RU2274000C1 - Method for preparing of farinaceous confectionery product - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery industry, more particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing raw material; whipping emulsion from fatty product, sweetener, edible salt, water and vanillin; kneading emulsion-based dough by adding wheat flour and aerating agent, said aerating agent being produced by mixing sodium carbonate and disodium pyrophosphate with starch or wheat flour for 3-5 min to produce homogeneous mixture, with sodium carbonate, disodium pyrophosphate and starch or wheat flour being used in the ratio of (1-1.3):(1-1.3):(7-7.5); dressing dough into dough pieces and baking at temperature of 180-220 C for about 35 min, with components being used in respective ratio. Saccharose or sorbite or maltite may be alternatively used as sweetener. Margarine or vegetable oil may be used as fatty product. In obtaining of product prepared from scalded dough, water is introduced into emulsion having temperature of 80-90 C, and flour is added into emulsion having temperature of 75-80 C. Egg product is additionally introduced into dough having temperature of 35-40 C. Dry grape may be additionally introduced into emulsion and dough at the end of preparing procedure for preparing of such product as cake in an amount of 9.7-17.55% by weight of dough, with dry grape being introduced into emulsion in an amount of 60-70% by weight of dough.

EFFECT: intensified dough production, provision for obtaining of products with stable structure, uniform porosity, soft crumb, said ready products being free from foreign taste.

11 cl, 14 ex

Description

The present invention relates to the field of food industry, in particular to a confectionery, and can be used for the preparation of flour products.

A known method for the production of flour confectionery, involving the mixing of a fatty product, ammonium carbonate, sweetener, baking soda and premium wheat flour (SU 1697675, class A 21 D 13/08, 1991).

The disadvantages of this method are the low quality of the finished product, the products are obtained insufficient loosening with reduced use of chemical leavening agents. In the case of using an increased amount of disintegrants in the finished product, an unpleasant alkaline taste is felt.

The closest analogue to the problem to be solved and the achieved result is a method for preparing flour confectionery products, which involves mixing a fat product, sodium pyrosulfite, carbon ammonium salt, a sweetener, table salt, wheat flour and flavoring, cutting the resulting dough into billets and baking them (Tokarev L .I. Production of flour confectionery products. Food industry, M., 1977, p. 182). In this case, sodium pyrosulfite is added at the end of the dough kneading. Ready dough before cutting is served for rolling. Molded preforms are baked for 6-10 minutes at a temperature of 240-260 ° C.

The disadvantage of this method is that it is used only for the preparation of flour confectionery products with an increased amount of sweeteners. The quality of the products is not always stable and very much depends on the quality indicators of the raw materials used for its production. Moreover, the technology of this product is complicated, and the cost of its production is increased.

The technical result achieved by the proposed method is to reduce the cost of the finished product by simplifying the method of its preparation and reducing the amount of sweetener for its production, as well as improving the quality indicators of the finished product by loosening, volume and taste.

To achieve a technical result, a method for preparing a flour confectionery product is characterized by first knocking down an emulsion from a fat product, table salt, water and vanilla, then knead the dough on the emulsion obtained with wheat flour and baking powder obtained by mixing sodium carbonate and disodium pyrophosphate with starch or wheat flour for 3-5 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch, or wheat flour (1-1.3) :( 1-1 , 3) :( 7-7.5), the dough is cut into billets and baked at a temperature of 180-220 ° C for 5-35 minutes, while the components of the dough are taken in the following amount, wt.%:

fat product 9.98-18.96 table salt 0.02-0.10 baking powder 0.3-1.80 vanillin 0.01-0.03 water 1-5 wheat flour rest

When mixing the components of the baking powder, calcium carbonate in an amount of 10-12 wt.% Of the total mass of the baking powder can be added to it.

A sweetener is additionally added to the emulsion, as sucrose or sorbitol or maltitol can be used.

It is possible to use margarine or vegetable oil as a fat product. Vegetable oil can be selected deodorized sunflower oil or soybean oil.

When preparing the emulsion, it is additionally possible to add egg product in the amount of 8.0-15.94 wt.% Of the total mass of the dough. The egg product is preferably melange or egg powder. As melange, it is preferable to use melange with a ratio of protein to yolk 2: 1.

