Milk Biscuit Syndrome: A Review

Abstract

Milk and cookie illness is frequently seen in youngsters who consume a lot of dairy, sugar, preservatives, and acids (from processed foods), resulting in a highly acidic stomach. Cookies are a healthy source of nutrients such as carbohydrates and fat, and they can be enhanced with protein by partially substituting refined wheat flour with protein-rich flour to an acceptable level. The research was done to determine the best pulse flour blend for partial wheat flour substitution. Cookies are baked products made from flour, sugar, and fat, combined with additional minor ingredients to produce a dough. Wheat's rheological properties make it a popular ingredient in baking items. Wheat flour is a crucial ingredient in many batters and doughs. Gluten content enables air cell expansion and stiffness after baking, making it capable of performing these textural duties. Wheat protein lacks vital amino acids and contains less than oilseeds and pulses. Protein-energy deficiency can be treated with such high-protein biscuits. According to the current literature, soybeans, moth beans, and chickpeas are viable protein sources with sufficient biological value. "While it is not an officially recognized disease in medical textbooks, it is found to be a widespread "epidemic" affecting thousands of healthy children, and it can significantly reduce their quality of life and take them away from going to school and enjoying their normal activities, including sports, and worse, it causes frustrated families and children.