Whole wheat biscuits

A technology of biscuits and malt essence, applied in the field of whole wheat biscuits, can solve the problems of neglect and utilization, and achieve the effects of regulating body functions, unique flavor, and balancing human nutrition

Inactive Publication Date: 2019-03-05
周万芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the biscuit production industry, there is no good attention and utilization of wheat bran, which is rich in micronutrients and has a unique role in dietary fiber.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A graham biscuit, comprising the following materials in parts by weight: 53% flour, 3% white sugar, 17% shortening, 4% wheat bran, 0.55% salt, 2% eggs, 0.9% sodium bicarbonate, liquid malt extract 1.09%, sodium stearoyl lactylate 0.15%, calcium carbonate 0.065%, liquid malt extract 1.09%, water 1.74%.

Embodiment 2

[0015] A graham biscuit, comprising the following materials in parts by weight: 55% flour, 3.25% white sugar, 19% shortening, 4.5% wheat bran, 0.6% salt, 2.2% eggs, 0.95% sodium bicarbonate, liquid malt essence 1.11%, sodium stearoyl lactylate 0.17%, calcium carbonate 0.067%, liquid malt extract 1.11%, water 1.94%.

Embodiment 3

[0017] A graham biscuit, comprising the following materials in parts by weight: 57% flour, 3.5% white sugar, 21% shortening, 5% wheat bran, 0.65% salt, 2.4% eggs, 1% sodium bicarbonate, liquid malt essence 1.13%, Sodium Stearoyl Lactylate 0.19%, Calcium Carbonate 0.07%, Liquid Malt Extract 1.13%, Water 2.14%.

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PUM

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Abstract

The invention discloses whole wheat biscuits. The whole wheat biscuits comprise the following substances in parts by weight of 53-57% of flour, 3-3.5% of white granulated sugar, 17-21% of shortening,4-5% of wheat bran, 0.55-0.65% of table salt, 2-2.4% of eggs, 0.9-1% of sodium bicarbonate, 1.09-1.13% of liquid malt extracts, 0.15-0.19% of sodium stearoyl lactylate, 0.065-0.07% of calcium carbonate, 1.09-1.13% of liquid malt extracts and 1.74-2.14% of water. According to the biscuits disclosed by the invention, a given amount of the wheat bran is added to the biscuits, so that vitamins, niacin, folic acid and minerals in the biscuits are complemented, and the unique effect of the wheat bran as dietary fibers can be fully utilized; the whole wheat biscuits provided by the invention are unique in flavor, can contain rich micro nutrients necessary for human bodies, and can complement dietary fibers universally lacking in dietary structure of China; and after the whole wheat biscuits are eaten, the micro nutrients necessary by human bodies can be complemented, and the efficacy of balancing nutrients of the human bodies and regulating organism functions can be achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a graham biscuit. Background technique [0002] In the current biscuit market, there are many varieties, including sandwich biscuits, chocolate-coated biscuits, fancy biscuits and so on. Some varieties of biscuits are fortified with nutrients such as iron, calcium, and vitamins to varying degrees, but the flour used to make biscuits is all finely processed flour. Wheat grains are rich in vitamins (B1, B2, B6, E) and micronutrients such as niacin, folic acid and minerals (iron, calcium), but most of these micronutrients are contained in the wheat cortex (including lake powder layer). After wheat is processed into fine flour, more of these micronutrients mentioned above are lost, that is, they remain in the wheat bran. In addition, wheat bran is a kind of dietary fiber. The main component of this dietary fiber is polysaccharides that cannot be digested by digestive enzymes in the h...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/36
CPCA21D13/02A21D2/36
Inventor 周万芳
Owner 周万芳
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