RU2259730C1 - Method for producing of small hardtacks "duimovochka" and hardtacks "duimovochka" produced by method - Google Patents

Abstract

FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.

SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, vanillin, eggs or melange or egg powder, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by providing egg washing and pricking; baking; holding for cooling; cutting into slices followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(4.45-4.8), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade breadwheat flour, 2.3-2.7 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 35.0-45.0 kg of top-grade breadwheat flour, 0.3-0.7 kg of compressed baker's yeast, 1.0 kg of edible salt, 17-21 kg of sand sugar, 10.0-12.0 kg of margarine with fat content of 82.0%, 0.1 kg of vanillin, and water the balance. Slice surfaces are decorated with the use of 3.0-3.4 kg of eggs or melange. Hardtacks produced by method have improved nutritive and aromatic qualities, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.

EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.

13 cl, 2 ex

Description

The invention relates to the field of food industry, in particular to the technology for the production of crackers and crackers.

A known method of preparing crackers, involving the preparation of dough, cutting the resulting test into crack layers. After slicing, the slices are placed for 2-3 minutes in a rotating drum, in which at the same time they add flavoring additive in an amount of not more than 5 wt.% And vegetable oil in an amount of not more than 1 wt.% Of the volume of the loaded product, and drying is carried out at a temperature 120 ÷ 140 ° C for 30 ÷ 35 min, while getting crackers with different calories and different organoleptic characteristics (RU 2193316 C1, 11/27/2002). The main components are used in the following weight ratio per 100 kg of flour, in kg:

peeled rye flour 30.0 ÷ 40.0 baking wheat flour 10.0 ÷ 20.0 ground rye malt 2.0 ÷ 3.0 dry baker's yeast 0.4 ÷ 0.6 granulated sugar 2.0 ÷ 3.0 food salt 0.5 ÷ 1.5 margarine 1,0 ÷ 2,0 ground coriander 0.4 ÷ 0.6 water rest

A known method for the production of crackers, including kneading dough, molding crackers, baking, cooling and cutting, and before cutting crackers are dried by processing with high frequency currents (HDTV) followed by cooling (SU 491367 A, 11/15/1975).

The disadvantage of this method should recognize the use of expensive HDTV equipment that adversely affects the health of personnel, as well as the uniformity of the resulting product range.

A known method for the production of butter crackers (Ilyinsky N.A., Ilyinsky T.N. Production of crackers. M: Light and food industry, 1982, p. 48). According to a known method, kneading wheat flour with the components provided for in the recipe is carried out, fermenting the resulting dough, cutting, proofing, baking crackers, curing and cutting them, followed by drying and frying of the resulting products.

Vanilla crackers are known (P.S. Ershov, Collection of recipes for bread and bakery products. St. Petersburg: ProfiKS, 2002, p. 104). The main components are used in the following weight ratio per 100 kg of flour, in kg:

premium baking wheat flour 100.0 pressed yeast 2,5 salt 1,0 sugar 22.0 animal oil 16,0 eggs, pcs / kg 100 / 4.0 vanillin 0.1 vegetable oil 0.5

The objective of the invention in terms of both objects of the invention is to improve the quality - consumer properties of manufactured crackers - crackers "Thumbelina", the quality of their outer surface.

The problem in terms of the first object of the invention is solved due to the fact that the method of producing crackers "Thumbelina" according to the invention includes the preparation of dough using wheat flour of the highest grade and baked yeast, preparation of dough using dough, granulated sugar, pressed baked yeast, salt food cookware, table margarine, vanillin, eggs, or melange, or egg powder and premium wheat flour, cutting and molding of fermented dough in slabs - dough pieces, proofing, surface finishing by egg greasing and pruning, baking, cooling exposure, cutting into slices, followed by drying, cooling and packaging, and baking and drying are carried out at a ratio of moisture loss rates during each of these operations, component 1: (4.45 ÷ 4.8), while the highest temperature during drying is set to not less than 65% of the highest temperature during baking, and per 100 kg of premium wheat flour in the dough for cooking Oia dough uses 55.0 ÷ 65.0 kg of premium wheat flour, 2.3 ÷ 2.7 kg of pressed baker's yeast and 24.0 ÷ 26.0 kg of drinking water, and 35.0 ÷ 45 are used to prepare the dough , 0 kg of premium wheat flour, 0.3 ÷ 0.7 kg of pressed baker's yeast, 1.0 kg of edible salt, 17 ÷ 21 kg of granulated sugar, 10.0 ÷ 12.0 kg of table margarine with fat content 82.0%, 0.1 kg of vanillin and water as calculated, and 3.0 ÷ 3.4 kg of eggs or melange are used to finish the surface of the slices.

