RU2121276C1 - Galette production method - Google Patents

Abstract

FIELD: food-processing industry, in particular, manufacture of products intended for prolonged storage. SUBSTANCE: method involves kneading dough containing wheat flour, sugar, invert syrup, dry milk, margarine, malt extract, citric or lactic acid, soda, edible salt and ammonium carbonate; rolling dough, forming, baking, cooling and packaging in metallized polypropylene film to obtain blocks of ready product. Method allows food product to retain its consumer's properties for at least two years. EFFECT: increased efficiency, improved quality of product and prolonged storage time. 5 cl, 4 ex

Description

 The invention relates to the production technology of biscuits long-term storage.

 A known method for the production of biscuits, involving the preparation of dough containing wheat flour, sugar, margarine, glycyrrhizic acid, salt and soda, rolling, molding, baking, cooling and packaging of the finished product (Cheldieva V.M. Development of technology of flour products using products processing of licorice root. Abstract of a dissertation of a candidate of technical science - M.: MGZIPP, 1996, p. 17-23).

 The disadvantage of this method is to obtain biscuits unsuitable for long-term storage.

 The technical result of the invention is to ensure the conservation of consumer properties of biscuits for at least 2 years.

 This result is achieved by the fact that in a method for the production of biscuits, comprising preparing a dough containing wheat flour, sugar, margarine, food acid, table salt and soda, rolling, molding, baking, cooling and packaging the finished product, according to the invention, additionally invert syrup, milk powder, malt extract and carbon ammonium salt are introduced, citric or lactic acid is used as food acid, and packaging is carried out in a polypropylene metallized film.

In this case, it is possible to prepare a dough with the following ratio of components by weight of solids with an accuracy of ± 1%:
wheat flour - 83618
sugar - 1301
invert syrup - 1301
pressed yeast - 535
powdered milk - 1451
margarine - 3915
malt extract - 570
citric or lactic acid - 78
soda - 140
table salt - 1353
ammonium carbonate - 280
An additional introduction of pressed yeast into the dough and its preparation is possible with the following ratio of components by weight of dry matter with an accuracy of ± 1%:
wheat flour - 83618
sugar - 1301
invert syrup - 1301
pressed yeast - 535
powdered milk - 1451
margarine - 3915
malt extract - 570
citric or lactic acid - 78
soda - 140
table salt - 1353
ammonium carbonate - 280
A preferred embodiment of the present invention provides an additional introduction to the dough of 9-34 parts by weight. sodium pyrosulfite.

 In another preferred embodiment, the packaging of the finished product is carried out under vacuum.

 This allows you to get biscuits with a shelf life of at least 2 years.

 The method is implemented as follows.

 The dough is prepared according to any of the above formulations by preparing and mixing liquid and granular components and their compounds, kneading and fermenting the dough. The finished dough is rolled on a laminator and rotationally formed, and then baked, cooled to room temperature and packaged in bundles of metallized polypropylene film under vacuum or without. The biscuits thus obtained retain their consumer properties for at least 2 years.

 Example 1

The dough is prepared in the following ratio of components by weight of solids:
wheat flour - 83618
sugar - 2027
invert syrup - 609
powdered milk - 2633
margarine - 4180
malt extract - 670
citric acid - 24
soda - 146
table salt - 1259
ammonium carbonate - 1015
rolled, molded, baked, cooled and packaged in bundles of metallized polypropylene film. Storage of the finished product in unregulated conditions for 2 years did not lead to microbiological spoilage or a change in organoleptic characteristics.

 Example 2

 Biscuits are prepared and packaged analogously to example 1, but with the introduction of 34 wt.h. sodium pyrosulfite and when using lactic acid instead of citric acid. The result is similar to example 1.

 Example 3

The dough is prepared in the following ratio of components by weight of solids:
wheat flour - 83618
sugar - 1301
invert syrup - 1301
pressed yeast - 535
powdered milk - 1451
margarine - 3915
malt extract - 570
lactic acid - 78
soda - 140
table salt - 1353
ammonium carbonate - 280
rolled, molded, baked, cooled and packaged in bundles of metallized polypropylene film under vacuum. The finished product after 2.5 years of storage has no signs of microbial spoilage and changes in organoleptic properties.

 Example 4

 Biscuits are prepared and packaged analogously to example 3, but with the addition of 9 parts by weight of dough. sodium pyrosulfite and when using citric acid instead of lactic. The result is similar to example 3.

 Thus, the proposed method allows to obtain biscuits with a long shelf life.

Claims (3)

 1. A method for the production of biscuits, comprising preparing a dough containing wheat flour, sugar, margarine, food acid, table salt and soda, rolling, molding, baking, cooling and packaging the finished product, characterized in that the invert syrup is additionally introduced, milk powder, malt extract and carbonic acid salt, citric or lactic acid is used as food acid, and packaging is carried out in a metallized polypropylene film. 2. The method according to claim 1, characterized in that the dough is prepared in the following ratio of components by weight of solids with an accuracy of ± 1%:
Wheat flour - 83618
Sugar - 1301
Invert Syrup - 1301
Powdered milk - 1451
Margarine - 3915
Malt Extract - 570
Citric or lactic acid - 78
Soda - 140
Salt - 1353
Coal ammonium salt - 280
3. The method according to p. 1, characterized in that the pressed yeast is additionally introduced into the dough, and the dough is prepared in the following ratio of components by weight of dry matter with an accuracy of ± 1%:
Wheat flour - 83618
Sugar - 1301
Invert Syrup - 1301
Pressed yeast - 535
Powdered milk - 1451
Margarine - 3915
Malt Extract - 570
Citric or lactic acid - 78
Soda - 140
Salt - 1353
Coal ammonium salt - 280
4. The method according to claim 2 or 3, characterized in that the dough is additionally introduced 9 to 34 wt.h. sodium pyrosulfite.  5. The method according to any one of claims 1 to 4, characterized in that the packaging is carried out under vacuum.