% protein, 58.1% to 64.2% starch, 5.5% to 8.5% fat, and various vitamins and minerals. At the same time, quinoa grains contain bioactive functional components such as flavonoids and polyphenols. [0003] Biscuits, as a kind of baked food with rich nutrition, various flavors, easy to carry and durable to storage, are generally loved by consumers. Among them, the soda biscuit is a kind of fermented biscuit with a crisp taste and clear layers by using the carbon dioxide produced by the biological leavening agent during the growth and reproduction process and the sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A21D2/02
CPCA21D2/02A21D2/34A21D2/36A21D2/368A21D13/06
Inventor 任贵兴刘羽桐赵增伟杨修仕郭慧敏陈银焕
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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