Crispy biscuits are mainly made of low-gluten wheat flour. A crisp biscuit made with more oil and sugar. This biscuit is making dough. Less gluten is formed. Dough lacks ductility and elasticity. It has good plasticity and viscosity. The product is brittle and fragile. Therefore, it is called shortbread.
The formula and technology of crispy biscuits L product characteristics and typical formula Crispy biscuits have obvious appearance patterns, compact structure, obvious holes and a porous structure, belonging to the mid-range ingredient sweet biscuits.
Generally, the amount of sugar and grease is a little more than that of tough cakes. The standard ratio is oil: sugar = 1: 2, and oil+sugar: wheat flour = 1: 2. Generally, an appropriate amount of auxiliary materials should be added, such as dairy products, eggs, honey or coconut milk, or flavoring agents.
The dough of this biscuit is semi-soft, with low elasticity and high plasticity. Cookies are thicker, have no pinholes on the surface, and taste sweeter than tough cakes. Mainly eaten as snacks.
Production principle
In order to make crisp dough, the auxiliary materials such as oil, sugar, water, etc. are first fully mixed in a dough mixer and emulsified into a uniform emulsion. Finally, wheat flour is added to limit the water absorption and expansion of wheat flour in the presence of a certain concentration of syrup and oil. It not only limits the water absorption of gluten protein, controls the gluten of dough, but also shortens the making time of dough.
The main purpose of making crisp dough is to reduce hydration and control the formation of gluten; Avoid the increase of dough elasticity and strength and the decrease of plasticity due to the formation of a large number of gluten, resulting in the ductile shrinkage and deformation of cake blanks; The film that prevents gluten formation causes the surface of cake blank to swell and bubble during baking.