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Chive soda biscuit

A technology of soda biscuits and chives, applied in baking, baked goods, food science and other directions, can solve the problems of flour loss, high wet gluten content of wheat flour, hard skin of biscuits, etc., so as to reduce the fermentation time and frequency, and make the biscuits crispy. Tasty, glossy finish

Inactive Publication Date: 2014-01-15
JIANGSU MEIZIZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the high wet gluten content of wheat flour in the existing soda biscuits, the surface of the biscuits made by baking is not glossy. If the time is too long, the acidity will be too high, the flour will be lost, and the output rate will be relatively low.

Method used

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Embodiment Construction

[0007] A scallion soda biscuit, comprising the following components and weight ratio: 30 parts of main ingredient mixed flour, 5 parts of palm oil, 0.03 part of citric acid, 0.2 part of fresh yeast, 0.003 part of fresh creamer, 0.05 part of food flavor, enzyme 0.002 part of preparation, 0.003 part of sodium pyrosulfite, 0.6 part of chives and 0.6 part of seasoning salt, the mixed flour of the main ingredient is 25% wheat flour with 40% wet gluten content and 30% wheat flour with 60% wet gluten content It is made by mixing; the above-mentioned materials are stirred with warm water according to the proportion, and the secondary fermentation is carried out for 5 hours, and then multi-layer lamination is carried out with a laminating machine, and finally the semi-finished product is baked in an oven at 425°C for 5 minutes , and finally make the finished chive soda cracker.

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Abstract

The invention relates to a chive soda biscuit. The chive soda biscuit comprises, by weight, 30 parts of stuffed straight as a main ingredient, 5 parts of palm oil, 0.03 part of citric acid, 0.2 part of fresh yeast, 0.003 part of fresh creamer, 0.05 part of edible essence, 0.002 part of zymin, 0.003 part of sodium pyrosulfite, 0.6 part of chive and 0.6 part of salt as the seasoner. The stuffed straight as the main ingredient is formed by mixing 40% of wheatmeal with the wet gluten being 25% and 60% of wheatmeal with the wet gluten being 30%. Two kinds of wheatmeal with different wet gluten contents are adopted to be mixed according to a certain component ratio, so that the produced soda biscuit tastes fragile and is smooth in surface; the fermentation time is shortened, the fermentation times are reduced, and therefore the yield can be improved; the biscuit tastes delicious by adding the chive as an auxiliary material.

Description

technical field [0001] The invention relates to a chive soda biscuit, which belongs to the technical field of food. Background technique [0002] Due to the high wet gluten content of wheat flour in the existing soda biscuits, the surface of the biscuits made by baking is not glossy. If the time is too long, the acidity will be too high, the flour will be lost, and the output rate will be relatively low. Contents of the invention [0003] The present invention aims at the above-mentioned defects, and aims to provide a chive soda biscuit with crispy taste, glossy surface and good production capacity. [0004] The technical solution adopted in the present invention is: a chive soda biscuit, including components and weight ratio: 30 parts of main ingredient mixed flour, 5 parts of palm oil, 0.03 part of citric acid, 0.2 part of fresh yeast, 0.003 part of fresh creamer 0.05 part, 0.05 part of edible flavor, 0.002 part of enzyme preparation, 0.003 part of sodium metabisulfite...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 陈仕华
Owner JIANGSU MEIZIZI FOOD
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