RU2311782C2 - Wafer bread "elizabeth" (versions) and method for producing the same - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of ready farinaceous products, in particular, wafer bread in the form of dry, brittle, light-weight, porous sheets.

SUBSTANCE: method involves preparing raw material; preparing dough; baking; cutting resultant sheets into individual products; charging into packs and packaging; preparing dough in single-staged process within turbo-kneading machine by mixing water and raw material during 5-8 min at temperature of 20-25 C, said raw material including wheat flour, rye flour, starch, deodorized vegetable oil, whole dried milk, powdered egg, sodium bicarbonate, and saline solution; mixing until dough with homogenized, thin-flowing consistency is produced, with moisture content making 220-560% per 100 weight parts of flour; forming dough by pouring dose of dough immediately onto lower plates of baking pans connected into endless chain and adapted for baking of dough during 2.5-7.0 min at temperature of 120-250 C; before cutting process, directing ready sheets through stress relieving apparatus. For preparing of raw material, wheat flour and rye flour are preliminarily sieved through screens and passed through magnetic catches with lifting force of magnets of at least 8 kg per 1 kg of magnet weight proper. Whole dried milk and spices are directed through screen having 2-5 mm sized meshes. Deodorized vegetable oil is passed through screen having 1-3 mm sized meshes. Powdered egg is sieved through screen having 1-2 mm sized meshes. Edible salt is prepared so as to obtain rectified solution having salt concentration of 1.2 kg/l. Bread components are used in respective ratios. Edible salt, garlic, spices, vitamin and iron, coconut, sesame and sunflower may be additionally introduced in demanded amounts into composition.

EFFECT: improved quality of product and reduced amounts of waste during production of wafer bread.

11 cl, 9 ex

Description

The invention relates to the food industry, in particular to the production of finished flour products in the form of wafer bread, which is a dry, brittle, light porous plate.

A known method for the production of semi-finished grain, in particular dough (RU 96101057A, 03/10/1998), which is prepared from whole rye flour by mixing whole rye grains with water, yeast, salt and other possible additives and kneading the mixture into a homogeneous dough by quick impact processing and mixing and apply the resulting dough for the manufacture of rye crispbread.

A known method of accelerated production of bread "Kudrinsky" from a mixture of rye and wheat flour (RU 2143809, 10.01.2000), in which at the first stage they mix wheat flour of the first grade, peeled rye flour, baking yeast, table salt, dry sourdough, mainly brands "Agram" (Germany). Baked bread has a low acidity (5-5.5) ° and has a uniform porosity structure.

A known method for the production of bread dough "Nutritious" (RU 2229809, 06/10/2004), which involves kneading dough from wheat flour, yeast, water, salt and a food additive in the form of inactivated dried baking yeast Champion. Bread is obtained of increased biological and nutritional value, of good quality, with uniform porosity.

All the above methods involve the use of yeast in the raw materials provided for in the recipe, which increases the cost and reduces the shelf life of the consumer properties of the finished product.

The closest analogue to the claimed object is the method of production of bread "Elizabeth" and the corresponding product. The method provides for the preparation of raw materials, the preparation of dough, its molding, baking, slicing, packaging, packaging, labeling, quality control, transportation and storage of products. Wafer bread is a thin crispy plate that is baked from two varieties of flour with the addition of vegetable and milk fats, baking is carried out for 3 minutes. Bread comes with spices, pepper and salt. This source also indicates that wafer bread made using this technology provides a new product, an extension of shelf life of up to 6 months, cost reduction, obtaining a product with high organoleptic properties and high nutritional value, as well as expanding the range of products (Schepetova T. The product of the new century, the prospect of development. - Magazine "Food Industry", 2000, No. 1, p. 34-35).

The problem to which the invention is directed is to improve the quality of wafer bread and reduce its waste in production.

To achieve this goal, the method provides for the preparation of raw materials, preparation of the dough, its molding, baking, cutting the sheets into individual products, packing and packaging, while the dough is prepared in a single-stage method in a turbo-mixing machine, for which it is mixed for 5-8 minutes at a temperature of 20 -25 ° C water and raw materials, which include wheat flour, rye flour, starch, deodorized vegetable oil, whole milk powder, egg powder, sodium bicarbonate and saline solution until homogenized, finely tough consistency with a moisture content of 55-80% with a dough yield in the range of 220-560% per 100 parts by weight of flour, the dough is formed by pouring its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2 , 5-7.0 minutes at a temperature of 120-250 ° C, and the finished sheets are passed through a device to relieve tension before cutting.

