Wheat germ biscuit and processing technology thereof

Abstract

The invention discloses a wheat germ biscuit and a processing technology thereof. The wheat germ biscuit is prepared by performing primary fermentation on 1/2 of wheat germ powder, 1/2 of low-gluten flour, peach gum powder, compound fruit and vegetable juice, whole milk powder and white sugar powder through fermentation probiotics and then carrying out secondary fermentation after adding shortening, the remaining 1/2 of wheat germ powder, 1/2 of low-gluten flour, salt and baking soda and carrying out low-temperature baking. Each wheat germ biscuit comprises the following raw materials, by mass: 50% of wheat germ powder and low-gluten flour, 1 to 3% of whole milk powder, 6 to 10% of white sugar powder, 0.5 to 1% of fermented probiotics, 1 to 2% of peach gum powder, 0.5 to 1% of salt, 1 to 3% of baking soda, 10 to 15% of shortening and 15 to 30% of compound fruit and vegetable juice. The wheat germ powder accounts for 3 to 12% of the total mass of the raw materials. According to the invention, the finished biscuit product having advantages of being uniform in color and luster, complete in shape, uniform in thickness, clear in texture and obvious in fracture layering not only has richwheat germ fragrance, faint scent of various fruits and vegetables, and light yoghourt fragrance but also has crispy and delicious tastes with obvious fluffy feeling and moderately sweet and sour flavor.

Description

technical field [0001] The invention belongs to the technical field of wheat germ deep processing, and in particular relates to a wheat germ biscuit and a processing technology thereof. Background technique [0002] The protein content of wheat germ is more than 31%, of which, glutenin accounts for 18.9%, glutenin accounts for 0.30-0.37%, and gliadin accounts for 14.0%. It is an important source of high-quality protein and contains 8 kinds of amino acids necessary for human body. The content of lysine is as high as 18.5%, which is 6-7 times higher than that of rice and white flour. The content of linoleic acid in wheat germ accounts for 60%, 80% of which are polyunsaturated fatty acids, and linoleic acid is the most important of the three essential fatty acids in the human body, which can reduce blood fat and prevent atherosclerosis . In addition to these conventional nutrients, it is also rich in glutathione, wheat germ agglutinin, vitamin E and other active substances. ...

AI Technical Summary

Problems solved by technology

However, the viscosity of wheat germ powder is poor. When it is added too much, it will affect the hardness of the biscuit and is easy to break. At the same time, the existing wheat germ biscuits are generally prepared by directly mixing wheat germ powder with other raw materials and baking, or using dry yeast. Fermentation of wheat germ dough improves the crispness of formed biscuits, but neither method can release the nutrients in wheat germ. The protein in germ powder mainly exists in the form of macromolecules, and the flavor is relatively simple

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