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Tapioca whole-flour crisp biscuit and factory production method thereof

A technology of cassava whole flour and crispy biscuits, which is applied in baked food, baking, food science, etc., can solve the problems of poor extensibility and extensibility of dough, sticky mold, roughness, etc., achieve unique sugarcane aroma and improve economical The effect of high benefit and nutritional value

Inactive Publication Date: 2017-05-24
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the protein content of cassava whole flour is only 1% to 3%, when it is used as raw material for industrial production of biscuits, the dough particles lack the network and embedding function of gluten, and most of them are directly exposed. The cohesive force is weak, the dough extensibility and expandability are poor, the dough is easy to break and stick to the mold when the cake is formed, and the surface of the cake is easy to peel and not smooth, and the shape of the cake is not complete, so the forming and demoulding of the cake are difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A factory production method of cassava full-flour crisp biscuits, comprising the following steps:

[0026] (1) Weigh 700 parts of non-instant food-grade cassava whole flour, 300 parts of wheat flour, 180 parts of white sugar powder, 0.5 part of ammonium bicarbonate, 0.05 part of sodium metabisulfite, 0.2 part of table salt; In the material bucket, cover the sealing cover, start the motor and stir for about 35 seconds;

[0027] (2) Weighing concentration is 70 parts of sugarcane concentrated juice of 67 ° of Bx; 300 parts of vegetable oils, 180 parts of water, they are added to the mixing tank respectively under the starting state, stir until becoming even dough, not sticking hands;

[0028] (3) Start the power supply of the biscuit production line, set the transmission frequency of the biscuit chain to 8Hz, move the dough into the feeding barrel of the forming system, and roll to obtain a smooth and complete biscuit;

[0029] (4) Baking, start the baking machine in adv...

Embodiment 2

[0032] A factory production method of cassava full-flour crisp biscuits, comprising the following steps:

[0033] Non-instant food grade cassava whole flour 700-900 parts; wheat flour 100-300 parts, sugarcane concentrated juice 70-150 parts; white sugar powder 180-250 parts; vegetable oil 300-400 parts, ammonium bicarbonate 0.25-0.5 parts; coke 0.05-0.1 parts of sodium sulfite; 0.2-0.4 parts of table salt; 0.05-0.2 parts of baking soda; 180-250 parts of water.

[0034] (1) 900 parts of non-instant food-grade cassava whole flour, 100 parts of wheat flour, 250 parts of white sugar powder, 0.25 parts of ammonium bicarbonate, 0.1 part of sodium metabisulfite, 0.4 parts of table salt; 0.05 parts of baking soda, all transferred to the mixing bucket Inside, cover the airtight lid, start the motor and stir for 35 seconds;

[0035] (2) Weighing concentration is 150 parts of sugarcane concentrated juice of 63 ° of Bx; 400 parts of vegetable oils, 250 parts of water, they are respective...

Embodiment 3

[0040] A kind of cassava all-flour crispy biscuit consists of the following components in parts by weight:

[0041] 800 parts of non-instant food-grade cassava whole flour; 200 parts of wheat flour; 120 parts of sugarcane concentrated juice; 210 parts of white sugar powder; 350 parts of vegetable oil; 0.3 parts of ammonium bicarbonate; ; 220 parts of water.

[0042] The factory production method of the whole powder crisp biscuit of cassava, comprises the following steps:

[0043] (1) Weigh non-instant food-grade whole cassava flour, wheat flour, white sugar powder, ammonium bicarbonate, sodium metabisulfite, salt and baking soda in proportion, move to a mixing bucket, and mix well;

[0044] (2) Weigh the concentrated sugarcane juice, vegetable oil and water, add them in the mixing bucket under the stirring state, and stir them into a uniform dough;

[0045] (3) Start the power supply of the biscuit production line and set its transmission speed frequency;

[0046] (4) roll ...

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Abstract

A tapioca whole-flour crisp biscuit is composed of, by weight, 700-900 parts of non-instant food-grade tapioca whole-flour, 100-300 parts of wheat flour, 70-150 parts of sugarcane concentrated juice, 180-250 parts of white granulated sugar powder, 300-400 parts of vegetable oil, 0.25-0.5 part of ammonium hydrogen carbonate, 0.05-0.1 part of sodium metabisulfite, 0.2-0.4 part of edible salt, 0.05-0.2 part of and 180-250 parts of water. The invention further discloses a factory production method of the biscuit. The crisp biscuit is factory-produced by using the non-instant food-grade tapioca whole-flour to replace 70-90% wheat flour, and the tapioca whole-flour is different from the wheat flour in composition and property and rich in dietary fiber, so that the biscuit is crisp in taste, contains rich dietary fiber, trace element, mineral element, polyphenols, amino acid and dodecanol and is high in nutritional value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cassava full-flour crispy biscuit and a factory production method thereof. Background technique [0002] Biscuit is a kind of baked food loved by people all over the world. It is mainly made of wheat flour, adding sugar, vegetable oil, essence, food additives and water. In recent years, with the improvement of people's requirements for food diversification and nutrition, biscuit with diversified biscuit raw materials and comprehensive nutrition has been paid more and more attention by people. [0003] Non-ready-to-eat food-grade cassava powder is a powdery substance produced from fresh cassava that meets the requirements of relevant national food standards. It preserves most of the dry matter other than the outer skin of cassava and is rich in dietary fiber, vitamins, and amino acids. , calcium, potassium and other trace and mineral elements, but low in pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/366
Inventor 古碧谢彩锋陆海勤杭方学李凯
Owner GUANGXI UNIV
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