When preparing the raw materials, it is preferable to sift the baking wheat flour and rye flour through sieves and pass through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of the magnet’s own weight, whole milk powder and spices through a sieve with a mesh size of 2-5 mm, deodorized vegetable oil is passed through a sieve with a mesh size of 1-3 mm, egg powder is sieved through a sieve with a mesh size of 1-2 mm, edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.

Wafer bread is characterized in that it is made by the above method, while the components without taking into account water are taken in the following ratio wt.%:

wheat flour 86.76 Rye flour 4.41 starch 1.47 vegetable oil deodorized 3.52 whole milk powder 1.76 egg powder 0.88 sodium bicarbonate 0.17 food salt 1,03

Wafer bread is characterized by the fact that it is made by the above method, while the components without water are taken in the following ratio, wt.%:

wheat flour 85.06 Rye flour 4.15 starch 1.38 vegetable oil deodorized 4,57 whole milk powder 1.66 egg powder 0.83 sodium bicarbonate 0.17 food salt 2.18

Wafer bread is characterized by the fact that it is made by the above method, while the components without water are taken in the following ratio, wt.%:

wheat flour 44.19 Rye flour 44.19 starch 2.90 vegetable oil deodorized 4.64 whole milk powder 1.75 egg powder 1.30 food salt 1,03

Wafer bread is characterized by the fact that it is made by the above method, additionally contains dried garlic, while the components without taking into account water are taken in the following ratio, wt.%:

wheat flour 86.26 Rye flour 4.38 starch 1.46 vegetable oil deodorized 3,50 whole milk powder 1.75 egg powder 0.88 sodium bicarbonate 0.17 food salt 1,02 dried garlic 0.58

Wafer bread is characterized by the fact that it is made in the above way, additionally contains a mixture of spices, including red pepper, black pepper, allspice, cardamom, while the components without water are taken in the following ratio, wt.%:

wheat flour 85.88 Rye flour 4.36 starch 1.45 vegetable oil deodorized 3.49 whole milk powder 1.46 egg powder 0.88 sodium bicarbonate 0.18 food salt 2.04 spice mix: red pepper 0,065 black pepper 0,065 allspice 0,065 cardamom 0,065

Wafer bread is characterized by the fact that it is made by the above method, additionally contains a biologically active additive (BAA) iodcasein in the amount of 0.0006 wt.% Of the total mass of dry components in the bread.

Wafer bread is characterized by the fact that it is made by the above method, additionally contains a fortamin vitamin-mineral supplement in an amount of 0.0116 wt.% Of the total mass of dry components in the bread.

Wafer bread is characterized by the fact that it is made in the above way, additionally contains glucose syrup and coconut flakes, while the components without water are taken in the following ratio, wt.%:

wheat flour 45.67 Rye flour 2,32 starch 0.77 vegetable oil deodorized 1.86 whole milk powder 0.93 egg powder 0.46 sodium bicarbonate 0.09 food salt 0.54 glucose syrup 30.41 coconut flakes 16.95

Wafer bread, characterized in that it is made by the above method, further comprises glucose syrup, sesame seeds and sunflower seeds in an amount of 27.06, respectively; 5.46 and 10.63 wt.% Of the total mass of dry components in bread.

The technical result of the invention is that due to the fact that the dough is kneaded in a single-stage method in a turbo-mixing machine, it is precisely this time and at this temperature that the smallest air bubbles are evenly distributed in it, its overheating and the formation of larger air bubbles in the structure are excluded . The dough is obtained with a homogenized, thin-flowing texture with a moisture content of 55-80%. With the resulting created structure, it is molded by casting the dose test directly onto the lower plates of the baking dish. Thanks to the choice of just such a baking time and such a temperature, ready-made bread with a given porosity is obtained, and by passing the finished sheets before cutting through the stress relieving device, the fragility of the baked sheet is reduced. Therefore, the totality of these signs is aimed at improving the structural and mechanical properties of both the dough and the finished bread, as well as at reducing the amount of marriage of bread.

The method is as follows:

A method for the production of waffle bread involves the preparation of raw materials, the preparation of dough, its molding, baking, cutting of the sheets into individual products, packaging and packaging. The dough is prepared in a single-stage way in a turbo-mixing machine. Why mix water and raw materials for 5-8 minutes at a temperature of 20-25 ° C, which includes wheat flour, rye flour, starch, vegetable oil deodorized, whole milk powder, egg powder, sodium bicarbonate and saline solution until homogenized, fine-flowing consistency with a moisture content of 55-80% with a dough yield in the range of 220-560% per 100 parts by weight of flour. The dough is formed by pouring its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2.5-7.0 minutes at a temperature of 120-250 ° C. Finished sheets are passed through a device to relieve tension before cutting.

