A kind of wheat germ shortbread and preparation method thereof

A technology of wheat germ and wheat flour, which is applied in 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: 2016-04-13
GUANGDONG LONGXIANG FOOD
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

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

[0069] Step 1: Pretreatment of wheat germ;

[0070] Step 2: The treated wheat germ is weighed and milled according to the proportion, mixed with the wheat flour weighed in proportion to form wheat germ-containing flour, and placed for later use;

[0071] Step 3: Pour eggs, white sugar, ghee, cream, lard and water into the dough mixer in sequence and mix well;

[0072] Step 4: Add sodium bicarbonate in proportion to the dough mixer and stir well with the raw materials mixed in step 3;

[0073] Step 5: Add the flour mixed with the wheat germ in step 2 into the dough mixer and mix the raw materials mixed in step 5 together, and stir for 8 minutes to make a doug...

Embodiment 2

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

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

[0082] Step 1: Pretreatment of wheat germ;

[0083] Step 2: The treated wheat germ is weighed and milled according to the proportion, mixed with the wheat flour weighed in proportion to form wheat germ-containing flour, and placed for later use;

[0084] Step 3: Pour eggs, white sugar, ghee, cream, lard and water into the dough mixer in sequence and mix well;

[0085] Step 4: Add sodium bicarbonate in proportion to the dough mixer and stir well with the raw materials mixed in step 3;

[0086] Step 5: Add the flour mixed with the wheat germ in step 2 into the dough mixer and the raw materials mixed in step 5, stir evenly, and stir for 9 minutes to make a doug...

Embodiment 3

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

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

[0095] Step 1: Pretreatment of wheat germ;

[0096] Step 2: The treated wheat germ is weighed and milled according to the proportion, mixed with the wheat flour weighed in proportion to form wheat germ-containing flour, and placed for later use;

[0097] Step 3: Pour eggs, white sugar, ghee, cream, lard and water into the dough mixer in sequence and mix well;

[0098] Step 4: Add sodium bicarbonate in proportion to the dough mixer and stir well with the raw materials mixed in step 3;

[0099] Step 5: Add the flour mixed with the wheat germ in step 2 into the dough mixer and the raw materials mixed in step 5, stir evenly, and stir for 10 minutes to make a d...

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PUM

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Abstract

The invention relates to a formula and a preparation method of shortbread, in particular to a wheat germ shortbread and a preparation method thereof. Wheat germ shortbread uses natural foods such as wheat flour, wheat germ, lard, ghee, butter and eggs as raw materials, and is mixed It is processed by preparation techniques such as , pressing, and baking. It is nutritious, healthy and safe, and has a crisp taste. It is the preferred health food for 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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/38
Inventor 谭益昭
Owner GUANGDONG LONGXIANG FOOD
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