Read the secret in the cookie

Ingredients: wheat flour, white granulated sugar, cream, plant shortening, peanuts, whey powder, salt, puffing agent, edible flavor, caramel color. 

The first ingredient in biscuits is, of course, wheat flour, the second is sugar, and the third is oil. It can be seen that biscuits are flour + sugar + oil combination, how can the heat not be high! A small cookie often has more calories than a cup of strawberries! 

To make cookies particularly brittle, the key point is to choose "low gluten flour", that is, wheat flour with less protein. The protein level of wheat flour is very different, up to 15%, the lowest is only about 7%. Because wheat protein has good elasticity and toughness, these characteristics obviously run counter to the requirements of crisp taste. Therefore, biscuits are low-protein foods-not as high as steamed bread. 

Cream is what everyone can understand, plant shortening, is not conducive to heart health ingredients, contains a lot of saturated fat and trans fat, the less the better. 

Whey powder is a by-product of the cheese process, contains a high value of milk protein, it is also the main raw material of a variety of 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 of baking. 

Swelling agents are many kinds of biscuits must be added ingredients, they make biscuit products crisp and delicious, waffle, soda cracker and so on are represented. Usually the main material of the puffing agent is alkaline salt such as sodium bicarbonate or ammonium bicarbonate, as well as acidic salt such as alum, calcium hydrogen phosphate, potassium hydrogen tartrate and so on. They react in the process of heating, producing a lot of carbon dioxide gas, which makes biscuits loose. 

Edible essence is a vague name, there is no detailed description, in the end what ingredients are added. In fact, the flavors used in the food industry are usually composite products, in which there are more than ten or even dozens of flavor components. The strong aroma that consumers eat in food is basically the work of essence. Remember that the aroma of fresh food cannot be preserved for days or even months! For example, if you like strawberry sandwich cookies, you just like the aroma of strawberry flavor. 

Of course, fragrance is not enough, but also make-up on the 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 flavor. You like brown bread, or brown biscuits, or brown cake, but 95% of them are likely to be the color of caramel. Even coke, which we are used to, is actually made of caramel pigment. 

Conclusion: 

Biscuits are foods with flour, sugar and oil as the main ingredients. In order to achieve a good taste, the oil is mainly saturated fat, often also contains trans fatty acids, which is harmful to health. Its crisp taste needs the help of puffing agent. Its color mainly comes from various pigments, and different flavors mainly come from essence. Adding milk, whey powder, nuts and other ingredients can improve the nutritional value of biscuits.