Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making

With the improvement of living standards, consumers’ demand for wheat food is gradually diversified. Biscuit, as a kind convenience food, becomes consumer’s leisure snack due to its characteristics such low processing cost, easy-to-carry and convenient-to-eat traits, long shelf life, diverse varieties, rich tastes, which have attracted more people. Biscuits are composed four main ingredients, flour, fat/oil, sugar, water, whereas several secondary ingredients also important sources high molecular carbohydrates, plant proteins, vitamins, minerals human beings. In this study, we systematically summarized related research biscuits, including types China’s market demands, statistics planting, production, import in recent ten years, well soft breeding biscuit. The flour consumption biscuit industry has been maintained at than 4 million tons, accounting 30% industry. planting area China stabilized around 22.8 hectares 2010–2020, while yield increased 18.0% (20.86 t) increase per unit wheat. total annual pastry bill 5 times gap between export 7 from 2010 2020, suggesting strong national market. This provides direction future special biscuits China.