Study On The Technology Of Making Low Fat And Low Sugar Cookies

Cookies are a special type of baked goods.It has a sweet flavor and crisp texture.it is becoming more and more popular in people of all ages.But eating too many cookies can be harmful to people's health.Because it contains too much fat and sugar.With the deepening of the concept of health and the continuous improvement of living standards,people want to have a healthier lifestyle.Therefore,many people begin to pay attention to the study on low-sugar and low-fat foods.This study establishes the processing technology of low fat low sugar cookies.Comparison of properties of different cookie products can get the cookies product quality evaluation.Main research contents are as follows:Study on the processing technology of low fat low sugar cookies.Use Single factor analysis and orthogonal experiment to find the best baking cookie recipes and process conditions.Best soft tofu cookies recipe:low powder 100%,baking powder 3%,green bean 50%,butter 25%,sugar 30%and egg 30%.The lactone bean curd cookies is golden in color.Its pattern is clear,tofu taste good organizational structure and delicate,crisp outside and tender inside.The best oatmeal cookies recipe:flour 100%,oatmeal 150%,eggs 150%,honey 40%and sugar 20%.The oatmeal cookies are brown in color,structure and crisp,sweet but not too sweet,well organized and have a strong scent of oats.Cookie products properties research.This article analyzes the lactone bean curd cookies,and oat cookies the organoleptic,physico-chemical parameters and the specific nutrients.In shape,the new development of two kinds of low fat low sugar cookie shape in line with national standards.Compared with the traditional milk cookies,they are slightly darker in color,lactone bean curd cookies are golden and oat cookies are brown.When comparing three cookies' hardness,adhesion and chewing,the general feeling of the traditional milk cookies scored 93 points,Lactone bean curd cookies comprehensive score of 90 minutes,and oatmeal cookies comprehensive score of 94 points.Cookies on product quality evaluation.After analysis of nutritional components of three cookies,sugar content of ordinary milk cookies is 58.7g/100g,lactone bean curd cookies and oatmeal cookies sugar are 41.5g/100g and 41.8g/100g respectively.The fat content of milk cookies is 31.6g/100g,oatmeal cookies and fat content of lactone bean curd cookies are 5.6g/100g and 12.9g/100g.Analyzing the content of sugars and fats,oat cookies and lactone bean curd cookies are far lower than ordinary milk cookies.They are more in line with the requirements of improved low fat low sugar cookies,more beneficial to human health.This study expanded the range of selecting cookies material,developed cookies with low-fat and low-sugar,enriched the varieties of baked goods,increased the added value of oatmeal and curd,and laid a theory basis for the diversification of baked products.