When preparing raw materials, baking wheat flour and rye flour are pre-sieved through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of the own weight of the magnet. Whole powdered milk and spices are passed through a sieve with a mesh size of 2-5 mm. Deodorized vegetable oil is passed through a sieve with a mesh size of 1-3 mm. Egg powder is sieved through a sieve with a mesh size of 1-2 mm. Edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.

The components of the bread are taken in the appropriate ratio, the recipe of which is given above.

Specific examples of the method and composition used for its manufacture:

Example 1. Wafer bread “Elizabeth”.

A method for the production of waffle bread involves the preparation of raw materials, the preparation of dough, its molding, baking, cutting the sheets into separate products, packaging and packaging. The dough is prepared in a single-stage way in a turbo-mixing machine. Why mix water and raw materials for 5 minutes at a temperature of 25 ° C, which includes wheat flour, rye flour, starch, vegetable oil deodorized, whole milk powder, egg powder, sodium bicarbonate and saline solution until a homogenized, thin-flowing consistency of moisture 80 % with a dough yield of 560% per 100 parts by weight of flour. The dough is formed by casting its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 7.0 minutes at a temperature of 250 ° C. Finished sheets are passed through a device to relieve tension before cutting.

When preparing raw materials, baking wheat flour and rye flour are pre-sieved through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of the own weight of the magnet. Whole powdered milk and spices are passed through a sieve with a mesh size of 5 mm. Deodorized vegetable oil is passed through a sieve with a mesh size of 3 mm. The egg powder is sieved through a sieve with a mesh size of 2 mm. Edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.

Wafer bread is characterized by the fact that it is made by the above method, while the components without water are taken in the following ratio (wt.%):

wheat flour 86.76 Rye flour 4.41 starch 1.47 vegetable oil deodorized 3.52 whole milk powder 1.76 egg powder 0.88 sodium bicarbonate 0.17 food salt 1,03

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (by sucrose) in terms of dry matter,% - four Mass fraction of fat in terms of dry matter,% 5.9 with a deviation in the smaller direction no more than 1%

100 grams of the product contains: protein - 10.1 g, fat - 5.4 g, carbohydrates - 69.3 g. Energy value of 100 g of the product - 352 Kcal.

Example 2. Wafer bread "Elizabeth" for beer.

A method for the production of waffle bread involves the preparation of raw materials, the preparation of dough, its molding, baking, cutting of the sheets into individual products, packaging and packaging. The dough is prepared in a single-stage way in a turbo-mixing machine. Why mix water and raw materials for 8 minutes at a temperature of 20 ° C, which includes wheat flour, rye flour, starch, vegetable oil deodorized, whole milk powder, egg powder, sodium bicarbonate and saline solution until a homogenized, thin-flowing moisture content of 55 % with a dough yield of 220% per 100 parts by weight of flour. The dough is formed by casting its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2.5 minutes at a temperature of 120 ° C. Finished sheets are passed through a device to relieve tension before cutting.

When preparing raw materials, baking wheat flour and rye flour are pre-sieved through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of the own weight of the magnet. Whole powdered milk and spices are passed through a sieve with a mesh size of 5 mm. Deodorized vegetable oil is passed through a sieve with a mesh size of 3 mm. The egg powder is sieved through a sieve with a mesh size of 2 mm. Edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.

Wafer bread is characterized by the fact that it is made by the above method, while the components without water are taken in the following ratio, wt.%:

wheat flour 85.06 Rye flour 4.15 starch 1.38 vegetable oil deodorized 4,57 whole milk powder 1.66 egg powder 0.83 sodium bicarbonate 0.17 food salt 2.18

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (by sucrose) in terms of dry matter,% - four Mass fraction of fat in terms of dry matter,% 7.0 with a deviation in the smaller direction no more than 1%

100 grams of the product contains: protein - 9.9 g, fat - 6.5 g, carbohydrates - 67.2 g. Energy value of 100 g of the product - 353 Kcal.

