CN114027343A - Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof - Google Patents
Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof Download PDFInfo
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- CN114027343A CN114027343A CN202111473363.3A CN202111473363A CN114027343A CN 114027343 A CN114027343 A CN 114027343A CN 202111473363 A CN202111473363 A CN 202111473363A CN 114027343 A CN114027343 A CN 114027343A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention relates to a low-calorie high-dietary-fiber crisp biscuit and a preparation method thereof, belonging to the technical field of foods. The biscuit comprises the following components in parts by weight: 45-55 parts of flour, 10-18 parts of oat flour, 8-14 parts of bean dregs, 6-10 parts of white granulated sugar, 12-16 parts of edible oil, 1-2 parts of sodium bicarbonate, 1-2 parts of salt, 1-2 parts of butter and 24-28 parts of soybean milk. The biscuit prepared by the components according to the preparation method disclosed by the invention is moderate in hardness and brittleness, low in calorie, high in protein content and dietary fiber content, excellent in taste and smell and suitable for various people.
Description
Technical Field
The invention relates to the technical field of food, in particular to a low-calorie high-dietary-fiber crisp biscuit and a preparation method thereof.
Background
The dietary fiber has the functions of balancing human nutrition, regulating body functions, promoting intestinal peristalsis, facilitating waste discharge, reducing harmful substance absorption, preventing obesity and the like, and is called as 'seventh nutrient' required by human body. The bean dregs, although a by-product in the process of producing soybean milk or bean curd, contain a large amount of protein and dietary fiber therein. The bean dregs are used as raw materials to prepare the biscuit containing dietary fibers, so that the bean dregs are fully utilized, the content of the dietary fibers in the biscuit is increased, and the health-care effect is achieved. In the biscuits containing bean dregs in the prior art, the content of the bean dregs is low, and the standard of the biscuits with high dietary fiber cannot be reached.
Disclosure of Invention
The invention aims to provide a low-calorie high-dietary-fiber crisp biscuit and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a low-calorie high-dietary fiber crisp biscuit which comprises the following components in parts by mass:
45-55 parts of flour, 10-18 parts of oat flour, 8-14 parts of bean dregs, 6-10 parts of white granulated sugar, 12-16 parts of edible oil, 1-2 parts of sodium bicarbonate, 1-2 parts of salt, 1-2 parts of butter and 24-28 parts of soybean milk.
Preferably, the composition comprises the following components in parts by mass:
47-53 parts of flour, 12-16 parts of oat flour, 10-12 parts of bean dregs, 7-9 parts of white granulated sugar, 13-15 parts of edible oil, 1.25-1.75 parts of baking soda, 1.25-1.75 parts of salt, 1.25-1.75 parts of butter and 25-27 parts of soybean milk.
Preferably, the composition comprises the following components in parts by mass:
50 parts of flour, 14 parts of oat flour, 11 parts of bean dregs, 8 parts of white granulated sugar, 14 parts of edible oil, 1.5 parts of baking soda, 1.5 parts of salt, 1.5 parts of butter and 26 parts of soybean milk.
Preferably, the flour is low gluten wheat flour;
the water content of the bean dregs is less than or equal to 13 percent;
the grain size of the bean dregs is less than or equal to 1 mm;
the edible oil is corn germ oil and/or peanut oil.
The invention also provides a preparation method of the biscuit, which comprises the following steps:
(1) dissolving white granulated sugar, edible oil, sodium bicarbonate, salt and butter by using soybean milk to obtain a mixed solution;
(2) mixing flour, oat flour and bean dregs into smooth dough by using the mixed solution;
(3) covering a film on the dough, standing for 15-20 min, and then picking the dough into dough blanks;
(4) and extruding and molding the dough blank, and baking to obtain the biscuit.
Preferably, the dissolving temperature in the step (1) is 90-100 ℃.
Preferably, the temperature of the mixed solution in the step (2) is 20-30 ℃;
preferably, the film in the step (3) is a PVP preservative film.
Preferably, the mass of the dough in the step (3) is 24-28 g.