In the manufacture of dough, they can additionally use crumbs from crackers and / or rusks, moreover, the dough can be prepared with an initial temperature of 32.0 ÷ 34.0 ° C, the fermentation time can be set to 240.0 ÷ 300.0 minutes, and the dough is fermented final acidity 3.5 ÷ 4.5 degrees and humidity 39.0 ÷ 42.0%.

The dough can be prepared by sequentially adding sugar, salt solution with a density of 1.10 ÷ 1.19 g / l, melted table margarine, vanillin dissolved in hot water, drinking water and pressed baker’s yeast, according to the recipe according to the recipe. and making wheat flour of the highest grade, followed by kneading until a homogeneous mass with an initial temperature of 30.0 ÷ 32.0 ° C, which can be fermented for 90 ÷ 150 minutes to a final acidity of 2.5 ÷ 3.5 degrees and humidity 31 , 0 ÷ 33 , 0%.

The proofing of the dough pieces can be carried out for 40 ÷ 60 minutes, while the humidity of the dough pieces at the end of the proofing is 33.4 ÷ 33.6%, preferably 33.5%.

Baking dough pieces can be done in the oven at a temperature of 200 ÷ 240 ° C for 13 ÷ 15 minutes, while the humidity of the baked dough pieces is 31.9 ÷ 32.1%, preferably 32.0%.

Exposure can produce until complete cooling.

To carry out drying, slices can be laid on sheets, and drying is carried out at a temperature of 200 ÷ 220 ° C for 10 ÷ 12 minutes from the initial humidity of 29.9 ÷ 30.1%, preferably 30.0%, to the final humidity of 24.5 ÷ 24.9, preferably 24.7%.

Rusks can produce by weight with packaging in plastic bags.

Rusks can be packed in packs, or cardboard boxes, or in corrugated boxes.

In the production of crackers from premium wheat flour with a moisture content of 14.5%, the minimum yield may be 112.0% with a protein content of 7.8 g per 100 g of product, 7.3 g of fat, 67.0 g of digestible carbohydrates moreover, the energy value of the product may be 367.0 kcal.

Rusks can produce in an amount of 160 ÷ 180 pcs. in one kilogram.

Rusks can produce a semi-oval shape, with developed porosity, without through cracks and voids, light brown to brown in color, taste characteristic of this type of product, no off-flavor, smell characteristic of this type of product, with vanilla odor, brittle, not moisture more than 10%, acidity not more than 3.5 degrees, mass fraction of sugar in terms of dry matter 17.0 ± 2.5 and mass fraction of fat in terms of dry matter 7.3 ± 1.0.

The problem in terms of the second object of the invention is solved due to the fact that crackers "Thumbelina" obtained in the above manner.

The technical result provided by both objects of the invention is to increase the taste and aromatic properties, improve the quality and condition of the outer surface of the manufactured cracked products by establishing optimal ratios of the basic starting materials, optimal baking and drying modes, providing improved physico-chemical and organoleptic characteristics with obtaining products with a uniform porosity structure, improved brittleness and swelling.

When the ratio of moisture loss during baking and drying is less than 1: 4.45, crackers are not sufficiently brittle, with less porosity and swelling, which negatively affects their quality and reduces the consumer attractiveness of crackers.

When the ratio of the rates of moisture loss during baking and drying is greater than 1: 4.8, crackers turn out to be excessively brittle, brittle and crumbling, which also negatively affects their quality and reduces the consumer attractiveness of crackers.

The invention is illustrated by the following examples, which do not cover, and even more so do not limit the entire scope of the claims.

Example 1

Method for the production of crackers "Thumbelina" includes the preparation of dough using premium wheat flour and pressed baker's yeast, the preparation of dough using dough, granulated sugar, pressed baker's yeast, food salt in the form of saline with a density of 1.10 g / l, table margarine, vanillin, eggs, or melange, or egg powder and premium wheat flour, cutting and molding fermented dough into crackers - dough pieces, proofing, from tree surface by grease and grease nakalyvaniya egg, baking, exposure to cool, cut into slices, followed by drying, cooling and packing.

For 100 kg of premium wheat flour in the dough, 55.0 kg of premium wheat flour, 2.3 kg of pressed baker's yeast and 24.0 kg of drinking water are used in the dough to make dough.

In the manufacture of dough, crumbs from crackers and crackers are additionally used, and the dough is prepared with an initial temperature of 32.0 ° C, the fermentation time is set to 240.0 minutes, and the dough is fermented to a final acidity of 3.5 degrees and a humidity of 39.0%.

The dough is prepared by sequentially adding sugar, salt solution, melted table margarine, vanillin dissolved in hot water, drinking drinking water and pressed baker’s yeast, according to the recipe according to the recipe, mixing and adding premium baking wheat flour, followed by kneading to obtain homogeneous mass with an initial temperature of 30.0 ° C, which is fermented for 90 minutes to a final acidity of 3.5 degrees and a humidity of 33.0%.