As baking wheat flour, it is preferable to use wheat flour of the highest and / or first grade.

Water is added to the emulsion at a temperature of 80-90 ° C, and flour is added to the emulsion at a temperature of 75-80 ° C, while the egg product is added to the dough with a temperature of 35-40 ° C.

At the end of its preparation, dried grapes can be added to the emulsion and dough in the amount of 9.7-17.55 wt.% Of the total weight of the dough, while 60-70% of its total weight is added to the emulsion.

It is this sequence of the method, the use of such a baking powder and the quantitative selection of the components included in the test formulation that accelerate the formation of the dough with the necessary rheological properties, obtain products with a fixed structure, uniform porosity, delicate crumb, without extraneous taste in the finished product.

The peculiarity of the effect of the baking powder consists in accelerating the formation of the dough and in that its effect on the structure of the test mass occurs in two stages of gas formation in the oven at a temperature for large products of 160 ° C and small products of 180 ° C for prolonged baking of heavy dough, and at high temperatures 190-200-220 ° C with a short baking time of small products with easy dough. Gas formation with loosening of the dough piece begins in the first zone of the furnace, where the effect of sodium carbonate is manifested to a large extent and then in the third zone of the furnace before crust formation, where the effect of disodium pyrophosphate is manifested to a large extent, which creates uniform porosity, a delicate crumb and excellent taste without aftertaste while the structure of the product is securely fixed without traces of falling off, i.e. the product has not only taste, but also an aesthetic appearance.

The invention is illustrated by the following description of the method of its implementation.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. The temperature of the water going to the batch should have such a temperature as to provide an initial test temperature of 28-30 ° C. Then they knock down the emulsion from the fat product, sweetener, salt, water and vanillin. Knead the dough on emulsions with wheat flour and baking powder. The baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch or wheat flour for 3-5 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch or wheat flour (1-1.3) :( 1-1.3 ) :( 7-7.5). The dough is cut into individual preforms and baked in at a temperature of 180-220 ° C for 5-35 minutes.

The components of the dough are taken in the following amount, wt.%: Fat product - 9.98-18.96, table salt - 0.02-0.10, baking powder - 0.84-1.80, vanillin - 1-5, flour wheat - the rest.

When mixing the components of the baking powder for a more complete manifestation of its properties, it is additionally possible to add calcium carbonate in the amount of 10-12 wt.% Of the total mass of the baking powder. The possibility of using calcium carbonate as a baking powder provides a preventive focus to the product, as This product is enriched with calcium, which leads to a reduction in the deficiency of this component in the human body.

As a sweetener, it is possible to use sucrose or sorbitol, or maltitol. In the case of using sorbitol or maltitol in the flour confectionery, the product is given dietary properties, while the scope of use of the flour product is expanded, i.e. the use of this product is ensured not only by healthy people, but also by people suffering from diabetes. In addition, sorbitol or maltitol is a moisture stabilizer, i.e. the use of this sweetener improves the preservation of the quality indicators of the product, because it does not have hygroscopicity as a result of a possible difference in humidity and temperature in the room where the product is stored.

It is possible to use margarine or vegetable oil as a fat product. For obese people, it is possible to produce a flour confectionery product in which deodorized or soybean oil is used as vegetable oil.

When preparing the emulsion, an egg product is additionally added to it in an amount of 8.0-15.94 wt.% Of the total weight of the dough.

As egg products use melange or egg powder.

As a melange to give the product dietary properties, melange is used with a ratio of protein to yolk 2: 1, which is hereinafter referred to as the protein-yolk component.

Products with a protein-yolk component acquire, by reducing the amount of cholesterol, the properties of a functional preventive food product. For this purpose, variants of the chemical and biological composition were calculated and a rational composition of the protein-yolk component (2: 1) was developed with special properties that reduce cholesterol coming from the yolk, which negatively affects patients with diabetes mellitus, atherosclerosis, obesity and other diseases when eating pastry shops products.

The quality of products using the protein-yolk component is high.

As baking wheat flour, baking wheat flour of the highest and / or first grade is used.

When preparing flour products from custard dough, water is added to the emulsion at a temperature of 80-90 ° C, and when flour is added, the temperature of the emulsion is maintained in the range of 75-80 ° C, then an egg product is added to the dough with a temperature of 35-40 ° C.