Preferably, the baking temperature is 160-180 ℃, and the baking time is 12-15 min.
The invention provides a low-calorie high-dietary fiber crisp biscuit and a preparation method thereof, which aim to meet the market demand.
The bean dregs can reduce the cholesterol content in blood and reduce the consumption of insulin of a diabetic; the bean dregs contain rich dietary fiber, and have effects of preventing intestinal cancer and reducing weight.
Oat has various physiological functions, such as regulating blood sugar and blood lipid, reducing weight, delaying aging, and improving gastrointestinal function. The oat and the bean dregs are matched to prepare the biscuit, so that the food suitable for people with high blood pressure, high blood sugar and high blood fat and losing weight can be obtained.
The edible oil added into the biscuit is the corn germ oil and the peanut oil with high unsaturated fat content and low calorie, and the addition amount of the edible oil is controlled, so that the prepared biscuit is low in oil content and good in taste and flavor.
White granulated sugar and salt are added into the biscuit to improve the flavor of the biscuit.
The biscuit disclosed by the invention is also added with baking soda and butter, so that the biscuit is loosened.
The components in the biscuit provided by the invention have synergistic effect, so that the prepared biscuit is loose, moderate in hardness and crispness, good in taste and flavor, high in protein content, low in fat content, low in calorie and high in dietary fiber content, and is suitable for various people to eat.
Detailed Description
The invention provides a low-calorie high-dietary fiber crisp biscuit which comprises the following components in parts by mass:
45-55 parts of flour, preferably 47-53 parts of flour, and more preferably 50 parts of flour;
10-18 parts of oat flour, preferably 12-16 parts, and further preferably 14 parts;
8-14 parts of bean dregs, preferably 10-12 parts, and more preferably 11 parts;
6-10 parts of white granulated sugar, preferably 7-9 parts, and further preferably 8 parts;
12-16 parts of edible oil, preferably 13-15 parts, and further preferably 14 parts;
1-2 parts of baking soda, preferably 1.25-1.75 parts, and more preferably 1.5 parts;
1-2 parts of salt, preferably 1.25-1.75 parts, and more preferably 1.5 parts;
1-2 parts of butter, 1.25-1.75 parts of butter, and preferably 1.5 parts of butter;
24-28 parts of soybean milk, preferably 25-27 parts, and more preferably 26 parts.
In the present invention, the flour is low gluten wheat flour;
the water content of the bean dregs is less than or equal to 13 percent;
the grain size of the bean dregs is less than or equal to 1 mm;
in the invention, the bean dregs are soybean dregs.
In the present invention, too high a moisture content of the okara affects the crispness of the biscuit.
In the invention, the bean dregs have too large particle size, so that the biscuits are rough and the taste is influenced.
In the invention, the edible oil is corn germ oil and/or peanut oil.
The invention also provides a preparation method of the biscuit, which comprises the following steps:
(1) dissolving white granulated sugar, edible oil, sodium bicarbonate, salt and butter by using soybean milk to obtain a mixed solution;
(2) mixing flour, oat flour and bean dregs into smooth dough by using the mixed solution;
(3) covering a film on the dough, standing for 15-20 min, and then picking the dough into dough blanks;
(4) and extruding and molding the dough blank, and baking to obtain the biscuit.
In the invention, the dissolving temperature in the step (1) is 90-100 ℃, and preferably 95 ℃.
In the invention, the temperature of the mixed solution in the step (2) is 20-30 ℃, and preferably 25 ℃;
in the invention, the film in the step (3) is a PVP preservative film.
In the present invention, the dough is coated with a film in order to protect the moisture of the dough from evaporation.
In the present invention, the standing time in step (3) is preferably 17.5 min.
In the present invention, the dough is left for a period of time in order to hydrate the gluten proteins, reduce the cohesive force of the dough, and increase the elasticity.
In the invention, the standing time of the dough is proper, if the standing time is prolonged, water is excessively absorbed by gluten and starch, the dough becomes dry and hard, and the texture is loose under the binding force; if the standing time is too short, gluten protein is not completely hydrated, which affects the quality of the biscuit.
