Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Wheat germ crispy cake and making method thereof

A technology of wheat germ and wheat flour, which is applied in the direction of baking, dough processing, baked food, etc., can solve the problems of unfavorable taste in industrial production, lack of taste and fragrance, rough taste of biscuits, etc., and achieve good nutrition, fresh taste, Nutrient-rich effect

Active Publication Date: 2014-06-04
GUANGDONG LONGXIANG FOOD
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then it is supplemented with white sugar powder, grain blending oil, whey powder, salt, compound emulsifier, compound leavening agent, etc. In this formula, the content of wheat germ reaches 20-25%. The obtained biscuits have a rough taste and are easy to break, which is not conducive to industrial production and the taste of the public. In addition, the added whey powder, compound emulsifier and compound leavening agent are all industrial food additives. After chemical processing, the substances contained The ingredients are relatively complex, which is not conducive to human health, and lacks taste and fragrance

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Weigh raw materials according to the following parts by weight: 100 parts of wheat flour, 40 parts of white granulated sugar, 25 parts of eggs, 15 parts of ghee,

[0068] 16 parts of lard, 18 parts of butter, 6 parts of wheat germ, 1 part of water, 0.4 parts of sodium bicarbonate. Prepare according to the following preparation steps:

[0069] Step 1: Pretreating the wheat germ;

[0070] Step 2: Weigh the processed wheat germ according to the proportion and mix it with the proportioned wheat flour to form flour containing wheat germ, and place it for later use;

[0071] Step 3: Pour eggs, white sugar, ghee, butter, lard and water into the dough mixer in sequence according to the proportion and stir evenly;

[0072] Step 4: Proportionally add sodium bicarbonate to the dough mixer and stir evenly with the raw materials mixed in step 3;

[0073] Step 5: Add the flour mixed with wheat germ in step 2 to the dough mixer and mix the raw materials mixed in step 5, and stir fo...

Embodiment 2

[0080] Weigh raw materials according to the following parts by weight: 100 parts of wheat flour, 42 parts of white granulated sugar, 28 parts of eggs, 17 parts of ghee,

[0081] 17 parts of lard, 20 parts of butter, 5 parts of wheat germ, 1 part of water, 0.4 parts of sodium bicarbonate. Prepare according to the following preparation steps:

[0082] Step 1: Pretreating the wheat germ;

[0083] Step 2: Weigh the processed wheat germ according to the proportion and mix it with the proportioned wheat flour to form flour containing wheat germ, and place it for later use;

[0084] Step 3: Pour eggs, white sugar, ghee, butter, lard and water into the dough mixer in sequence according to the proportion and stir evenly;

[0085] Step 4: Proportionally add sodium bicarbonate to the dough mixer and stir evenly with the raw materials mixed in step 3;

[0086] Step 5: Add the flour mixed with wheat germ in step 2 to the dough mixer and mix the raw materials in step 5, stir evenly, and ...

Embodiment 3

[0093] Weigh raw materials according to the following parts by weight: 100 parts of wheat flour, 45 parts of white granulated sugar, 28 parts of eggs, 15 parts of ghee,

[0094] 18 parts of lard, 19 parts of butter, 8 parts of wheat germ, 2 parts of water, 0.4 parts of sodium bicarbonate. Prepare according to the following preparation steps:

[0095] Step 1: Pretreating the wheat germ;

[0096] Step 2: Weigh the processed wheat germ according to the proportion and mix it with the proportioned wheat flour to form flour containing wheat germ, and place it for later use;

[0097] Step 3: Pour eggs, white sugar, ghee, butter, lard and water into the dough mixer in sequence according to the proportion and stir evenly;

[0098] Step 4: Proportionally add sodium bicarbonate to the dough mixer and stir evenly with the raw materials mixed in step 3;

[0099] Step 5: Add the flour mixed with wheat germ in step 2 to the dough mixer and mix the raw materials in step 5, stir evenly, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a formula and a making method of a crispy cake, in particular to a wheat germ crispy cake and a making method of the wheat germ crispy cake. The wheat germ crispy cake is made by raw materials of natural food such as wheat meal, wheat germs, lard oil, yak butter, cream and eggs through making processes such as mixing, pressing and baking, and the wheat germ crispy cake is rich in nutrients, healthy, safe and crispy in taste and is healthy food preferred by mass consumers.

Description

technical field [0001] The invention relates to a formula and a preparation method of shortbread, in particular to a wheat germ shortbread and a preparation method thereof. Background technique [0002] Wheat germ is also called malt powder, germ, golden yellow granule. Malt is one of the germination and growth organs of wheat, accounting for about 2.5% of the whole wheat grain. It is rich in vitamin E, B1 and protein, and its nutritional value is very high. Germ is the root of wheat life and the most nutritious part of wheat. However, because wheat germ only accounts for a small part of wheat species, most flour manufacturers only take the main part of wheat and remove the wheat germ, so wheat germ is a by-product of wheat flour milling, but due to the market demand for wheat germ In addition, there are certain difficulties in preservation and processing, so most flour mills use the separated wheat germ for processing feed or directly discard it as scrap. [0003] Chines...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/08A21D2/38
Inventor 谭益昭
Owner GUANGDONG LONGXIANG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com