To prepare the dough, 45.0 kg of premium baking wheat flour, 0.7 kg of pressed baker's yeast, 1.0 kg of edible salt, 21 kg of granulated sugar, 12.0 kg of table margarine with a fat content of 82.0% are used, 0.1 kg of vanillin and water by calculation, and 3.4 kg of eggs or melange are used to finish the surface of the slices.

The proofing of the dough pieces is carried out for 40 minutes, while the humidity of the dough pieces at the end of the proofing is 33.5%.

The dough pieces are baked in the oven at a temperature of 240 ° C for 14 minutes, while the humidity of the baked dough pieces is 32%.

Baking and drying is carried out at a ratio of moisture loss rates during each of these operations, 1: 4.5.

Excerpt produce until completely cooled.

The highest temperature during drying is set to a component of not more than 80% of the highest temperature during baking.

To carry out the drying, the slices are laid on sheets, and the drying is carried out at a temperature of 200 ° C for 11 min from the initial moisture content of 30.9% to the final moisture content of 24.7%.

Crackers produce a semi-oval shape, with developed porosity, without through cracks and voids, light brown to brown in color, taste - characteristic of this type of product, no extraneous taste, smell - characteristic of this type of product, with vanilla odor, brittle, humidity not more 10%, acidity not more than 3.5 degrees, mass fraction of sugar in terms of dry matter 17.0 and mass fraction of fat in terms of dry matter 7.3.

In the production of crackers from premium wheat flour with a moisture content of 14.5%, the minimum yield is 112.0% with a content of 100 g of protein in the product - 7.8 g, fat - 7.3 g, digestible carbohydrates - 67.0 g, moreover, the energy value of the product is 367.0 kcal.

Rusks are produced in an amount of 160 pcs. in one kilogram.

Rusks are produced by weight with packaging in plastic bags.

Example 2

Method for the production of crackers "Thumbelina" includes the preparation of dough using premium wheat flour and pressed baker's yeast, the preparation of dough using dough, granulated sugar, pressed baker's yeast, food salt in the form of saline with a density of 1.10 g / l, table margarine, vanillin, eggs, or melange, or egg powder and premium wheat flour, cutting and molding fermented dough into crackers - dough pieces, proofing, from tree surface by grease and grease nakalyvaniya egg, baking, exposure to cool, cut into slices, followed by drying, cooling and packing.

For 100 kg of premium wheat flour in the dough, 65.0 kg of premium wheat flour, 2.7 kg of pressed yeast and 26.0 kg of drinking water are used in the dough to make dough.

In the manufacture of dough, crumbs from crackers and crackers are additionally used, and the dough is prepared with an initial temperature of 34.0 ° C, the fermentation time is set to 300.0 minutes, and the dough is fermented to a final acidity of 4.5 degrees and a humidity of 39.0%.

The dough is prepared by sequentially adding sugar, salt solution, melted table margarine, vanillin dissolved in hot water, drinking drinking water and pressed baker’s yeast, according to the recipe according to the recipe, mixing and adding premium baking wheat flour, followed by kneading to obtain homogeneous mass with an initial temperature of 32.0 ° C, which is fermented for 150 minutes to a final acidity of 3.5 degrees and a humidity of 31.0%.

To prepare the dough, use 35.0 kg of premium wheat flour, 0.3 kg of pressed baker's yeast, 1.0 kg of edible salt, 17 kg of granulated sugar, 10.0 kg of table margarine with 82.0% fat content, 0.1 kg of vanillin and water as calculated, and 3.0 kg of eggs or melange are used to finish the surface of the slices.

The proofing of the dough pieces is carried out for 40 minutes, while the humidity of the dough pieces at the end of the proofing is 33.5%.

The dough pieces are baked in the oven at a temperature of 240 ° C for 14 minutes, while the humidity of the baked dough pieces is 32%.

Baking and drying is carried out at a ratio of moisture loss rates during each of these operations, 1: 4.5.

Excerpt produce until completely cooled.

Thus, the drying temperature is 78% of the highest temperature during baking.

To carry out the drying, the slices are laid on sheets, and the drying is carried out at a temperature of 200 ° C for 11 min from the initial moisture content of 30% to the final moisture content of 24.7%.

Crackers produce a semi-oval shape, with developed porosity, without through cracks and voids, light brown to brown in color, taste - characteristic of this type of product, no extraneous taste, smell - characteristic of this type of product, with vanilla odor, brittle, humidity not more 10%, acidity not more than 3.5 degrees, mass fraction of sugar in terms of dry matter 17.0 and mass fraction of fat in terms of dry matter 7.3.

In the production of crackers from premium wheat flour with a moisture content of 14.5%, the minimum yield is 112.0% with a content of 100 g of protein in the product - 7.8 g, fat - 7.3 g, digestible carbohydrates - 67.0 g, moreover, the energy value of the product is 367.0 kcal.