In the invention, the mass of the dough in the step (3) is 24-28 g, and preferably 26 g.
In the invention, the baking temperature is 160-180 ℃, preferably 170 ℃,
the baking time is 12-15 min, preferably 12.5 min.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
The examples and comparative examples of the present invention were measured using a texture analyzer in measuring the hardness and brittleness of the cookies.
The method for determining the protein content in the biscuit in the embodiment and the comparative example refers to the Kjeldahl azotometer method in GB5009.6-2016 to determine;
the heat quantity measuring method adopts a WZR-1A computer automatic calorimeter for measuring;
the fat content is measured by Soxhlet extraction method specified in GB 5009.5-2016;
the determination method of the dietary fiber refers to the determination method of the total dietary fiber specified in GB 5009.88-2014.
Example 1
Adding 100g of white granulated sugar, 120g of peanut oil, 10g of baking soda, 20g of salt and 10g of butter into 240g of soybean milk, heating to dissolve, controlling the temperature at 90 ℃, and obtaining a mixed solution after the dissolution is finished. When the mixture was cooled to 20 ℃, 550g of flour, 100g of oat flour and 120g of okara were kneaded into a smooth dough. Covering a PVP preservative film on the dough, standing for 15min, directly dividing the dough into 28g of dough blanks without kneading, carrying out extrusion forming on the dough blanks, and baking for 15min in an oven at 160 ℃ to obtain the crisp biscuits. After the biscuit is baked, the oven is opened to take out the biscuit when the temperature of the biscuit is automatically reduced to 30 ℃.
The hardness and brittleness of the biscuit were measured after the biscuit was taken out, and the results are shown in Table 1. The protein content, calorie content, fat content and dietary fiber content of the biscuits were determined and the results are shown in table 2.
Example 2
Adding 60g of white granulated sugar, 160g of corn germ oil, 15g of baking soda, 10g of salt and 15g of butter into 280g of soybean milk, heating and dissolving at the temperature of 100 ℃, and obtaining a mixed solution after the dissolution is finished. When the mixture was cooled to 30 ℃, 450g of flour, 150g of oat flour and 80g of okara were kneaded into a smooth dough. Covering a PVP preservative film on the dough, standing for 20min, directly dividing the dough into 24g of dough blanks without kneading, carrying out extrusion forming on the dough blanks, and baking for 12min in an oven at 170 ℃ to obtain the crisp biscuits. After the biscuit is baked, the oven is opened to take out the biscuit when the temperature of the biscuit is automatically reduced to 30 ℃.
The hardness and brittleness of the biscuit were measured after the biscuit was taken out, and the results are shown in Table 1. The protein content, calorie content, fat content and dietary fiber content of the biscuits were determined and the results are shown in table 2.
Example 3
Adding 80g of white granulated sugar, 70g of corn germ oil, 60g of peanut oil, 20g of baking soda, 15g of salt and 20g of butter into 260g of soybean milk, heating and dissolving at the temperature of 95 ℃, and obtaining a mixed solution after the dissolution is finished. When the mixture was cooled to 25 ℃, 500g of flour, 180g of oat flour and 140g of okara were kneaded into a smooth dough. Covering a PVP preservative film on the dough, standing for 18min, directly dividing the dough into 26g of dough blanks without kneading, carrying out extrusion forming on the dough blanks, and baking for 12min in an oven at the temperature of 180 ℃ to obtain the crisp biscuits. After the biscuit is baked, the oven is opened to take out the biscuit when the temperature of the biscuit is automatically reduced to 30 ℃.
The hardness and brittleness of the biscuit were measured after the biscuit was taken out, and the results are shown in Table 1. The protein content, calorie content, fat content and dietary fiber content of the biscuits were determined and the results are shown in table 2.
Comparative example 1
The short biscuit of comparative example 1 was prepared by the method of example 1, and unlike example 1, the short biscuit of comparative example 1 was prepared by adding wheat bran of the same mass instead of the bean dregs. After preparation, the hardness and the brittleness of the biscuits are measured, and the results are shown in table 1; the protein content, calorie content, fat content and dietary fiber content of the biscuit were measured and the results are shown in table 2.
