Oat biscuits are commonly made by admixing oat flour and water. Once the mixture has the desired consistency, it is placed under superatmospheric pressure. After the pressure is released, the mixture is dried to a critical moisture content, and flakes are separated. These flakes are then compacted with a syrup to form a biscuit. How is oat biscuit manufactured in factory?
Adding oat flour to dough
Adding oat flour to dough will replace a portion of the gluten network in a recipe. This ingredient has been shown to enhance the volume and structure of finished products. It also substitutes for carbohydrates, fats and starch gelatinization modifiers. Its unique qualities and benefits make it an excellent choice for many baked goods. This article explains the benefits of oat flour in dough. Also read about how to substitute it for other types of flour in your recipes.
The protein content of oat flour can reduce the amount of water needed in baking. The resulting dough can be tough. Therefore, oat flour may have a higher moisture content than white bread flour. Additionally, the oat flour can make the dough sticky. Therefore, you may want to add a little extra water to your recipe when adding oat flour. However, make sure you use only the highest quality flour.
Baking oat biscuits
The basic process for producing oat biscuits is very simple and involves mixing oat flake pieces with syrup in a ratio of 1:2 to 1:3. If any deviation is present, the mixture will not be formed and will not retain its shape. The mixture is compacted into biscuits by placing it in a mold. Once this process is complete, the finished product can be baked and eaten. The moisture content of biscuits is around four to five percent.
The butter is softened with an electric mixer. Add the sugar and salt. Beat until the mixture is fluffy and light. Beat in the egg. Add the flour. Next, fold in the oat flour. Mixture is finished with oats and dried fruit. Cover the dough and let it rest for at least an hour or a day. After that, cut it into small flakes and bake it in a baking tray.
Adding banana to dough
Adding banana to oat biscuit dough is an easy way to make delicious oatmeal cookies. It is a simple process that involves mashing a banana in a large mixing bowl. Add in cinnamon, vanilla, raisins, and the egg. Stir until the ingredients are evenly mixed. Scoop out the dough and place onto a baking sheet. Bake for about 12 to 15 minutes, or until golden. Cool completely before eating.
165g of oats is approximately equivalent to 1 3/4 cups quick or rolled oats or oat flour. Once mixed, store the dough in an airtight container for up to two days, or freeze it for longer storage. The nutritional information given is a rough estimate and does not take into account the addition of any other ingredients. Unless otherwise noted, the Percent Daily Values are based on a 2000 calorie diet.
Adding superatmospheric pressure
Adding superatmospheric pressure during oat biscuit manufacturing increases their stickiness, making them more attractive for consumers. Adding superatmospheric pressure will reduce this effect by about 50%, and should also increase their shelf-life. One disadvantage is that the addition of superatmospheric pressure will increase the equipment costs. However, it’s worth it if you’re considering the benefits it can provide.
The benefits of superatmospheric pressure for oat biscuit manufacturing are many. It can reduce material handling by more than half. Moreover, it can produce products with better consistency and taste. The technology will also reduce the cost of oat biscuit manufacturing. While the technology is not yet widely available, a feasibility study will be conducted soon. The research team hopes to implement this process in a factory setting.
Baking oat biscuits with a Sveba Dahlen S300 mini batch oven
We used a Sveba Dahlen S330 mini batch oven to bake oat biscuits. We used whole grain oat flour at 14% moisture content, a suitable amount of tap water, sugar, baking powder, and yeast. We also used butter, sour cream, and psyllium. We combined the ingredients and mixed them at low speed for two minutes, then increased the speed to 300 rpm for 5 minutes. After the dough had rested for 15 minutes, we baked them in the oven.
The ovens come with a week timer, which helps you program the start and stop times for the entire week, ensuring that the oven is operating at the right temperature every day. A robust door structure and an ergonomic handle make it easy to open and close. The oven comes with robust pull-out shelves with bowls underneath. Once the biscuits are baked, you can remove the baking sheet and serve them hot.
