RU2216177C2 - Method for producing of shortcake from scalded dough - Google Patents

Abstract

FIELD: confectionery industry, in particular, production of farinaceous confectionery article. SUBSTANCE: method involves preparing scalded mixture of fatty component, water, sand sugar and honey; mixing produced mixture and heating to boiling temperature; introducing part of top-grade wheat flour; mixing and cooling resultant scalded mixture to 50-55 C; introducing swelled egg powder preliminarily mixed with water; holding mixture for 40-50 min and introducing part of sodium bicarbonate; mixing and introducing remaining part of sodium bicarbonate and wheat flour; mixing for obtaining of homogeneous mass; forming dough and baking in variable mode for 8-11 min until final moisture content is 13%. EFFECT: provision for obtaining of low-density light-weight product with crumbly porous finely dispersed structure and increased keeping time of product. 2 ex

Description

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

 An analysis of the economy, a study of the consumer market and the state of production of confectionery products showed an increased population demand for flour confectionery products. This is due to their diverse assortment, specific consumer properties specific to each particular case, and also because flour products, for the most part, are prepared mainly on domestic raw materials, therefore they are relatively inexpensive in price terms.

 Known multi-layer cake (RF patent 2150837) honey, including at least one cake made from dough containing premium wheat flour, butter, sugar, egg product, honey and chemical baking powder as a fat component.

 The food was made in the conditions of confectionery production using conventional technology using conventional equipment from dough containing fresh chicken eggs, sugar, honey, butter, sodium bicarbonate, premium wheat flour. A flat cake mix is prepared and baked from the dough of the aforementioned composition, from which crusts of the desired shape are cut in the usual way.

 The technology for preparing these types of flour confectionery involves the formation of a porous structure by mixing fat, granulated sugar and honey with chemical disintegrants, followed by mixing with flour.

 The disadvantages of these products include their quick callation due to the rapid loss of moisture during storage.

 This method of cooking cake is taken by us as a basis and is an analogue of the present invention.

 The technical result of the invention is the creation of a new type of product such as cake to use it at home for spreading with a semi-finished product and obtaining a homemade cake or cake.

 The technical result of the invention is to obtain a new type of baked product - cakes of custard dough having a friable porous finely divided structure with low density and low bulk density, a variety of configurations.

 The principal difference between the custard dough inherent only in these products is the possibility of starch swelling in flour (its content reaches 70%), when under the conditions of heat treatment the strong micellar structure of the high molecular weight fraction of flour - amylopectin under the influence of osmotic pressure ensures the mutual transition of amylase due to diffusion ( low molecular weight fraction of starch) into the micellar liquid and water inside the starch cell until their concentration is equalized. Due to the osmotic binding of moisture, starch grains swell, a sharp increase in their volume, and due to a decrease in the distance between the swollen particles, a volumetric structural network is formed.

 Another technical result of the invention is to obtain products that are more stable during storage, with an increased shelf life of up to 2 months without changing its organoleptic advantages. This technical result is achieved by the possibility of strong retention of moisture inside the products during storage. However, compared with the custard semi-finished product, the proposed product has a fundamentally excellent shape in the form of a square or rectangular layer and a more porous structure.

 The next technical result is to obtain a product with a relatively low cost, which will increase their production due to increased demand by the population with limited incomes.

 The technical result of the invention is achieved by the development and application of the following technological methods.

 The infusion is prepared by heating the mixture from the fat component, water and honey, and after boiling, part of the recipe amount of flour, providing the infusion viscosity of 320-350 Pa • s, is fed at one time during mixing. Mixing the mixture when making flour in it is 3-7 minutes.

 The limitation of the amount of brewed flour is caused by the need to obtain the finished product in the form of a layer with a smooth, even upper surface.

This, in turn, ensures the production of a test with a viscosity of the order of 320-350 Pa • s with a velocity gradient of 2 s ^-1 , an increase in the swelling of proteins and flour starch, and an increase in the final uniformity of the test.

Heat treatment of honey served in the tea leaves also provides a decrease in viscosity. Next, the tea leaves are cooled to 50-55 ^o C and served on a batch.

 Another technological way is to pre-prepare the egg product - egg powder, which is dissolved in water in a ratio of 1: 2 for a duration of 40-50 minutes with the introduction of up to 10-20% of the prescribed amount of sodium bicarbonate at the end of the process in order to neutralize the solution. The long-term presence of the powder in water ensures its swelling and, as a result, a significant increase in the specific surface of the egg product. This, in turn, increases the foaming ability of the powder and the retention of more air phase during mixing with welding.

 The reduced viscosity of the tea leaves and the increase in the specific surface of the swollen egg powder provides an increase in the final uniformity of the mixture of tea leaves and powder and, as a result, the formation of a dispersion shell around the introduced remaining amount of flour. Sodium bicarbonate is fed before flour.

 The total duration of the test is 15-20 minutes.

 The reduced viscosity of the dough (320-350 Pa • s instead of 400-450 Pa • s during the preparation of the custard cake mix), in turn, provides more favorable conditions for obtaining a smooth test tape during molding.