Comparative example 2
The crispy biscuit of comparative example 2 was prepared according to the method of example 2, and unlike example 2, comparative example 2 replaces soybean milk with water of the same quality when preparing the biscuit. After preparation, the hardness and the brittleness of the biscuits are measured, and the results are shown in table 1; the protein content, calorie content, fat content and dietary fiber content of the biscuits were determined and the results are shown in table 2.
Comparative example 3
Unlike example 3, in the case of producing the biscuit according to comparative example 3, the dough was not left to stand but directly separated into dough pieces, and then the dough pieces were extruded and baked to obtain the biscuit, which was prepared according to comparative example 3. The hardness and brittleness of the biscuit were measured, and the results are shown in table 1; the protein content, calorie content, fat content and dietary fiber content of the biscuit were measured and the results are shown in table 2.
TABLE 1 texture of biscuits obtained in different examples and comparative examples
| Item | Hardness per gram | Brittleness/g |
| Example 1 | 1516 | 1403 |
| Example 2 | 1548 | 1326 |
| Example 3 | 1610 | 1512 |
| Comparative example 1 | 1985 | 1034 |
| Comparative example 2 | 2413 | 867 |
| Comparative example 3 | 2764 | 1169 |
Table 1 shows that the hardness and crispness of the biscuits prepared in examples 1-3 are moderate, and the hardness of the biscuit of comparative example 1 is slightly higher. The hardness of both the biscuit of comparative example 2 and the biscuit of comparative example 3 was high, and the crunchiness of the biscuit of comparative example 2 was also low, which shows that the kind of solvent affected the hardness and crunchiness of the biscuit, and that the preparation method used in preparing the biscuit also affected the hardness and crunchiness of the biscuit.
TABLE 2 quality of biscuits obtained by different examples and comparative examples
Table 2 shows that the biscuits of examples 1-3 of the invention have low calories, low fat content, high protein content and high dietary fiber content. The heat, protein content and fat content of the biscuit of comparative example 3 are not much different from the corresponding indexes of the biscuits of examples 1-3, and the protein content of the biscuit of comparative example 2 is obviously lower than that of the biscuits of examples 1-3. The biscuit of comparative example 1 had the highest caloric content and the lowest dietary fiber content, indicating that the added ingredients of the biscuit affect the quality of the biscuit.
Application example 1
And selecting 10 sensory evaluators with normal sense and taste, comprehensively evaluating the biscuits of the examples 1-3 and the comparative examples 1-3, and taking the average value of each evaluator as the final evaluation result. The evaluation criteria are shown in Table 3, and the evaluation results are shown in Table 4.
TABLE 3 evaluation criteria
TABLE 4 evaluation results of biscuits of examples 1 to 3 and comparative examples 1 to 3
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Score of | 24 | 22.5 | 23.5 | 17 | 17 | 16.5 |
Table 4 shows that the cookies obtained in examples 1-3 are superior in shape, color, texture, smell and taste to the cookies of comparative examples 1-3.
From the above examples, the present invention provides a low-calorie high-dietary fiber biscuit and a method for preparing the same. The flaky pastry prepared by the formula and the preparation method disclosed by the invention has the advantages of low heat, high protein content, high dietary fiber content, moderate hardness and brittleness, good taste and smell, and suitability for various people.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The low-calorie high-dietary-fiber crisp biscuit is characterized by comprising the following components in parts by mass:
45-55 parts of flour, 10-18 parts of oat flour, 8-14 parts of bean dregs, 6-10 parts of white granulated sugar, 12-16 parts of edible oil, 1-2 parts of sodium bicarbonate, 1-2 parts of salt, 1-2 parts of butter and 24-28 parts of soybean milk.