Example 3. Wafer bread "Elizabeth" rye.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized by the fact that it is made by the above method, while the components without water are taken in the following ratio, wt.%:

wheat flour 44.19 Rye flour 44.19 starch 2.90 vegetable oil deodorized 4.64 whole milk powder 1.75 egg powder 1.30 food salt 1,03

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (by sucrose) in terms of dry matter,% - four Mass fraction of fat in terms of dry matter,% 7.6 with a deviation in the smaller direction no more than 1%

100 grams of the product contains: protein - 9.7 g, fat - 6.7 g, carbohydrates - 63.8 g. Energy value of 100 g of the product is 341 Kcal.

Example 4. Wafer bread "Elizabeth" with garlic.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized in that it is made by the above method and additionally contains dried garlic, while the components without taking into account water are taken in the following ratio, wt.%:

wheat flour 86.26 Rye flour 4.38 starch 1.46

vegetable oil

deodorized 3,50 whole milk powder 1.75 egg powder 0.88 sodium bicarbonate 0.17 food salt 1,02 dried garlic 0.58

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (sucrose) in terms of dry matter% - four Mass fraction of fat in terms of dry matter,% 5.9 with a deviation in the smaller direction no more than 1%

100 grams contains: protein - 10.1 g, fat - 5.4 g, carbohydrate - 68.7 g. Energy value of 100 g of the product - 350 Kcal.

Example 5. Wafer bread "Elizabeth" with spices.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized by the fact that it is made in the above way, additionally contains a mixture of spices, including red pepper, black pepper, allspice, cardamom, while the components without water are taken in the following ratio, wt.%:

wheat flour 85.88 Rye flour 4.36 starch 1.45 vegetable oil deodorized 3.49 whole milk powder 1.46 egg powder 0.88 sodium bicarbonate 0.18 food salt 2.04

spice mix:

Red pepper 0,065 black pepper 0,065 allspice 0,065 cardamom 0,065

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (by sucrose) in terms of dry matter,% - four Mass fraction of fat in terms of dry matter,% 5.7 with a deviation in the smaller direction no more than 1%

100 grams of the product contains: protein - 10.0 g, fat - 5.2 g, carbohydrates - 67.8 g. Energy value of 100 g of the product - 345 kcal.

Example 6. Wafer bread "Elizabeth", enriched with iodized protein.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized by the fact that it is made by the above method, additionally contains a biologically active additive (BAA) iodcasein in the amount of 0.0006 wt.% Of the total mass of dry components in the bread.

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (by sucrose) in terms of dry matter,% - four Mass fraction of fat in terms of dry matter,% 5.9 with a deviation in the smaller direction no more than 1%

100 grams of the product contains: proteins - 10.1 g, fats - 5.4 g, carbohydrates - 69.3 g, iodine - 0.0675 mg (45% of the daily human need for iodine). The energy value of 100 g of the product is 352 kcal.

Example 7. Wafer bread "Elizabeth", enriched with vitamins and iron.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized by the fact that it is made by the above method, additionally contains a fortamin vitamin-mineral supplement in an amount of 0.0116 wt.% Of the total mass of dry components in the bread.

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (by sucrose) in terms of dry matter,% -

100 grams of the product contains: proteins - 10.1 g, fats - 5.4 g, carbohydrates - 69.3 g, iodine 0.0675 mg (45% of the daily human need for iodine).

The energy value of 100 g of the product is 352 kcal.

Example 8. Wafer bread "Elizabeth" with coconut.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized by the fact that it is made in the above way, additionally contains glucose syrup and coconut flakes, while the components without water are taken in the following ratio, wt.%:

wheat flour 45.67 Rye flour 2,32 starch 0.77 vegetable oil deodorized 1.86 whole milk powder 0.93 egg powder 0.46 sodium bicarbonate 0.09 food salt 0.54 glucose syrup 30.41 coconut flakes 16.95

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (sucrose) in terms of dry matter,% (excluding finish) - four Mass fraction of fat in terms of dry matter,% (without finishing) 5.9 with a deviation in the smaller direction no more than 1%

100 grams of the product contains: proteins - 6.6 g, fats - 13.8 g, carbohydrates - 65.0 g, energy value of 100 g of the product - 397 kcal.

Example 9. Wafer bread "Elizabeth" with sesame seeds and sunflower seeds.

Preparation is carried out analogously to example 1 or 2.

Wafer bread is characterized in that it is made by the above method, further comprises glucose syrup, sesame seeds and sunflower seeds in an amount of 27.06, respectively; 5.46 and 10.63 wt.% Of the total mass of dry components in bread.

