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Method for making crispy biscuits with characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling

A technology of wheat flour and crispy biscuits, which is applied in the field of food processing, can solve the problems that need to be developed, achieve the effect of reducing lipase activity and microbial content, and improving food safety

Pending Publication Date: 2020-04-14
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on the food treatment and application of wheat bran has been reported, but the research on the blunt enzyme reduction treatment of wheat gluten to improve its food utilization has yet to be carried out

Method used

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  • Method for making crispy biscuits with characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling
  • Method for making crispy biscuits with characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling
  • Method for making crispy biscuits with characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The method for making crispy biscuits with the characteristic of delaying starch digestion by using microwave blunt enzyme reduced bacteria wheat flour is as follows:

[0032] The process of preparing blunt enzyme reduced bacterium wheat secondary flour is as follows:

[0033] S101, microwave, evenly spread the wheat flour on the flat plate, the thickness of the material is 0.5mm, put the flat plate in the microwave equipment, the microwave power is 200W, and process for 20s;

[0034] S102, cooling, cooling the microwave-treated wheat secondary flour to room temperature to prepare blunted enzyme-reduced wheat secondary flour;

[0035] Processed crispy biscuits with delayed starch digestion properties as:

[0036] S201, sieving, passing the low-gluten flour used for processing, blunted enzyme-reduced bacterium wheat flour respectively through a 60-mesh sieve;

[0037] S202, stir the ingredients, weigh 90 parts of low-gluten flour, 10 parts of blunt enzyme reduced bacte...

Embodiment 2

[0042] The method for making crispy biscuits with the characteristic of delaying starch digestion by using microwave blunt enzyme reduced bacteria wheat flour is as follows:

[0043] The process of preparing blunt enzyme reduced bacterium wheat secondary flour is as follows:

[0044] S101, microwave, evenly spread the wheat flour on the plate, the thickness of the material is 2mm, put the plate in the microwave equipment, the microwave power is 400W, and process for 40s;

[0045] S102, cooling, cooling the microwave-treated wheat secondary flour to room temperature to prepare blunted enzyme-reduced wheat secondary flour;

[0046] Processed crispy biscuits with delayed starch digestion properties as:

[0047] S201, sieving, passing the low-gluten flour and blunt enzyme-reduced bacterium wheat flour used for processing through an 80-mesh sieve respectively;

[0048] S202, stir the ingredients, weigh 75 parts of low-gluten flour, 25 parts of blunt enzyme reduced bacterium wheat f...

Embodiment 3

[0053] The method for making crispy biscuits with the characteristic of delaying starch digestion by using microwave blunt enzyme reduced bacteria wheat flour is as follows:

[0054] The process of preparing blunt enzyme reduced bacterium wheat secondary flour is as follows:

[0055] S101, microwave, evenly spread the wheat flour on the plate, the thickness of the material is 5mm, put the plate in the microwave equipment, the microwave power is 600W, and process for 60s;

[0056] S102, cooling, cooling the microwave-treated wheat secondary flour to room temperature to prepare blunted enzyme-reduced wheat secondary flour;

[0057] Processed crispy biscuits with delayed starch digestion properties as:

[0058] S201, sieving, passing the low-gluten flour used for processing, blunted enzyme-reduced bacterium wheat flour respectively through a 60-mesh sieve;

[0059] S202, stir the ingredients, weigh 50 parts of low-gluten flour, 50 parts of blunt enzyme reduced bacterium wheat f...

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Abstract

The invention relates to a method for making crispy biscuits with the characteristic of delaying starch digestion by utilizing microwave enzyme-inactivated bacteria-reduced wheat middling. The invention provides crispy biscuits with the characteristic of delaying starch digestion. The biscuits are prepared from, by mass, 50-90 parts of low-gluten flour, 10-50 parts of enzyme-inactivated and bacteria-reduced wheat middling, 20-35 parts of powdered sugar, 20-30 parts of butter, 6-15 parts of egg liquid, 3-10 parts of skim milk powder, 2-5 parts of corn starch, 0.5-2 parts of baking powder, 0.2-0.5 part of salt and 10-20 parts of water. The crispy biscuits prepared from enzyme-inactivated bacteria-reduced wheat middling are not obviously different from common crispy biscuits without wheat middling in texture property, and have the functional characteristic of delaying starch digestion and excellent ductility. The problem that the wheat middling is unstable in quality, low in rate of utilization in food and the like is solved, and a new way is provided for high-value utilization of wheat middling in food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making crispy biscuits with the characteristic of delaying starch digestion by using microwave inactivated enzymes to reduce bacteria from wheat flour. Background technique [0002] my country is a large wheat planting country, and its wheat planting area and output both rank first in the world. Wheat secondary flour, also known as tail flour, is one of the main by-products in the wheat processing process, accounting for about 3-5% of the wheat grain, and with the increasing demand for fine flour in the market, the output of secondary flour is also increasing. rising trend year by year. Secondary powder is mainly composed of aleurone layer, outer endosperm and part of the outer skin, and is rich in nutrients such as starch, protein, dietary fiber, minerals, vitamins, and active substances such as phenolic acids and flavonoids, especially the dietary fiber ...

Claims

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Application Information

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IPC IPC(8): A21D2/14A21D2/18A21D2/34A21D2/36A21D6/00A21D8/06A21D10/00A21D15/02
CPCA21D2/14A21D2/181A21D2/186A21D2/34A21D2/36A21D6/00A21D6/001A21D6/003A21D6/005A21D8/06A21D10/002A21D10/005A21D15/02
Inventor 隋勇梅新何建军施建斌蔡沙陈学玲范传会蔡芳王少华邱建辉
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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