CN111903734A - Hulless oat flour biscuit - Google Patents

Hulless oat flour biscuit Download PDF

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Publication number
CN111903734A
CN111903734A CN202010818567.5A CN202010818567A CN111903734A CN 111903734 A CN111903734 A CN 111903734A CN 202010818567 A CN202010818567 A CN 202010818567A CN 111903734 A CN111903734 A CN 111903734A
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CN
China
Prior art keywords
parts
oat flour
biscuit
flour
soybean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010818567.5A
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Chinese (zh)
Inventor
赵迎中
苗江
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Individual
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Individual
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Filing date
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Application filed by Individual filed Critical Individual
Priority to CN202010818567.5A priority Critical patent/CN111903734A/en
Publication of CN111903734A publication Critical patent/CN111903734A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses oat flour biscuits which comprise, by weight, 55-70 parts of oat flour, 25-40 parts of soybean flour, 3-5 parts of wheat gluten, 1 part of yeast powder, 1 part of baking soda, 3-7 parts of vegetable oil, 65-75 parts of purified water and 1.5-2.5 parts of salt. Has the advantages that: the health food is balanced in nutrition and convenient to eat, is a low-fat, low-energy, low-sugar, high-nutrition and high-fiber health food with three low, two high contents, is rich in soybean protein, stigmasterol, unsaturated fatty acid, soybean phospholipid, saponin, protease inhibitor, calcium, phosphorus and other trace elements, a plurality of amino acids and B vitamins, linoleic acid and fatty acid, has a certain effect of preventing and treating diseases caused by atherosclerosis, has the effects of reducing blood fat, reducing cholesterol, preventing cardiovascular and cerebrovascular diseases, preventing cancer, supplementing calcium, promoting gastrointestinal motility and facilitating defecation.

Description

Hulless oat flour biscuit
The technical field is as follows:
the invention relates to food, in particular to oat flour biscuits.
Background art:
according to the current diet condition of Chinese people, it is easy to find that the staple food mainly comprises rice and flour and the minor cereals and fried vegetables are used as auxiliary materials in the daily diet of Chinese people. Dietary habits are relatively unreasonable, especially five large indicators of energy, protein, fat, carbohydrate and dietary fiber are structurally and unreasonable. In the past for a long time, diabetes, cardiovascular and cerebrovascular diseases and other 'rich and noble diseases' are increasing. Occupies 20 percent of the moon of China.
The invention content is as follows:
the invention aims to provide oat flour biscuits which are balanced in nutrition and convenient to eat.
The invention is implemented by the following technical scheme: the oat flour biscuit comprises the following components in parts by weight: 55-70 parts of hulless oat flour, 25-40 parts of soybean flour, 3-5 parts of wheat gluten, 1 part of yeast powder, 1 part of baking soda, 3-7 parts of vegetable oil, 65-75 parts of purified water and 1.5-2.5 parts of salt.
Preferably, the hulless oat flour is whole wheat flour with wheat bran obtained by sieving through a sieve of 80-100 meshes.
Preferably, the soybean flour is soybean flour obtained by sieving through a sieve of 80-100 meshes.
Preferably, the vegetable oil is any one of soybean oil, sunflower oil, olive oil, rapeseed oil or linseed oil.
Preferably, the wheat gluten can be replaced by artemisia seed powder, and the weight part of the artemisia seed powder is 1-1.5 parts.
Preferably, the wheat gluten can be replaced by sodium polyacrylate, and the addition amount of the sodium polyacrylate is less than 0.05% of the weight.
Preferably, the wheat gluten can be replaced by azoformamide, and the addition amount of the azoformamide is less than 0.04% of the weight.
Preferably, any one or any combination of 5-10 parts of milk, 3-4 parts of margarine, 5-10 parts of eggs, 3-5 parts of dried fruits, 5-10 parts of pumpkin paste, 5-10 parts of purple sweet potato paste, 5-10 parts of pearl barley powder and 5-10 parts of quinoa powder can be added according to taste.
Preferably, the jerusalem artichoke powder or the maple sugar accounting for 5 to 15 percent of the total weight can also be added.
The invention has the advantages that: the health food is balanced in nutrition and convenient to eat, is a low-fat, low-energy, low-sugar, high-nutrition and high-fiber health food with three low, two high contents, is rich in soybean protein, stigmasterol, unsaturated fatty acid, soybean phospholipid, saponin, protease inhibitor, calcium, phosphorus and other trace elements, a plurality of amino acids and B vitamins, linoleic acid and fatty acid, has a certain effect of preventing and treating diseases caused by atherosclerosis, has the effects of reducing blood fat, reducing cholesterol, preventing cardiovascular and cerebrovascular diseases, preventing cancer, supplementing calcium, promoting gastrointestinal motility and facilitating defecation.
The specific implementation mode is as follows:
example 1:
step one, dough kneading: weighing 65 g of hulless oat flour, 30 g of soybean flour, 5 g of wheat gluten, 1 g of yeast powder, 1 g of baking soda and 1.5 g of salt, uniformly mixing, adding 5 g of vegetable oil, uniformly mixing, adding 70 g of purified water, and kneading into dough;
step two, fermentation: the well-blended dough is proofed for 2 hours at room temperature;
thirdly, forming, namely rolling the proofed dough and forming;
fourthly, baking at the surface temperature of 150 ℃ and the primer temperature of 160 ℃ for 16 minutes
And fifthly, cooling to room temperature to obtain the oat flour biscuits.
The hulless oat flour is whole wheat flour with wheat bran, which is obtained by sieving hulless oat flour with a sieve of 80-100 meshes; the oat flour has chewy mouthfeel and is rich in microelements such as calcium, phosphorus and the like. A plurality of amino acids and B vitamins and linoleic acid and fatty acid, has certain prevention and treatment effects on diseases caused by atherosclerosis, promotes gastrointestinal peristalsis, is beneficial to defecation, and has the physical and chemical properties: 12.3 to 15.6 percent of protein, 6.9 to 8 percent of fat, 54mg/Kg of calcium, 429mg/Kg of potassium, 523 mg/Kg of phosphorus, 13.2 percent of dietary fiber and low glycemic index.
The soybean flour is soybean flour obtained by sieving northeast soybeans with a sieve of 80-100 meshes; the northeast soybean flour is rich in soybean protein, stigmasterol, unsaturated fatty acid, soybean phospholipid, saponin and protease inhibitor, and has the physical and chemical properties of reducing blood fat and cholesterol, preventing cardiovascular and cerebrovascular diseases, preventing cancer, supplementing calcium, promoting gastrointestinal peristalsis, facilitating defecation: 35-39% of protein, 15-19% of fat, 36.7mg/Kg of calcium, 57.1mg/Kg of phosphorus, 11mg/Kg of iron, 13.2% of dietary fiber and low glycemic index.
Because the viscosity of the hulless oat flour and the soybean flour is low, the forming is poor, and the hulless oat flour and the soybean flour are fragile, the wheat gluten is added as a thickening agent; or 1.5 g of artemisia seed powder, 0.045% of sodium polyacrylate in total weight and 0.035% of azodicarbonamide in total weight are used as the thickening agent instead of the wheat gluten.
Baking soda is heated to generate gas, overflow is limited, the expansion degree of tissues is increased, and the brittleness of products is reduced.
According to individual taste, any one or any combination of 5-10 g of milk, 3-4 g of margarine, 5-10 g of eggs, 3-5 g of dried fruits, 5-10 g of pumpkin paste, 5-10 g of purple sweet potato paste, 5-10 g of pearl barley powder and 5-10 g of quinoa powder can be added in the dough kneading process.
In the dough kneading process, jerusalem artichoke powder or maple sugar accounting for 5-15% of the total weight can be added to improve the sweet taste.