The finished product is characterized by the following indicators and their normative values:

one Humidity,% no more 7 2 Alkalinity, degree, no more one 3 Mass fraction of total sugar (sucrose) in terms of dry matter,% (excluding finish) -

Thus, the invention allows to obtain a qualitatively new product, extend shelf life, reduce cost, obtain a product with high organoleptic characteristics and high nutritional value, as well as expand the product range.

Claims (11)

1. Method for the production of wafer bread, involving the preparation of raw materials, preparation of the dough, its molding, baking, cutting of the sheets into separate products, packaging and packaging, characterized in that the dough is prepared in a single-stage method in a turbo-mixing machine, for which it is mixed for 5-8 min at a temperature of 20-25 ° С water and raw materials, which include wheat flour, rye flour, starch, deodorized vegetable oil, whole milk powder, egg powder, sodium bicarbonate and saline solution until homogenized minutes, consistency tonkotekuschey humidity 55-80% with a yield in the range 220-560 Test 100% by weight. including flour, molding the dough is carried out by casting its dose directly to the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2.5-7.0 minutes at a temperature of 120-250 ° C, and the finished sheets before cutting is passed through a device to relieve tension. 2. The method according to claim 1, characterized in that when preparing the raw materials, baking wheat flour and rye flour are pre-sieved through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of the magnet’s own weight, whole milk powder and spices pass through a sieve with a mesh size of 2-5 mm, deodorized vegetable oil is passed through a sieve with a mesh size of 1-3 mm, egg powder is sieved through a sieve with a mesh size of 1-2 mm, table salt is prepared in the form of a purified solution with a density of Whether 1.2 kg / l. 3. Wafer bread, characterized in that it is made by the method according to claim 1, while the components without water are taken in the following ratio, wt.%: wheat flour 86.76 Rye flour 4.41 starch 1.47 vegetable oil deodorized 3.52 whole milk powder 1.76 egg powder 0.88 sodium bicarbonate 0.17 food salt 1,03 4. Wafer bread, characterized in that it is made by the method according to claim 1, while the components without water are taken in the following ratio, wt.%: wheat flour 85.06 Rye flour 4.15 starch 1.38 vegetable oil deodorized 4,57 whole milk powder 1.66 egg powder 0.83 sodium bicarbonate 0.17 food salt 2.18 5. Wafer bread, characterized in that it is made by the method according to claim 1, while the components without water are taken in the following ratio, wt.%: wheat flour 44.19 Rye flour 44.19 starch 2.90 vegetable oil deodorized 4.64 whole milk powder 1.75 egg powder 1.30 food salt 1,03 6. Wafer bread, characterized in that it is made by the method according to claim 1, additionally contains dried garlic, while the components without water are taken in the following ratio, wt.%: wheat flour 86.26 Rye flour 4.38 starch 1.46 vegetable oil deodorized 3,50 whole milk powder 1.75 egg powder 0.88 sodium bicarbonate 0.17 food salt 1,02 dried garlic 0.58 7. Wafer bread, characterized in that it is made by the method according to claim 1, additionally contains a mixture of spices, including red pepper, black pepper, allspice, cardamom, while components without water are taken in the following ratio, wt.%: wheat flour 85.88 Rye flour 4.36 starch 1.45 vegetable oil deodorized 3.49 whole milk powder 1.46 egg powder 0.88 sodium bicarbonate 0.18 food salt 2.04 spice mix: red pepper 0,065 black pepper 0,065 allspice 0,065 cardamom 0,065 8. Wafer bread, characterized in that it is made by the method according to claim 1, additionally contains a biologically active additive (BAA) iodine casein in an amount of 0.0006 wt.% Of the total weight of dry components in the bread. 9. Wafer bread, characterized in that it is made by the method according to claim 1, further comprises a fortamin vitamin-mineral supplement in an amount of 0.0116 wt.% Of the total weight of dry components in the bread. 10. Wafer bread, characterized in that it is made by the method according to claim 1, additionally contains glucose syrup and coconut flakes, while the components without water are taken in the following ratio, wt.%: wheat flour 45.67 Rye flour 2,32 starch 0.77 deodorized vegetable oil 1.86 whole milk powder 0.93 egg powder 0.46 sodium bicarbonate 0.09 food salt 0.54 glucose syrup 30.41 coconut flakes 16.95 11. Wafer bread, characterized in that it is made by the method according to claim 1, wherein it further comprises glucose syrup, sesame seeds and sunflower seeds in an amount of respectively 27.06; 5.46 and 10.63 wt.% Of the total mass of dry components in bread.