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Soda biscuit and processing method of soda biscuit

A soda biscuit and wheat flour technology, applied in the field of soda biscuits, can solve the problems of single nutritional structure and low dietary fiber content, and achieve the effects of improving nutritional value, increasing dietary fiber content, and increasing content

Inactive Publication Date: 2014-09-03
娄志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional structure of biscuits is relatively simple, and the content of dietary fiber in biscuits is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A soda cracker comprising, by weight:

[0017] 55 parts of wheat flour, 16 parts of buckwheat flour, 23 parts of oat flour, 3 parts of yeast powder, 14 parts of shortening, 15 parts of celery juice, 0.8 parts of salt, 1 part of baking soda, some water,

[0018] The specific production process steps are as follows:

[0019] (1) Mix wheat flour, buckwheat flour and oat flour evenly, take 1 / 10 of the total weight and mix them well with yeast powder and stir evenly to make dough;

[0020] (2) Ferment the dough made in step (1) at 28-30°C for 25-30 hours;

[0021] (3) Mix the fermented dough with the remaining wheat flour, buckwheat flour, oat flour, water, shortening, salt, celery juice, and baking soda and stir evenly to make the main dough;

[0022] (4) Ferment the main dough made in step (3) at 28-30°C for 3-5 hours;

[0023] (5) Shaping, rolling, dividing, punching, baking, cooling to room temperature, and packaging the above-mentioned fermented main dough to obtain ...

Embodiment 2

[0025] A soda cracker comprising, by weight:

[0026] 50 parts wheat flour, 35 parts buckwheat flour, 25 parts oat flour, 4 parts yeast powder, 15 parts shortening, 20 parts celery juice, 1 part salt, 1.2 parts baking soda, appropriate amount of water,

[0027] The specific production process steps are as follows:

[0028] (1) Mix wheat flour, buckwheat flour and oat flour evenly, take 1 / 10 of the total weight and mix them well with yeast powder and stir evenly to make dough;

[0029] (2) Ferment the dough made in step (1) at 28-30°C for 25-30 hours;

[0030] (3) Mix the fermented dough with the remaining wheat flour, buckwheat flour, oat flour, water, shortening, salt, celery juice, and baking soda and stir evenly to make the main dough;

[0031] (4) Ferment the main dough made in step (3) at 28-30°C for 3-5 hours;

[0032] (5) Shaping, rolling, dividing, punching, baking, cooling to room temperature, and packaging the above-mentioned fermented main dough to obtain a finis...

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PUM

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Abstract

The invention relates to a soda biscuit and a processing method of the soda biscuit. The soda biscuit is prepared from the following ingredients including wheat flour, buckwheat flour, oat flour, yeast powder, shortening, celery juice, common salt, sodium bicarbonate and a proper amount of water. The soda biscuit and the processing method have the advantages that various cereals are added into the soda biscuit, so that the content of dietary fiber in the biscuit is greatly increased, and in addition, the content of nutrient elements in the biscuit is increased; and meanwhile, the celery juice is added in the preparing process, so that the flavor of the biscuit is improved, the body can be regulated by cellulose and other nutrients contained in the celery juice, and the nutritive value of the biscuit is improved.

Description

technical field [0001] The invention belongs to the field of food, in particular to a soda biscuit. Background technique [0002] The manufacturing feature is to add yeast to part of the wheat flour first, then adjust it into a dough, add the rest of the wheat flour after a long period of fermentation, and then shape it after a short period of fermentation. These biscuits are generally sweet biscuits. Contains sodium bicarbonate to balance the body's pH. However, the nutritional structure of biscuits is relatively simple, and the content of dietary fiber in biscuits is low. Contents of the invention [0003] The purpose of the invention is to provide a soda biscuit, which improves the nutritional content and mouthfeel of the biscuit. [0004] The present invention is realized through the following technical solutions: [0005] A soda cracker comprising, by weight: [0006] 50-60 parts of wheat flour, 20-35 parts of buckwheat flour, 15-30 parts of oat flour, 2-5 parts ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 娄志
Owner 娄志
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