Preparation Of Millet Cookie Premix Powder

Cookie is a kind of high-sugar,high-oil western-style dessert,which is increasingly loved by the people of our country,but the hyperlipidemia and hyperglycemia “civilized disease” caused by excessive high-fat and high-sugar foods has seriously endangered health.This thesis uses pretreated millet flour to replace most low-gluten flour to develop millet cookie mixes,which has very positive significance for the development of cookie products rich in dietary fiber to reduce sugar and fat.Ready-mixed powder also reduces the professionalism and technicality of Xiaomi cookie production,improves production efficiency,and is conducive to the production of stable,healthy and delicious Xiaomi cookie products.The thesis studies the pre-gelatinization method and technology to improve the quality of millet flour,and discusses the effect of pre-treated millet flour combined with low-gluten flour and sugar powder,custard powder,salt and other accessories on millet cookie quality.Experiments to optimize the mix of Xiaomi cookies.The conclusions reached are as follows:1.Using baking method to get pre-gelatinized millet powder.Compared with the untreated millet powder,the gelatinization temperature and the regeneration value were significantly reduced,and the peak viscosity and disintegration value were significantly increased.It shows that the pre-gelatinization treatment not only lowers the gelatinization temperature and increases the viscosity of the rice cereal,but also the millet flour after treatment is not easy to age and recover.Studies have shown that millet flour obtained by baking at 70? for 100 min and passing through an 80 mesh sieve is suitable for cookie processing.2.Analysis of the flour quality of pre-gelatinized millet flour combined with low-gluten flour shows:With the increase in the use of millet flour,the water absorption and weakening degree of the blended flour increased,the stabilization time and the flour quality index decreased,indicating that the use of pregelatinized millet flour dilutes the gluten protein in the blended flour,making the dough weaker and ductile Becomes smaller,but the stickiness of the dough does not change much,and the dough is good;The gelatinization characteristics of the mixed powder shows:With the increase of millet flour content,the peak viscosity,valley viscosity,final viscosity and revival value show a trend of first decline and then increase.When the usage exceeds 50%,the peak viscosity,valley viscosity,final viscosity and revival value begin to increase,indicating As starch expands,the viscosity characteristics improve and the difference between low-gluten flour decreases;Rheological analysis shows:When the amount of millet flour added is 50%-60%,the viscoelasticity of the dough starts to decrease,the viscoelastic ratio rises,and the rheological properties are closer to the low-gluten flour dough.In summary,mixed flour with a pre-gelatinized millet flour usage of more than 50%can be used for cookie production.3.The single factor test of the Xiaomi Cookie Mix showed that with the increase in the use of millet powder,the sensory score of the cookie first increased and then decreased,and the sensory score was highest when 60 g was added.The hardness decreases first and then increases.After 50 g,the hardness increases significantly;the use of custard powder has a large effect on the hardness of the cookie,and the hardness decreases when the amount is increased,and the decrease is more significant when it exceeds 7g.The use of baking powder makes the cookie texture crisp and loose,with the best sensory quality of 1.0g.Sugar powder and milk powder improve the sweetness and milk flavor of cookies.The sensory score is highest when 45 g of powdered sugar is added.When the amount of milk powder is 6g-8g,the difference is not significant.4.Box-Behnken method optimizes millet cookie mix shows,the order of affecting hardness is as follows: millet flour usage> custard flour usage> baking powder usage.The order of sensory evaluation was as follows: the amount of custard powder used> millet powder used>baking powder used.The optimized formula is as follows:(The total amount of millet flour and low-gluten flour is 100g)the use amount of millet flour is 60%,the low-gluten flour is40%,the use amount of custard flour is 6.5%,and the use amount of baking powder is 1%.5.Compared with selling cookies,Xiaomi cookies have little difference in hardness,golden color and rich millet fragrance.The product reduces fat and sugar content,tastes fresh,and has a low energy value.