 The baking process of the proposed cake from custard dough is as follows.

 In accordance with the technology offered by the Research Institute of the Confectionery Industry, in the presence of a strong homogeneous structure of the custard dough, the test tape practically does not spread, so the baking process is carried out at its relatively low temperature.

At the beginning of the baking process at a temperature of 170-190 ^o With a less intense evaporation of moisture from the workpieces and the formation of thin soft crusts, which do not impede the uniform release of moisture. This provides a more uniform rise of the semi-finished product during the baking process, which leads to a thin surface.

To fix the structure of the tape at the end of the baking process over the past 4-6 minutes, the temperature is increased to 190-210 ^o C. With this baking mode, the finished product is obtained for 8-11 minutes with uniform humidity throughout the workpiece, with greater porosity and volume and smaller tears on the surface than with known methods.

 Changing the baking parameters provides a finished product with a final moisture content of 13-16%.

 The final moisture content of the baked product 13-16% also provides greater preservation of the products for a long time while maintaining high palatability and preventing the “staling” of the product by providing conditions for retaining moisture inside the finished product.

 Example 1. The tea leaves are prepared as follows. Take 13 kg of the fat component, 11 kg of honey, 9 kg of granulated sugar and 10 kg of water; mix and heat to a boil, contribute 17.0 kg of flour at a time. Mixing the mixture when adding flour to it is 5 minutes.

Welding viscosity 320 Pa • s; velocity gradient ε • - 2s ^-1 .

 Pre-egg powder in the amount of 2.6 kg is dissolved in a 1: 2 ratio with water 5.2 kg and incubated for 50 minutes. At the end, 10 grams of sodium bicarbonate (10% of its prescription amount) is fed in order to neutralize the solution.

Cooled to a temperature of 55 ^o With welding is served in a dough mixing machine with Z-shaped blades and mixed with swollen egg powder for 5 minutes. Then make 90 grams of the remaining sodium bicarbonate (90% of its prescription amount) and the remaining flour 29.0 kg, mix until a homogeneous mass of 20 minutes. The dough is molded in the form of a test tape 3 mm thick and baked under alternating conditions: I zone - 170 ^o C, II zone - 190 ^o C. The total duration of baking is 8 minutes.

 Final humidity 16%.

 After baking, the tape is cooled, cut into products, which are then packaged.

 Example 2. The tea leaves are prepared as follows. Take 13 kg of the fat component, 11 kg of honey, 9 kg of granulated sugar and 10 kg of water; mix and heat to a boil, contribute 29.0 kg of flour at a time. Mixing the mixture when adding flour to it is 5 minutes.

Welding viscosity 350 Pa • s; velocity gradient ε • - 2s ^-1 .

 Pre-egg powder of 2.6 kg is dissolved in a 1: 2 ratio with 5.2 kg of water and incubated for 40 minutes. At the end, 20 g of sodium bicarbonate (20% of its prescription amount) is fed in order to neutralize the solution.

Cooled to a temperature of 55 ^o With welding is served in a dough mixing machine with Z-shaped blades and mixed with swollen egg powder for 5 minutes. Then add 80 g of the remaining sodium bicarbonate (80% of its prescription amount) and the remaining flour of 17.0 kg is mixed until a homogeneous mass of 20 minutes. The dough is formed in the form of a test tape with a thickness of 5 mm and baked under alternating conditions: I zone - 190 ^o C, II zone - 210 ^o C. The total baking time is 11 minutes.

 Final humidity 13%.

 After baking, the tape is cooled, cut into products, which are then packaged.

Claims (1)

A method for the production of cake cake, comprising mixing premium wheat flour, water, egg products, granulated sugar, honey, a fat component, a chemical baking powder - sodium bicarbonate, molding, baking, cooling, cutting into separate products and packaging, characterized in that preparing tea leaves, wt. including: from the fat component 13, water 10.0, granulated sugar 9.0 and honey 11.0, the resulting mixture is stirred, heated to boiling, and a portion of premium wheat flour 17.0-29.0 wt. hours, mix the mass for 3-5 minutes until the viscosity of the tea leaves 320-350 PA ^. c with a velocity gradient ε. - 2s ^-I ; the tea leaves are cooled to 50-55 ^o C, make as an egg product swollen egg powder 2.6 wt. hours, which are pre-mixed with water, 5.2 wt. including a ratio of 1: 2, withstand the mixture for 40-50 minutes and make chemical baking powder - sodium bicarbonate of 0.01-0.02 wt. o'clock, stir welding with egg powder for 3-5 minutes, after which the remaining amount of sodium bicarbonate 0.08-0.09 wt. hours and wheat flour of the highest grade 17-29 wt. hours, mix until a homogeneous mass for 15-20 minutes; the resulting dough is molded, baked in a variable mode: I zone 170-190 ^o C; Zone II 190-210 ^o C for 8-11 minutes until the final moisture content of the product is 13-16%.