In order to make the biscuit crispy, the key point is to choose "low-gluten flour", that is, wheat flour is used less in protein. The protein of wheat flour varies greatly, the highest is 15%, and the lowest is only about 7%. Because wheat protein has good elasticity and toughness, these characteristics obviously run counter to the requirement of crisp and refreshing taste. Therefore, biscuits are low-protein foods-protein without steamed bread is high.
You can understand what cream is. As mentioned earlier, vegetable shortening is an ingredient that is not conducive to heart health. Contains a lot of saturated fat and trans fat, the less the better.
Whey powder is a by-product in the process of cheese making, which contains high-value milk protein and is also the main raw material of various sports protein products. Because the addition amount is not high, it can not change the low protein content of the product, but it can increase the aroma during baking.
The leavening agent is an essential ingredient in almost every kind of biscuit, which makes the biscuit product crisp and delicious, and waffles are one of the representatives. Generally, the main components of leavening agent are basic salts such as sodium bicarbonate or ammonium bicarbonate, and acidic salts such as alum, calcium hydrogen phosphate and potassium hydrogen tartrate. They react chemically during heating, producing a large amount of carbon dioxide gas, which will loosen the biscuits. These substances are usually non-toxic, but if they contain alum, you should be careful, because alum contains aluminum, and too much aluminum will promote the occurrence of Alzheimer's disease.
Edible essence is a vague name, without specifying what ingredients are added. In fact, the flavors used in the food industry are usually compound products, and there are more than a dozen or even dozens of flavor components in a flavor type. The rich aroma that consumers eat in food is basically due to essence. Remember that the aroma of fresh food can't be preserved for days or even months! For example, if you like strawberry sandwich cookies, you just like the aroma of strawberry essence.
Of course, only fragrance is not enough, but also make-up color. Caramel color is one of the most commonly used pigments in food, and manufacturers often use it to dress up food as chocolate or coffee. You like black bread, or black biscuits, or black cakes. In fact, 95% may be that you like the color brought by caramel. Even the cola that everyone is used to is actually made of caramel pigment.
I've always wondered why people are so curious that they never ask the source of black and swallow it into their mouths. When white sugar is heated and melted, it will naturally produce caramel color. For example, when making shredded apple, it will produce light brown, which is because caramel is formed. However, when caramel color is produced industrially, if the process is unreasonable, a very small amount of toxic substances may be produced.