When preparing flour products in the form of a cake or certain types of cookies, dried grapes are additionally added to the emulsion and dough at the end of its preparation in the amount of 9.7 -17.55 wt.% Of the total weight of the dough, while 60-70% of the dough is added to the emulsion its total mass. In these products, the moisture content of the dough is maintained in the range of 16.5 to 25%. Then the resulting dough is subjected to molding. Forming dough pieces for products such as cookies, crackers, etc. carried out on a rotary machine or percussion stamp machine, the molding of blanks for products from custard gingerbread dough is carried out using special forms.

Cupcake blanks are formed using a FAK jigging machine or manually in molds with a diameter of 80 mm and a depth of 40 mm, which are pressed 24 pieces into a silicone mold 60 × 40 cm wide. Forms with dough blanks are installed in an electric oven where baking lasts 25- 30 minutes at a temperature of 180-220 ° C. The use of silicone molds with anti-stick properties will completely reduce the consumption of oil for lubrication.

The cookie dough pieces for cookies or custard dough pieces are baked either on a conveyor belt or in those forms that are used for molding, in particular dough pieces made of choux pastry.

Finished products in the form of a cake are removed by tipping over the forms, placed in trays. Non-standard products (pale, burned, deformed) are rejected. Baked products prepared by the new method have the correct shape, loosened crumb, the surface color is golden brown, a pleasant melting taste. Some products, such as a cake, are sprinkled with icing sugar after cooling. All products are packed in corrugated boxes or bags with the required marking.

Specific examples of the method:

Example 1

Cooking Sugar Cookies.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. The temperature of the water going to the batch should be such a temperature as to provide an initial test temperature of 25 ° C.

Then they knock down the emulsion from the fat product, sweetener, egg product, salt, water and vanillin. Knead the dough on emulsions with wheat flour and baking powder. Baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch for 5 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, pyrophosphate and starch 1: 1: 7. The dough is mixed until a mass of uniform consistency is obtained.

The components of the dough are taken in the following amount, wt.%: Fat product in the form of margarine - 10.0, sweetener in the form of sucrose - 10.0, table salt - 0.05, baking powder - 1.5, egg product in the form of melange - 5, 0, vanillin - 0.02, water according to the calculation of about 3.0, wheat flour in the form of wheat flour of the highest and first grade - 70.43.

Then the dough is cut into billets on a rotary machine and the billets obtained are baked at a temperature of 200 ° C for up to 10 minutes.

Example 2

Cooking long cookies.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. The temperature of the water going to the batch should be such a temperature as to provide an initial test temperature of 35 ° C.

Then they knock down the emulsion from the fat product, sweetener, salt, water and vanillin. Knead the dough on emulsions with wheat flour and baking powder. The baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with wheat flour for 5 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and wheat flour 1.3: 1.3: 7.5. The dough is mixed until a mass of uniform consistency is obtained.

The components of the test are taken in the following amounts, wt.%: Fat product in the form of margarine - 12.0, sweetener in the form of sucrose - 9.41, table salt - 0.02, baking powder - 0.84, vanillin - 0.01, water - 1.0, wheat flour of the first grade - 76.72.

The resulting dough is rolled through a dough machine or a laminator, molded by a rotary machine or a percussion die machine and baked on a conveyor belt at a temperature of 220 ° C.

Example 3

Cooking Cupcake.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. The temperature of the water going to the batch should be such a temperature as to provide an initial test temperature of 29 ° C.

Then they knock down the emulsion from the fat product, sweetener, egg product, salt, water and vanillin. Knead the dough on emulsions with wheat flour and baking powder. The baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch for 4 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch 1.2: 1.2: 7.3. Part of the dried grape is added to the emulsion. Then, premium wheat flour and the rest of the dried grapes are added to the mixture. Moreover, dried grapes are introduced in an amount of 15 wt.% Of the total weight of the dough, while 65% of its total weight is added to the emulsion. The dough is mixed until a mass of uniform consistency is obtained.

The components of the dough are taken in the following amount, wt.%: Fat product - 18.96, sweetener - 18.82, table salt - 0.10, baking powder - 1.8, dried grapes - 15.0, egg product in the form of egg powder - 15.94, vanillin - 0.03, water - 5, premium wheat flour - 26.35.

