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Wheat malt biscuit and making method thereof

A technology of wheat germ and biscuits, which is applied in baking, dough processing, baked food, etc., to achieve the effect of broadening the application range, broad market prospects, and highlighting the chocolate-colored appearance

Pending Publication Date: 2018-01-30
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on processing biscuits with wheat germ as raw material, especially the production of crisp biscuits, has not been reported at home and abroad.

Method used

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  • Wheat malt biscuit and making method thereof
  • Wheat malt biscuit and making method thereof
  • Wheat malt biscuit and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of wheat germ biscuit, uses whole wheat germ powder to replace part of wheat flour, and wheat flour and whole wheat germ powder are used as main ingredients, and its total mass is 100%, and the ratio (mass ratio) of whole wheat germ flour to wheat flour is:

[0037]Wheat flour (moisture basis, moisture content 13.5g / 100g) 80%

[0038] Whole wheat germ powder (moisture basis, moisture content 5.3g / 100g) 20%

[0039] The wheat flour is a commercially available product, and the product quality meets the requirements of GB / T 1355-1986 (wheat flour) and NY / T 421-2010 (green food wheat and wheat flour).

[0040] The whole wheat malt powder is obtained by pulverizing wheat malt for beer brewing, and the particle size of the whole wheat malt powder is required to be ≤2 mm, and the specific quality indexes are shown in Table 3.

[0041] Table 3 Wheat Germ Quality Index

[0042]

[0043] A wheat malt biscuit, using whole wheat germ powder to replace part of wheat flou...

Embodiment 2

[0058] A kind of wheat germ biscuit, uses whole wheat germ powder to replace part of wheat flour, and wheat flour and whole wheat germ powder are used as main ingredients, and its total mass is 100%, and the ratio (mass ratio) of whole wheat germ flour to wheat flour is:

[0059] Wheat flour (moisture basis, moisture content 13.5g / 100g) 50%

[0060] Whole wheat germ powder (moisture basis, moisture content 5.3g / 100g) 50%

[0061] The wheat flour is a commercially available product, and the product quality meets the requirements of GB / T 1355-1986 (wheat flour) and NY / T 421-2010 (green food wheat and wheat flour).

[0062] The whole wheat malt powder is obtained by pulverizing wheat malt for beer brewing. The particle size of whole wheat malt powder is required to be ≤2mm, and the specific quality indicators are shown in Table 1.

[0063] Table 5 Wheat Germ Quality Index

[0064]

[0065] A wheat malt biscuit, using whole wheat germ powder to replace part of wheat flour, w...

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Abstract

The invention relates to a wheat malt biscuit and a making method thereof. Part of wheat flour is replaced by whole wheat malt flour, and the wheat flour and the whole wheat malt flour serve as main materials to make wheat malt biscuit, and meanwhile syrup, vegetable oil, baked milk powder, a leavening agent, shortening, eggs, salt, water and the like are added to serve as auxiliary materials. Thesurface of the wheat malt biscuit is in a convex pattern shape, a cross section organization structure is porous, and the biscuit has puffy taste. The part of wheat flour is replaced by the whole wheat malt flour, the dough shortness can be improved, the crispness of the short biscuit can be improved, and the processing problem of insufficient weak strength flour raw materials is solved. In addition, the added whole wheat malt flour can also remarkably increase the content of dietary fiber in the short biscuit, and accordingly the nutrition and function characteristics of the wheat malt biscuit are improved.

Description

technical field [0001] The invention relates to a wheat malt biscuit and a production method thereof. The purpose is to use wheat germ as a raw material to develop a crispy biscuit product with high nutritional value, strong roasted aroma of wheat germ and remarkable quality characteristics. It belongs to the technical field of baked food processing . Background technique [0002] Wheat malt is the beer brewing raw material obtained from wheat through the malting process. Compared with barley malt, wheat malt has higher amylase and glycoprotein content, higher saccharification power and leaching rate; beer made from wheat malt has better foam retention, mellowness and flavor stability, and the production cost is lower. lower. Along with domestic wheat beer (wheat malt consumption more than 40%) product is popular, the position of wheat malt in beer brewing industry is more and more important. [0003] The malting process is mainly divided into two parts: germination and g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/38
Inventor 郭萌萌杨斌杜金华徐康张开利
Owner SHANDONG AGRICULTURAL UNIVERSITY
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