2. The biscuit according to claim 1, characterized by comprising the following components in parts by mass:
47-53 parts of flour, 12-16 parts of oat flour, 10-12 parts of bean dregs, 7-9 parts of white granulated sugar, 13-15 parts of edible oil, 1.25-1.75 parts of baking soda, 1.25-1.75 parts of salt, 1.25-1.75 parts of butter and 25-27 parts of soybean milk.
3. The biscuit according to claim 2, characterized by comprising the following components in parts by mass:
50 parts of flour, 14 parts of oat flour, 11 parts of bean dregs, 8 parts of white granulated sugar, 14 parts of edible oil, 1.5 parts of baking soda, 1.5 parts of salt, 1.5 parts of butter and 26 parts of soybean milk.
4. The biscuit according to any one of claims 1 to 3, wherein the flour is low gluten wheat flour;
the water content of the bean dregs is less than or equal to 13 percent;
the grain size of the bean dregs is less than or equal to 1 mm;
the edible oil is corn germ oil and/or peanut oil.
5. A method for preparing a biscuit according to any of claims 1 to 4, characterized in that it comprises the following steps:
(1) dissolving white granulated sugar, edible oil, sodium bicarbonate, salt and butter by using soybean milk to obtain a mixed solution;
(2) mixing flour, oat flour and bean dregs into smooth dough by using the mixed solution;
(3) covering a film on the dough, standing for 15-20 min, and then picking the dough into dough blanks;
(4) and extruding and molding the dough blank, and baking to obtain the biscuit.
6. The method according to claim 5, wherein the dissolving temperature in the step (1) is 90 to 100 ℃.
7. The method according to claim 6, wherein the temperature of the mixed solution in the step (2) is 20 to 30 ℃.
8. The method according to claim 7, wherein the film of step (3) is PVP preservative film.
9. The preparation method according to claim 8, wherein the mass of the dough in the step (3) is 24-28 g.
10. The preparation method according to any one of claims 4 to 8, wherein the baking temperature is 160 to 180 ℃ and the baking time is 12 to 15 min.
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| CN202111473363.3A CN114027343A (en) | 2021-12-02 | 2021-12-02 | Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof |
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| CN202111473363.3A CN114027343A (en) | 2021-12-02 | 2021-12-02 | Low-calorie high-dietary-fiber crisp biscuit and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548965A (en) * | 2013-11-11 | 2014-02-05 | 西华大学 | Method for producing low-calorie bean dregs fiber biscuit on the basis of compound bacteria fermentation |
| CN104381385A (en) * | 2014-11-16 | 2015-03-04 | 肖燕萍 | Vegetable biscuits and preparation method thereof |
| CN108402144A (en) * | 2018-04-28 | 2018-08-17 | 益家元品实业（厦门）有限公司 | Biscuit and its production method |
| CN108782674A (en) * | 2018-08-22 | 2018-11-13 | 武汉轻工大学 | A kind of bean dregs soda cracker and preparation method thereof |
| CN111587905A (en) * | 2020-06-18 | 2020-08-28 | 山东药品食品职业学院 | Bean dreg biscuit and preparation method thereof |
-
2021
- 2021-12-02 CN CN202111473363.3A patent/CN114027343A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548965A (en) * | 2013-11-11 | 2014-02-05 | 西华大学 | Method for producing low-calorie bean dregs fiber biscuit on the basis of compound bacteria fermentation |
| CN104381385A (en) * | 2014-11-16 | 2015-03-04 | 肖燕萍 | Vegetable biscuits and preparation method thereof |
| CN108402144A (en) * | 2018-04-28 | 2018-08-17 | 益家元品实业（厦门）有限公司 | Biscuit and its production method |
| CN108782674A (en) * | 2018-08-22 | 2018-11-13 | 武汉轻工大学 | A kind of bean dregs soda cracker and preparation method thereof |
| CN111587905A (en) * | 2020-06-18 | 2020-08-28 | 山东药品食品职业学院 | Bean dreg biscuit and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 「SHARA」: "豆渣燕麦饼干", vol. 1, pages 267 - 269, Retrieved from the Internet <URL:https://www.douguo.com/cookbook/774181.html> * |
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