Claims (9)

1. The oat flour biscuit is characterized by comprising the following components in parts by weight: 55-70 parts of hulless oat flour, 25-40 parts of soybean flour, 3-5 parts of wheat gluten, 1 part of yeast powder, 1 part of baking soda, 3-7 parts of vegetable oil, 65-75 parts of purified water and 1.5-2.5 parts of salt.
2. The oat flour biscuit of claim 1, wherein the oat flour is whole wheat flour with wheat bran obtained by sieving through an 80-100 mesh sieve.
3. The oat flour biscuit of claim 1, wherein the soybean flour is soybean flour obtained by sieving through an 80-100 mesh sieve.
4. The oat flour biscuit of claim 1, wherein the vegetable oil is any one of soybean oil, sunflower oil, olive oil, rapeseed oil or linseed oil.
5. The oat flour biscuit of claim 1, wherein the wheat gluten can be replaced by artemisia seed powder, and the artemisia seed powder is 1-1.5 parts by weight.
6. Oat flour biscuit according to claim 1, characterized in that the wheat gluten is replaced by sodium polyacrylate, the amount of sodium polyacrylate added being less than 0.05% by weight.
7. Naked oat flour biscuit according to claim 1, characterized in that the vital gluten is replaced by azodicarbonamide, the amount of azodicarbonamide added being less than 0.04% by weight.
8. The oat flour biscuit of claim 1, wherein any one or any combination of 5-10 parts of milk, 3-4 parts of margarine, 5-10 parts of eggs, 3-5 parts of dried fruits, 5-10 parts of pumpkin paste, 5-10 parts of purple sweet potato paste, 5-10 parts of coix seed powder and 5-10 parts of quinoa powder can be added according to taste.
9. The hulless oat flour biscuit of claim 4, wherein the hulless oat flour biscuit is further added with Jerusalem artichoke powder, maple sugar or xylitol, wherein the Jerusalem artichoke powder, the maple sugar or the xylitol accounts for 5-15% of the total weight of the hulless oat flour biscuit.
CN202010818567.5A 2020-08-14 2020-08-14 Hulless oat flour biscuit Pending CN111903734A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010818567.5A CN111903734A (en) 2020-08-14 2020-08-14 Hulless oat flour biscuit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010818567.5A CN111903734A (en) 2020-08-14 2020-08-14 Hulless oat flour biscuit

Publications (1)

Publication Number Publication Date
CN111903734A true CN111903734A (en) 2020-11-10

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ID=73283175

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010818567.5A Pending CN111903734A (en) 2020-08-14 2020-08-14 Hulless oat flour biscuit

Country Status (1)

Country Link
CN (1) CN111903734A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288414A (en) * 2007-04-17 2008-10-22 北京亿利高科生物工程技术研究所有限公司 Flour rich in meal fiber and preparation method and application thereof
CN101703090A (en) * 2009-11-15 2010-05-12 内蒙古科技大学 Method for preparing hulless oat breakfast biscuits
CN105994513A (en) * 2016-03-30 2016-10-12 大连工业大学 Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288414A (en) * 2007-04-17 2008-10-22 北京亿利高科生物工程技术研究所有限公司 Flour rich in meal fiber and preparation method and application thereof
CN101703090A (en) * 2009-11-15 2010-05-12 内蒙古科技大学 Method for preparing hulless oat breakfast biscuits
CN105994513A (en) * 2016-03-30 2016-10-12 大连工业大学 Marine flavored potato full flour low-sugar fermented biscuits and manufacture method thereof

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Application publication date: 20201110