Study On The Production Of Sugar-Free Biscuits And Cakes By Yi-tang Rice

Yi-tang rice is a kind of functional rice.Functional rice is a new type rice which has the function of regulating human body's physiological function,and suitable for the general population,but not for the purpose of treating diseases.It is a kind of Enzyme-Resistant Starch with high content of resistant starch.It has the function with a slow absorption,low heat.It also has the effect of hypoglycemic,lowering blood lipid and increasing intestinal beneficial bacteria.As a representative of the highly resistant starch,Yi-tang is popular with diabetes.The experiment is studied on the production of highly resistant starch sugar-free biscuits and cakes with "Yi-tang" as raw material.This is to improve the utilization of"Yi-tang".It also provides the basis for developing diabetic food and utilizing of Yi-tang rice.In this article,the experimental results showed that:1.The crisp of the biscuit was better by adding appropriate functional rice.However,if the additive amount was too large,biscuits were tasted rough and had a high damage rate.The organizational structure of cakes was more exquisite by adding appropriate functional rice.The bulk of cakes were decreasing slowly with increasing functional rice.Because the functional rice contained the high content of resistant starch,which reduced the formation of gluten batter and the bubbles of egg white.2.With the functional rice processed Sugar-free biscuits,the experiment showed that the optimal formula was determined as follows:functional rice 22%,wheat flour 78%.Fat 18%,salt 1.5%,yeast 1.4%and sodium bicarbonate 1%.With this technology,the Sugar-free biscuits had a golden color,with the characteristics of fermented flavor,moderate saltiness,exquisite structure,and tasted good without greasiness.3.The test results also showed the optimal process recipe of Sugar-free cakes.It was that functional rice 32%,wheat flour 68%.Egg 300%,Fat 70%,water 70%,maltito170%,corn starch 25%,Cream of Tartar 2%,salt 1%.With this technology,the Sugar-free cakes had a uniform color,with the characteristics of smooth surface,without the crack,and tasted well with shiny texture,full-bodied yolk flavor,well-distributed porosity.4.We determined the contents of resistant starch of Sugar-free biscuits and cakes by a kind of Goni.The experiment showed that the content of resistant starch of Sugar-free biscuits were 6.18%,cakes were 8.76%.They were not only suitable the diabetic,but also promoted human health,which were to be considered as one strategy to prevent nutrient deficiencies.5.In producing Sugar-free biscuits,HACCP system was established with hazard analysis during the raw material and processing of biscuits,and confirmed to be the critical control points.It reduced the harm on the maximum extent.It was possible to make the production of Sugar-free biscuits.