RU2276498C2 - Method for preparing of cracker - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of cracker in confectionery industry and bakery industry enterprises.

SUBSTANCE: method involves preparing emulsion from invert syrup, dried milk, edible salt, sodium hydrocarbonate, ammonium carbonate, citric acid, sugar, fat, sweet water in an amount of 70% by weight of mass according to receipt; kneading dough from flour, emulsion, sweet water used in an amount of 30% by total weight of mass according to receipt; introducing sodium pyrosulfite in the form of solution 2-3 min before finishing of kneading procedure; proofing; rolling; forming and baking. Sweet water used for preparing of emulsion and dough are electrically activated aqueous solutions with pH=10.25-11.18, oxidation-reduction potential of 359-418 mV. Method involves whipping receipt component mixture for preparing of emulsion for 10-15 min at rotational velocity of kneading device of 15,000 s^-1; during kneading procedure, introducing sodium pyrosulfite in an amount of 0.02% by weight of flour in case "strong" flour with crude gluten content exceeding 32% is used. Method allows dosing of sodium pyrosulfite to be reduced by 50%.

EFFECT: improved physicochemical properties of cracker, such as wettability, density, and specific volume, and reduced consumption of pyrosulfite.

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Description

The invention relates to the food industry, in particular to a method for preparing crackers, and can be used in the confectionery industry and at bakeries.

The closest in technical essence and the achieved effect to the proposed one is a method of preparing crackers on chemical baking powder with the introduction of a batch of dough improver sodium pyrosulfite [Technological instructions for the production of flour confectionery. - M., 1992. - S.33-43].

A disadvantage of the known method for the preparation of crackers with the introduction of kneading the test sodium pyrosulfite is the need to control in the finished product the residual content of sulfurous acid.

An object of the invention is to reduce the amount of added sodium pyrosulfite in the preparation of the test and improving the quality of finished products.

The technical task of the invention is achieved by the fact that in the method of preparing crackers, including the preparation of an emulsion from invert syrup, milk powder, sodium chloride, sodium bicarbonate, ammonium carbonate, citric acid, sugar, fat, drinking water in an amount of 70% of its total weight according to the recipe , kneading dough from premium wheat flour, emulsion, drinking water in an amount of 30% of its total weight according to the recipe, followed by the introduction of sodium pyrosulfite in the form of a solution 2-5 minutes before the end of the kneading, proofing, rolling, molding and baking, it is new that electroactive water solutions with pH = 10.25-11.18, with a redox potential of 359-418 mV are used as drinking water in the preparation of the emulsion and dough, and the mixture of prescription components for preparing the emulsion is knocked down for 10 min at a kneading organ rotation speed of 15000 s ^-1 , sodium pyrosulfite is introduced in the amount of 0.02% by weight of flour during kneading, while “strong” flour with a crude gluten content of over 32% is used as flour.

The technical result is expressed in reducing the dosage of sodium pyrosulfite and improving the quality of crackers.

Improving the quality of finished products by improving the rheological properties of the dough is achieved by replacing drinking water with electro-activated aqueous solutions during kneading.

The method of preparation of crackers on chemical baking powder is as follows.

Sugar, vegetable oil, milk powder, invert syrup, sodium bicarbonate, sodium chloride, ammonium carbonate, citric acid and the catholytic fraction of electroactivated aqueous solutions with pH = 10.25-11.18 and redox potential of 359 are added to the homogenizer. -418 mV. The mixture is knocked down for 10 minutes at a kneading organ rotational speed of 15,000 s ^-1 until a homogeneous emulsion is obtained.

The dough is prepared by mixing the prepared emulsion, premium wheat flour and the catholyte fraction of electroactivated aqueous solutions with parameters pH = 10.25-11.18 and the redox potential of 359-418 mV for 25-45 minutes. 2-5 minutes before the end of the batch add sodium pyrosulfite in an amount of 0.02% by weight of flour, reducing its amount by 50% compared with the prototype. Before adding a portion of sodium pyrosulfite is dissolved in water with a temperature of 18-25 ° C in a ratio of 1.0: 1.5.

The dough is rolled into a layer 40 cm thick. To eliminate internal stresses and increase plasticity, it is proofed for 30-60 minutes in special chambers at a temperature of 32-35 ° C and a relative humidity of 75-85%.

Then the dough is rolled and molded. Through doughs make through punctures. The surface of the product is sprinkled with salt and sprayed with grease.

Baking is carried out in a baking chamber at a temperature of 220-260 ° C for 5-8 minutes.

The choice of the above parameters of the catholytic fraction of electroactivated aqueous solutions is explained by the fact that at pH = 10.25-11.18 the water-holding capacity of premium wheat flour will be the smallest. Weak flour absorbs relatively little water and swelling of colloids occurs to a lesser extent, and this is recommended for obtaining a layered and brittle cracker structure.

The method of preparation of crackers is illustrated by the following examples.

Example 1 (prototype). Take 10.99 g of granulated sugar, 21.98 g of milk powder, 98.93 g of invert syrup, 7.68 g of sodium bicarbonate, 6.83 g of sodium chloride, 21.87 g of ammonium carbonate, 1.54 g of citric acid and 165.5 g of drinking water, the mixture is stirred in a homogenizer for 7 minutes, the resulting prescription mixture and 121.04 g of vegetable oil are mixed in an emulsifier with continuous intensive rotation of the rotor for 60 s.

