High Fiber Sugar

Into the topic : Functional status and future of sugar

Biscuits are wheat flour, Carbohydrate , Grease, Dairy , Eggs and other raw materials as the main product formed by baking. Crisp biscuit taste, light weight, a complete block open, easy-to-preservation, packaging and easy to carry and convenient to eat. Biscuit industry in China developed rapidly in recent years, biscuits level, type of variety. Overall, are headed in the natural, nutrition, health, safety, flavor, crisp texture, shape innovative direction. In order to adapt to market change, high nutrition, low calorie, low fat, low sugar or sugar-free biscuits become the focus of research and development, traditional syrup substitutes have emerged.

1, high-fiber characteristics of sugar-free syrup

1, functional. Testability water-soluble dietary fiber content of 20%. The results show that water-soluble dietary fiber with control diabetes, improve glucose metabolism, a significant effect on the laxative. It is the manufacture of low-calorie, low fat, low cholesterol, low sodium health Food Important raw materials; has good texture, can improve the taste of greasy food.

2, low sweetness of. Sweetness of sucrose is only about 50%. Pure sweet soft, sweet especially good, no bitter taste.

3, low-energy quantization. Energy value of sugar products is only 1 / 6.

Sugar cookies in the preparation of more oil, relatively low water content also seemed to need to add dietary fiber, and use its oil absorption properties. Moreover, cookies baking on Flour Gluten is relatively low quality requirements, but also easy to add a large proportion of dietary fiber, it is very suitable for high-fiber sugar-free syrup production to “sugar-free, dietary fiber” for the concept of multiple health biscuits.

Current tough cookies, crisp cookies, soda biscuits, waffles and other biscuit, soda biscuit oil, with a lower sugar content and fermentation technology used is very suitable for nutrition and health care needs, tenacity biscuit in the oil, and lower sugar content, it can also be used to play “health” concept.

Second, high-fiber sugar-free syrup in the biscuit

(1) sugar-free soda crackers 1, the basic formula First tune powder formulations: biscuit flour 1000g, instant yeast 26g, water 400g (22 ).

Second tone powder formulations: biscuit flour 1000g, wheat bran fiber or residue fiber 160g, high-fiber sugar-free syrup 300g, whole milk powder 40g, eggs 80g, Peanut oil 50g, plus zinc refining Salt 20g, baking soda 10g, 20g water, amount of dough improvers.

2, production technology Raw deal? For the first time transferred powder? First fermentation? Second tone powder? Second fermentation? Roll? Print forming? Baking? Cool? Order? Packaging? Finished.

3, process elements

With the speed and the surface, dough temperature 28 ~ 29 . Fermentation temperature 28 ~ 30 , Humidity 70 ~ 75%, the first time 5 ~ 6h, the second time 2 ~ 3h. Fermentation mature roller press roll dough into 20 to 30 times, the second fold, every 50 to switch 900. To smooth delicate dough. Formed by printing, multi-pinhole impression, surface with a thickness of 1.5 ~ 2.0mm, made of biscuits blank. Into the baking oven, the temperature 260 ~ 280 , for 6 to 8 minutes, baked 30 minutes of cooling, sorting, packaging into finished products.

I am China Crafts Suppliers writer, reports some information about comparative tracking index , concrete compression machine.

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