Sucrose is used as a sweetener, margarine is used as a fat product.

The moisture content of the test is 27%. The preforms are formed using a FAK jigging machine in molds with a diameter of 80 mm, a depth of 40 mm, which are pressed 24 pieces into a silicone mold 60 × 40 cm wide. Forms with dough pieces are installed in an electric oven where baking lasts 25 minutes at a temperature of 220 ° FROM.

Finished products are removed by tipping over the forms and stacked in trays. Non-standard products (pale, burned, deformed) are rejected. Baked products have the correct shape, loosened crumb, surface color golden brown, pleasant melting taste. After cooling, the products are sprinkled with powdered sugar. Then they are packed in a corrugated box.

Example 4

Cooking crackers.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. The temperature of the water going to the batch should be such a temperature as to provide an initial test temperature of 30 ° C.

Then they knock down the emulsion from the fat product, sweetener, salt, water and vanillin. Knead the dough on emulsions with wheat flour and baking powder. The baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch for 3 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch 1: 1: 7. When mixing the components of the baking powder for a more complete manifestation of its properties, calcium carbonate is additionally added to it in an amount of 11 wt.% Of the total mass of the baking powder.

The components of the dough are taken in the following amount, wt.%: Fat product in the form of margarine - 9.98, sweetener in the form of sucrose - 9.41, table salt - 0.10, baking powder - 1.80, vanillin - 0.01, water - 1.0, wheat flour of the first grade - 77.7.

The blanks are molded by a rotary machine onto a conveyor belt, on which baked molded blanks are baked for 22 minutes at a temperature of 200 ° C. Products are cooled, packaged in packages with the required marking.

Example 5

Cooking choux pastry.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. Water is added to the emulsion at a temperature of 85 ° C.

Then they knock down the emulsion from the fat product, sweetener, salt, water and vanillin. Knead the dough with the gradual introduction of wheat flour of the first grade and baking powder, while the temperature of the dough is set equal to 80 ° C. A baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch for 5 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch 1.3: 1.3: 7.5. After that, the dough is cooled to a temperature of 40 ° C and an egg product in the form of egg powder is added to it.

The components of the dough are taken in the following amount, wt.%: Fat product in the form of margarine - 18.96, table salt - 0.02, egg product - 20.94, baking powder - 0.5, vanillin - 0.03, water - 1, 0, milk - 4.82, premium wheat flour - 53.73.

The dough is cut into preforms using molds if necessary and baked at 200 ° C for 30 minutes.

Products after cooling, depending on the type, are prepared either with or without a filling. As the filling, use cottage cheese or butter cream or some fruit filling. The filling is introduced into the formed cavity of the semi-finished flour product.

When developing a certain type of products from custard dough, they are sprinkled with powdered sugar or trimmed with lipstick or glaze.

Example 6

Cooking raw gingerbread.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. The temperature of the water going to the batch should be such a temperature as to provide an initial test temperature of 25 ° C. They knock down the emulsion from a fat product, a sweetener in the form of burning, invert and sugar syrup, common salt, water and vanillin. Then knead the dough on the resulting emulsion with wheat flour and baking powder. The baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch for 4 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch 1: 1: 7.

The components of the dough are taken in the following amount, wt.%: Fat product - 12, sweetener - 12, table salt - 0.04, baking powder - 0.84, vanillin - 0.03, water - 1.0, wheat flour - 74.09. Gingerbread recipes also add dry perfumes, honey and flavors.

The dough is cut into billets and baked at a temperature of 200 ° C for 15 minutes.

Example 7

Cooking custard gingerbread.

First, raw materials are prepared: all bulk raw materials are sieved, the fat product is brought to a molten state, the salt and sweetener are dissolved. Water is added to the emulsion at a temperature of 70 ° C until the sweetener is completely dissolved.

Then they knock down the emulsion from the fat product, sweetener, salt, water and vanillin. Knead the dough with wheat flour and baking powder, while the temperature of the dough is set to 60 ° C. A baking powder is obtained by mixing sodium carbonate and disodium pyrophosphate with starch for 5 minutes until the mixture is uniformly mixed, with a ratio of sodium carbonate, disodium pyrophosphate and starch 1.3: 1.3: 7.5. After that, the dough is cooled to a temperature of 35 ° C and an egg product in the form of melange and the components remaining in the recipe are added to it.

