1, how to recover wet biscuits?
1. When the biscuits become soft due to moisture, they can be frozen in the freezer and then taken out for eating, and the taste will become crispy and cool.
2. If you have an oven at home, you can bake the wet biscuits in the oven for one or two minutes to restore the crispy taste of the biscuits.
3. If there is no oven, you can also blow the front and back of the biscuit for a few minutes with a hair dryer, and the biscuit will be crisp after cooling.
4. It is simple and convenient to heat the moist biscuits in the microwave oven. Just put the moist biscuits on the plate and heat them with medium fire for about 1 minute.
2. Can wet biscuits be eaten?
As long as the moist biscuits are within the shelf life, they can still be used after the above treatment methods. However, if they are stored for too long and are not treated in time, the moist biscuits will be mildewed, so don't eat them again to avoid damage to your health.
3. How to store cookies to prevent them from getting wet?
Put a few cubes of sugar in the opened biscuit bag and tie the bag tightly to keep the biscuit crisp at room temperature; You can also tie the biscuit bag tightly and put it in the refrigerator for refrigeration. When eating, the biscuit is cool, crisp and tastes better.
4. Precautions for biscuit storage
Biscuits have strong moisture absorption, so they should be stored in a ventilated and dry place, and be careful not to store them with raw food. Biscuits are baked food with a moisture content of only 2%-5%. If the air humidity exceeds 70%, biscuits will begin to absorb moisture and get wet easily.
5. Advantages of different biscuits
1, soda cookies: the cellulose is very low, and the B vitamins have disappeared.
Soda biscuits contain less sugar and oil, and yeast is added, which has the unique flavor of fermented products. It is often considered as the most nutritious biscuit and is also used as breakfast by many people. However, this is not the case. In order to achieve the layering effect, baking soda will be added, which will reduce the B vitamins in flour and even make it disappear.
2, cookies: high sugar, high fat, low protein.
Sugar and fat in cookies are higher than other kinds of cookies. A small cookie often has more calories than a cup of strawberry juice! The raw material for crisp cookies is "low-gluten flour", which is less wheat flour in protein. This kind of cookies is not as high as the protein of steamed bread.
3, wafer biscuits: high calorie, low structural density, eating too much is not easy to detect.
Different from other biscuits, Weihua biscuits are mainly made of millet flour (glutinous rice flour) and starch, which is slightly more nutritious than refined white flour. However, the cream fat content in wafer is very high, with an average of 60 calories per wafer, and the density is low, so it is not easy to detect if you eat too much. In fact, three chocolate wafers have more than 200 calories.
4, sandwich biscuits: "Heart" is an additive synthesis, without fruit raw materials.
Sandwich biscuit is a kind of sandwich baked food in which sugar, grease or jam are added between two biscuits as the main raw materials. The "heart" in sandwich biscuits uses additives for the pursuit of taste and color, generally essence and pigment, and rarely really adds any fruit raw materials, such as orange-flavored sandwich biscuits, which are blended with additives. Although additives are not necessarily harmful, they will not bring nutrition, and may not be as good as simple biscuits.
Therefore, no matter how delicious cookies are, they can only be eaten lightly, and most of them are very dry, so it is easy to have "hot air" (getting angry) needles after eating. Therefore, in normal life, we can only stop at all kinds of sandwich biscuits.
5, graham crackers: improved nutrition and increased oil content.
In graham crackers, where the cellulose content is high, the taste of cellulose is poor. In order to make up for the taste, manufacturers often add a lot of oil to biscuits, resulting in high oil content. However, if the so-called whole wheat, oats, rye, cereal biscuits and other raw materials advertised on the package rank in the bottom of the ingredient list, it may not be a real cereal biscuit.
6, tough biscuits: less grease
Tough biscuits have less grease than other biscuits. Adding more eggs and sugar to high-grade tough biscuits will improve nutrition and taste better.
7. Crispy biscuits: They have nutrients, but they are rich in oil.
Compared with ordinary tough biscuits, crisp biscuits have improved nutrition. Generally, appropriate amount of auxiliary materials should be added, such as dairy products, eggs, honey and other nutrients, but there are more oils.
8, compressed biscuits: dense texture, hungry.
Compressed biscuits are especially suitable as storage food for traveling, sailing and mountain climbing. Although it is also a biscuit made of flour, because the texture is relatively compact, the moisture content of the biscuit is reduced by using the bulking agent, and it is not easy to absorb water, so that the effective components in the biscuit are more in the same volume, so it is more resistant to hunger.
9. Coarse grain biscuits: The crisper, the more grease.
Nowadays, there are many coarse grain biscuits and fiber biscuits in the market, such as eight-treasure miscellaneous grain cakes, whole wheat cakes, and digestive biscuits, a grain treasure. The prices of these biscuits are higher than those of ordinary biscuits. However, grains and beans mainly contain insoluble fiber, which is rough, and many people who are used to polished rice and white flour don't like this rough feeling. For them, 3% crude fiber food is very "throat-pricking", while the fiber content of some high-fiber biscuits can be as high as 6% or even more than 10%.
Experts emphasize that if high-fiber food can still taste outstanding, coarse but not coarse, it is nothing more than that oil plays a "lubricating" role in it, and the fiber will soften after absorbing oil, so the higher the fiber, the higher the fat content. Moreover, because saturated fat softens fibers better, manufacturers usually use hydrogenated vegetable oil or animal oil such as butter, lard and tallow with a large amount of saturated fat to process these products, making them crispy. Therefore, the crisper the biscuit, the more fat it means, especially the high saturated fat.
10, nutrition-fortified biscuits: relatively nutritious, but it is not appropriate to supplement more.
There are also some biscuits fortified with nutrients on the market. The most common varieties are fortified with minerals and vitamins, such as calcium, iron, zinc, vitamin A, vitamin D, etc., and some are added with wheat bran, which belongs to increasing dietary fiber. Some formula biscuits can add a certain amount of calcium and iron, which is more nutritious than some biscuits.
It is beneficial for children who are partial to food and picky eaters to eat some biscuits fortified with calcium, iron and zinc. However, as an ordinary person, if you can achieve a balanced diet and there is no obvious nutrient deficiency, or you are already taking nutritional supplements, then you should be alert to two situations when choosing fortified nutrient biscuits: First, nutrients are not absorbed and wasted; Second, excessive absorption of nutrients has a negative impact on the human body.