Rusks are produced in an amount of 180 pcs. in one kilogram. Crackers are packed in packs, or cardboard boxes, or in corrugated boxes.

Claims (13)

1. Method for the production of crackers, characterized in that it involves the preparation of dough using premium wheat flour and pressed baker's yeast, the preparation of dough using dough, granulated sugar, pressed baked yeast, table salt, table margarine, vanillin, eggs , or melange, or egg powder and premium wheat flour, cutting and molding fermented dough into crackers - dough pieces, proofing, surface finishing grease with egg grease and pricking, baking, holding for cooling, cutting into slices, followed by drying, cooling and packaging, and baking and drying is carried out at a ratio of moisture transfer rates during each of these operations, comprising 1: (4.45 ÷ 4.8 ), while the highest temperature during drying is set to at least 65% of the highest temperature during baking, and for 100 kg of premium wheat flour in the dough, 55.0-65.0 kg of premium wheat flour is used in the dough , 2.3 ÷ 2.7 kg of pressed baker's yeast and 24.0 ÷ 26.0 kg of drinking water, and for the preparation of the dough, 35.0 ÷ 45.0 kg of premium wheat flour are used, 0.3 ÷ 0.7 kg of pressed baker’s yeast, 1.0 kg of edible salt, 17 ÷ 21 kg of granulated sugar, 10.0 ÷ 12.0 kg of table margarine with a fat content of 82.0%, 0.1 kg of vanillin and water, as calculated 3.0 ÷ 3.4 kg of eggs or melange are used to finish the surface of the slices. 2. The method according to claim 1, characterized in that in the manufacture of the dough, crumbs from crackers and / or crackers are additionally used, the dough being prepared with an initial temperature of 32.0 ÷ 34.0 ° C, the fermentation time is set to 240.0 ÷ 300 0 min and fermentation of the dough is carried out to a final acidity of 3.5 ÷ 4.5 degrees and humidity 39.0 ÷ 42.0%. 3. The method according to claim 1, characterized in that the dough is prepared by sequentially adding to the finished dough in accordance with the granulated sugar salt solution with a density of 1.10 ÷ 1.19 g / l, melted table margarine, vanillin dissolved in hot water, drinking water, and pressed baker’s yeast, mixing and making premium wheat flour, followed by kneading until a homogeneous mass with an initial temperature of 30.0 ÷ 32.0 ° C, which is fermented for 90 ÷ 150 minutes to a final acidity 2, 5 3.5 degrees and humidity 31,0 ÷ 33,0%. 4. The method according to claim 1, characterized in that the proofing of the dough pieces is carried out for 40 ÷ 60 minutes, while the humidity of the dough pieces at the end of the proofing is 33.4 ÷ 33.6%, preferably 33.5%. 5. The method according to claim 1, characterized in that the baking of the dough pieces is carried out in an oven at a temperature of 200 ÷ 240 ° C for 13 ÷ 15 minutes, while the humidity of the baked dough pieces is 31.9 ÷ 32.1%, preferably 32 , 0%. 6. The method according to claim 1, characterized in that the shutter speed is produced until complete cooling. 7. The method according to claim 1, characterized in that for drying the slices are laid on sheets, and the drying is carried out at a temperature of 200 ÷ 220 ° C for 10 ÷ 12 minutes from the initial moisture content of 29.9 ÷ 30.1%, preferably 30.0% to a final moisture content of 24.5 ÷ 24.9%, preferably 24.7%. 8. The method according to claim 1, characterized in that the crackers are produced by weight with packaging in plastic bags. 9. The method according to claim 1, characterized in that the crackers are packaged in packs, or cardboard boxes, or in corrugated boxes. 10. The method according to any one of claims 1 to 9, characterized in that in the production of crackers from wheat flour of the highest grade with a moisture content of 14.5%, the minimum yield is 112.0% with a protein content of 7.8 g per 100 g of product, fat 7.3 g, carbohydrates digestible 67.0 g, and the energy value of the product is 367.0 kcal. 11. The method according to claim 1, characterized in that the crackers are produced in an amount of 160-180 pcs. in one kilogram. 12. The method according to claim 1, characterized in that the crackers produce a semi-oval shape, with developed porosity, without through cracks and voids, from light brown to brown in color, with a taste typical of this type of product, without an extraneous aftertaste, and a smell characteristic of this type of products, with the smell of vanillin, brittle, humidity not more than 10%, acidity not more than 3.5 degrees, mass fraction of sugar in terms of dry matter 17.0 ± 2.5 and mass fraction of fat in terms of dry matter 7.3 ± 1.0. 13. Crackers, characterized in that they are obtained by the method according to any one of claims 1 to 12.