The components of the dough are taken in the following amount, wt.%: Fat product in the form of margarine - 18.96, sweetener in the form of sucrose - 18.82, table salt - 0.02, egg product - 15.94 baking powder - 1.5, vanillin - 0.03, water - 1.0, premium wheat flour - 43.73.

The dough is cut into preforms using molds if necessary and baked at 220 ° C for 25 minutes.

Example 8

Carried out analogously to any of examples 1, 2, 3, 4, 5, 6, 7.

Only when mixing the components of the baking powder, calcium carbonate is additionally added to it in an amount of 10 wt.% Of the total baking powder.

Example 9

Carried out analogously to any of examples 1, 2, 3,4, 5, 6, 7.

Only when mixing the components of the baking powder, calcium carbonate is additionally added to it in an amount of 12 wt.% Of the total baking powder.

Example 10

Carried out analogously to any of examples 1, 2, 3, 4, 5, 6, 7.

Only sorbitol is used as a sweetener.

Example 11

Carried out analogously to any of examples 1, 2, 3, 4, 5, 6, 7.

Vegetable oil in the form of deodorized sunflower oil is used only as a fat product.

Example 12

Carried out analogously to any of examples 1, 2, 3, 4, 5, 6, 7.

Vegetable oil in the form of soybean oil is used only as a fat product.

Example 13

Carried out analogously to any of examples 1, 2, 3, 4, 5, 6, 7.

Only as egg product use melange with a ratio of protein to yolk 2: 1.

Example 14

Carried out analogously to any of examples 1, 2, 3, 4, 5, 6, 7.

Maltitol is used only as a sweetener.

The proposed method for the preparation of flour confectionery products accelerates the formation of dough, obtaining products with a fixed structure, uniform porosity, delicate crumb without extraneous taste in the finished product.

Claims (11)

1. A method of preparing a flour confectionery product, characterized in that the emulsion is first knocked out of the fat product, table salt, water and vanillin, then the dough is kneaded on the emulsion obtained with wheat flour and baking powder obtained by mixing sodium carbonate and disodium pyrophosphate with starch or wheat flour for 3-5 minutes until the mixture is uniformly mixed at a ratio of sodium carbonate, disodium pyrophosphate and starch or wheat flour (1-1.3) :( 1-1.3) :( 7-7.5), the dough is cut into blanks and bake them at a temperature of 180-220 ° C for 5-35 minutes, while the components of the dough are taken in the following amount (wt.%): Fat product 9.98-18.96 Common salt 0.02-0.10 Baking powder 0.3-1.80 Vanillin 0.01-0.03 Water 1.0-5.0 Wheat flour Rest 2. The method according to claim 1, characterized in that when mixing the components of the baking powder, calcium carbonate is additionally added in an amount of 10-12% of the total mass of the baking powder. 3. The method according to claim 1, characterized in that the emulsion is additionally made sweetener, which is used as sucrose, or sorbitol, or maltitol. 4. The method according to claim 1, characterized in that the margarine or vegetable oil is used as the fat product. 5. The method according to claim 4, characterized in that as a vegetable oil use sunflower deodorized or soybean oil. 6. The method according to claim 1, characterized in that when preparing the emulsion, an egg product is additionally added to it in an amount of 8.0-15.94% of the total mass of the dough. 7. The method according to claim 6, characterized in that as egg product use melange or egg powder. 8. The method according to claim 6, characterized in that as melange use melange with a ratio of protein and yolk 2: 1. 9. The method according to claim 1, characterized in that baking wheat flour of the highest and / or first grade is used as wheat baking flour. 10. The method according to claim 1, characterized in that water is added to the emulsion at a temperature of 70-90 ° C, and flour is added to the emulsion at a temperature of 60-80 ° C, while the egg product is additionally added to the dough with a temperature of 35-40 ° C . 11. The method according to claim 1, characterized in that in the emulsion and dough at the end of its preparation, dried grapes are additionally added in an amount of 9.7-17.55% of the total mass of the dough, while 60-70% of it is added to the emulsion total mass.