RU2063137C1 - Cracker production method - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking and confectionery industries. SUBSTANCE: method involves preparing mixture of bulk components and tempering fat; mixing to obtain emulsion; preparing solution of sodium pyrosulfite; kneading dough from high-grade wheat flour; fermenting and treating dough; baking, cooling and packaging. Low-grade flour is used as dry component at the stage of preparing high-grade wheat flour by replacing it. Wheat shorts are additionally used in the ratio of 1:17.9-18.2. Dough fermentation time is 25-30 min. EFFECT: increased efficiency, improved quality of product, reduced production cost and wider range of products. 2 cl

Description

 The invention relates to the baking and confectionery industry, in particular to the production of flour confectionery crackers.

 A known method of production of "Cracker [1] involves preparing a solution of bulk components and tempering fat, mixing and obtaining an emulsion, preparing a solution of sodium pyrosulfite, preparing wheat flour and mixing dough. Fermentation and processing of dough, baking, cooling and packaging.

 The disadvantage of this method is the use in the formulation of wheat flour of the highest grade, which is scarce and expensive.

 The purpose of the invention to reduce costs and expand the range.

 This goal is achieved by the fact that as a dry component, at the stage of preparation of premium wheat flour by replacing it. wheat flour of the lower grade is used, for example, the new Podolsky variety, and wheat bran is additionally introduced into the flour in a ratio of 1: 17.9-18.2.

The quality of flour to a large extent determines the properties of the dough obtained from it and the finished product. From table 1 it is seen that the quality of the flour of the new variety "Podolsky" used in the proposed method meets the requirements of the lower grade and is used for the first time in the production of crackers [2]
For example, in bread and bakery products made from wheat flour and a mixture of wheat and rye, there is an increase in acidity by 2%, a decrease in porosity by 3%, an increase in gaps by 1 cm and a slight vagueness of bread.

 In sheepskin products, the number of products per 1 kg reduced by 5 pieces, individual cracks and tears on the surface of the products, the coefficient of swelling of bagels 2: 2.5 dryers.

 In rich wheat crackers, the amount of 1 kg reduced by 10 pieces, individual cracks and blasts on the top crust, increased time of complete swelling by 0.5 min.

 To enhance the organoleptic properties of the finished product, wheat flour in the lower grade, for example, the new Podolsky variety, is additionally introduced at the stage of its preparation with wheat bran in a ratio of 1: 17.9-18.2.

In addition, the introduction of bran increases the nutritional and biological value of products, due to their enrichment with calcium, minerals, phosphorus, iron, which in bran contains 3 times more than in whole wheat grain. Flour and bran differ significantly in the number of vitamins, the content of which is (see table. 2) [4]
The technological process is carried out in the following order.

First, the bulk components are dissolved in water, according to the recipe, until a homogeneous mass is obtained and the cooking fat is tempered to a temperature of 37-40 ^o C.

 Then the solution and tempered fat are pumped in parallel streams into the homogenizer and mixed until a homogeneous emulsion is obtained, which is used to prepare the dough.

 At the same time, a sodium pyrosulfite solution and a dry flour mixture are prepared. Suspended wheat flour of the lowest grade, for example, the new Podolsky variety, and wheat bran in a ratio of 1: 17.9-18.2 are pre-mixed.

 If the bran ratio is less than 1: 17.9, then the product’s presentation is not ensured, if more than 1: 18.2 the physical properties of gluten are weakened, and the technological process becomes impossible.

 Mixing wheat bran with wheat flour at the stage of preparation of bulk components allows to obtain their uniform distribution.

 After completing all the preparatory operations, a dough is kneaded, which consists of 3 stages.

 An emulsion, water and a dry flour mixture are loaded into a dough mixing machine and mixed for 1-2 minutes.

 The gluten of starch, flour and bran swells.

 Before the second stage, sodium pyrosulfite solution is pre-metered. Then get the finished dough. The kneading time is 7-10 minutes.

 The third stage is applied if necessary and is a corrective physical property of the test.

The fermentation process of the test, in comparison with the known method, decreases by 1.2-1.5 times and lasts 25-30 minutes, at a humidity of 72-75%, temperature 28-30 ^o C.

 If the fermentation time is less than 25 minutes, the product quality will deteriorate, the structure of the cracker becomes dense and non-layered.

 If the fermentation time is more than 30 minutes, then the process becomes impossible.

 Then the dough is processed on a laminator and rolling pairs, as a result of which the joined tape dough with a thickness of about 30 mm is expanded to a thickness of 1.5-3 mm.

 Using a forming rotor, cutting and embossing of dough pieces is carried out. The sieve-shaped dough formed after cutting is separated and fed back into the laminator.

 The molded dough piece is sprinkled with salt and fed to baking.

The baking process occurs at relatively identical temperatures in all areas of the oven in the range of 275-300 ^o C.

 Baking time is 4.5-4.8 minutes.

 After baking, the cracker passes through the device for irrigation with vegetable oil (soybean, coconut, etc.) and is supplied to natural cooling (5-7 minutes) and packaging.

 This method allows you to get lower-grade wheat flour, for example, the new Podolsky variety using wheat bran low-calorie cracker of a new dietary grade, enriched with vitamins with a specific taste and smell.

 The cost of a cracker made from lower grade flour, for example, the new Podolsky variety using wheat bran, is much lower compared to a cracker made from premium flour, since the cost of the feedstock is lower (see table 3).

 The cost of production using the proposed method is much lower than the prototype, while the use of scarce flour of the highest grade is excluded. In addition, in the prototype, it is possible to increase the cost of the process due to fermentation of the test, which in the proposed method is reduced by 1.2-1.5 times.

 Thus, the use of this method of obtaining crackers allows you to expand the range and reduce its cost due to the techniques and parameters specified in the claims, which eliminate the scarce and expensive wheat flour of the highest grade and get a new dietary product with high organoleptic properties. TTT1 TTT2 TTT3 TTT4

Claims (2)

1. A method for the production of crackers, comprising preparing a mixture of loose components with fat to obtain an emulsion, preparing a solution of sodium pyrosulfite, preparing wheat flour, kneading dough, fermenting and processing it, baking, cooling and packaging the resulting finished products, characterized in that as wheat flour use lower grade wheat flour, which is pre-mixed with wheat bran in a ratio of 1: (17.9-18.2), while the dough is fermented for 25-30 minutes at a humidity of 72-75% and temperatures 28-30 ^o C.  2. The method according to claim 1, characterized in that Podolsky grade flour is used as lower grade wheat flour.

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