The prepared emulsion, 839.90 g of premium wheat flour and 70.92 g of drinking water are mixed for 30 minutes; 54 g (0.04% by weight of flour) of sodium pyrosulfite previously dissolved in water in a ratio of 1.0: 1.5.

The dough is rolled into a layer 40 cm thick. To eliminate internal stresses and increase plasticity, it is proofed for 40 minutes in special chambers at a temperature of 35 ° C and a relative humidity of 80%.

Then the dough is rolled and molded. Through doughs make through punctures. The surface of the product is sprinkled with salt and sprayed with grease.

Baking is carried out in a baking chamber at a temperature of 220-260 ° C for 5-8 minutes.

Organoleptic and physico-chemical parameters of the cracker are presented in the table.

Example 2. The technology for preparing crackers is similar to example 1, the difference is that drinking water is replaced with a catholyte fraction of electroactivated aqueous solutions with pH = 10.25 and a redox potential of 359 mV, the mixture of prescription components for preparing the emulsion is knocked down for 10 min at a kneading organ rotational speed of 15,000 s ^-1 , the amount of added sodium pyrosulfite is 0.02% by weight of flour.

Organoleptic and physico-chemical parameters of the cracker are presented in the table.

Example 3. The technology for the preparation of crackers is similar to example 1, the difference is that drinking water during kneading is replaced with a catholyte fraction of electroactivated aqueous solutions with pH = 10.99 and a redox potential of 403 mV, a mixture of prescription components for preparing the emulsion knock down for 10 min at a kneading organ rotation speed of 15000 s ^-1 , the amount of added sodium pyrosulfite is 0.02% by weight of flour.

Organoleptic and physico-chemical parameters of the cracker are presented in the table.

Example 4. The technology for the preparation of crackers is similar to example 1, the difference is that drinking water during the kneading is replaced with a catholyte fraction of electroactivated aqueous solutions with pH = 11.18 and a redox potential of 318 mV, a mixture of formulation components for the preparation of an emulsion knock down for 10 min at a kneading organ rotation speed of 15000 s ^-1 , the amount of added sodium pyrosulfite is 0.02% by weight of flour.

Table
Influence of parameters of electroactivated aqueous solutions on cracker quality Example Quality indicators Physicochemical Organoleptic Moisture content, % Alkalinity, hail Wet% Density, g / cm ³ Specific volume, cm ³ / g Shape, color, taste, smell Surface Kink view one 5.2 0.8 178 0.45 0.57 Peculiar to this appellation, without extraneous smell and taste Peculiar to this name Cross section without traces of impurity 2 5,0 0.9 213 0.34 0.58 Also Also Also 3 5,0 0.9 230 0.30 0.60 Also Also Also four 5.2 0.9 220 0.39 0.57 Also Also Also

Organoleptic and physico-chemical parameters of the cracker are presented in the table.

As can be seen from the table, the quality indicators of the cracker prepared according to examples 2-4 are higher than that of the prototype (example 1): wettability is higher by 20-29%, specific volume is 2-3.5%, density is lower by 13- 33%

The replacement of drinking water with the catholyte fraction of electroactivated aqueous solutions obtained on the ESPERO-1 installation (TU U325-2012-072-90) leads to a relaxation of gluten, as evidenced by a decrease in the quality index of gluten for the IDK device.

The use of a catholyte solution with biostimulating negative potential, surface-active and alkaline properties, which is ensured by predetermined pH and redox potential, makes it possible to explain favorable changes in the protein structure.

When sodium chloride is added as an electrolyte during the electric treatment of such a solution, the following reaction proceeds:

2Н ₂ O + 2е ^- = Н ₂ + 2ОН ^-

The OH content ^is an additional factor favoring the interaction of the hydroxonium zone with protein sites that have a positive charge. As a result, the negative charge of the protein is enhanced. This leads to repulsion of the same charges and the unfolding of the protein structure, i.e. relaxation of the gluten frame, which is recommended to obtain a fragile and crumbly cracker structure.

The proposed method for the preparation of crackers allows you to:

- improve the physico-chemical parameters of cracker quality (wetness, density, specific volume);

- reduce the dosage of sodium pyrosulfite by 50%.

Claims (1)

A method of preparing a cracker, including the preparation of an emulsion from invert syrup, milk powder, sodium chloride, sodium bicarbonate, ammonium carbonate, citric acid, sugar, fat, drinking water in an amount of 70% of its total weight according to the recipe, kneading dough from flour, emulsion, drinking water in an amount of 30% of its total weight according to the formulation followed by the introduction of sodium pyrosulfite in the form of a solution 2-5 minutes before the end of the kneading, proofing, rolling, molding and baking, characterized in that as drinking water in the preparation of emu Lysia and test use electroactivated aqueous solutions with a pH of 10.25-11.18, the redox potential is 359-418 mV, and the mixture of prescription components for preparing the emulsion is knocked down for 10-15 minutes at a kneading organ rotation speed of 15000 s ^-1 , when mixing the dough, sodium pyrosulfite is introduced in an amount of 0.02% by weight of flour when using “strong” flour with a crude gluten content of over 32%.