Quinoa sour dough low-sugar low-fat tough biscuit and preparation method thereof

Fecha de publicación: 24/11/2020
Fuente: Wipo "olive oil"
The invention relates to the technical field of food processing, and particularly relates to a quinoa sour dough low-sugar low-fat tough biscuit and a preparation method thereof. The quinoa sour doughlow-sugar low-fat tough biscuit disclosed by the invention is prepared from the following raw materials in parts by weight: 26 to 38 parts of low gluten wheat flour, 15.7 to 18.7 parts of quinoa flour, 1.5 to 2.1 parts of buckwheat starch, 2.15 to 2.63 parts of lactobacillus sanfranciscensis liquid, 0.34 to 0.5 part of yeast powder, 8.6 to 10.8 parts of xylitol, 0.2 to 0.37 part of sodium bicarbonate, 0.21 to 0.3 part of salt, 6.8 to 8.5 parts of olive oil, 3.5 to 4.1 parts of skim milk powder, 4 to 6 parts of whole egg liquid and 18 to 20 parts of water. The obtained product is rich in various trace elements, has unique organoleptic quality, and is a quinoa tough biscuit which is crisp in taste and balance in nutrition and not only has the flavor characteristics of biscuit leisure foods,but also has the health care nutrition characteristic.