RU2315480C1 - Method for producing of pastry hardtack - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from top-grade baker's wheat flour, suspension of bakery compressed yeast, solution of edible salt, solution of sand sugar and fatty product; providing fermentation, knocking, proofing; baking hardtack blocks; proofing said blocks and drying hardtacks; introducing sesame seeds in 60±5 min from beginning of fermentation procedure, at dough knocking stage, in an amount of 20±2% by weight of flour in dough; preliminarily subjecting sesame seeds to thermal processing at temperature of 65-70 C during 6-7 min; reducing dose of fatty product depending on fat content in sesame seed; after introducing of sesame seeds, newly subjecting dough to fermentation until predetermined acidity is reached.

EFFECT: improved organoleptical characteristics of product, increased stability of aroma during storage, improved vitamin and mineral composition of ready product, increased biological value of hardtack, wider range of bakery products having reduced moisture content and possessing functional properties.

1 dwg, 6 tbl, 2 ex

Description

The invention relates to the food industry, namely to baking.

The closest in technical essence and the achieved effect is a method for preparing butter cream crackers (GOST 8494-96), including kneading dough from premium wheat flour, yeast suspension, butter, solutions of table salt and granulated sugar, fermentation, proofing, baking crackers, their further aging and drying crackers.

The main disadvantage of the prototype are insufficiently high organoleptic indicators of the quality of finished products by aroma, low biological value, in particular the lack of protein, vitamins and minerals.

The technical task of the invention is to improve the quality of finished products by improving consumer indicators of the quality of crackers (flavor), increasing the biological value of products, enrichment with vitamins and minerals, expanding the range of functional products.

The technical problem is achieved in that in a method for preparing rich crackers, including kneading dough from premium wheat flour, a suspension of pressed baker’s yeast, solutions of table salt and granulated sugar, a fat product, fermentation, dipping, proofing, baking crackers, their further curing and drying of crackers, new is that after 60 ± 5 minutes from the beginning of fermentation at the stage of dough dipping, sesame seeds in the amount of 20 ± 2% by weight of flour in the dough are introduced into it, and they are previously subjected to heat treatment at a temperature of 65-70 ° C for 6-7 minutes, while the dosage of the fat product is reduced taking into account the fat content in the sesame seed, after adding the sesame to the dough, it is again fermented until the desired acidity is accumulated.

The technical result consists in improving the quality of crackers in aroma, in increasing its biological value, enrichment with vitamins and minerals.

Sesame seeds are a promising component in food. Their chemical composition is shown in table 1.

Table 1 The chemical composition of sesame seed Component Name Content Proteins, g / 100 g of product 19,4 Fats, g / 100 g of product 48.7 Carbohydrates, g / 100 g of product: - mono and disahara 2.0 - starch 10.7 Ash, g / 100 g of product 5.1 Mineral elements, mg / 100 g of product - Na 75 - K 497 - Sa 1474 - Mg 540 - R 720 - Fe 61 Vitamins, mg / 100 g of product - BUT 0 - β-carotene next - B ₁ 1.27 - in ₂ 0.36 - PP 4.00 - FROM - Energy value, kcal / kJ 605 / 2531.32

Sesame oil is present in sesame oil (oxyhydroquinone methyl ester), an active antioxidant that provides high storage stability of sesame (sesame) oil. Its composition is presented in table 2.

table 2 Fatty acid composition of sesame oil Fatty acid name Content,% of total fatty acids Palmitic 7.9-10.2 Stearin 4.4-6.1 Arachidonic 0.3-0.7 Oleic 35.5-44.1 Linoleic (ω-6) 40.3-50.8 Linolenic (ω-3) 0.3-0.5

Sesame lipids contain polyunsaturated fatty acids. Linoleic and linolenic acids are not synthesized in the human body, arachidonic acid is synthesized from linoleic acid.

The need for the presence of these lipid components for the normal functioning and development of our body is undeniable. They participate in the construction of cell membranes, the regulation of metabolism, blood pressure, platelet aggregation, help to remove excess cholesterol from the body, prevent atherosclerosis, and increase the elasticity of blood vessel walls. In the absence of "essential" acids, the body stops growing and serious diseases occur.

The vitamins and antioxidants contained in sesame seeds, being functional ingredients, play an important role in a positive diet. They participate in metabolism, strengthen the body's immune system, preventing diseases such as scurvy and beriberi.

Sesame seeds are rich in essential and conditionally essential amino acids (table 3).

Table 3 Amino acid composition of sesame seed versus ideal protein Name of amino acid The amino acid content, mg per 1 g of protein Amino acid rate,% perfect protein sesame seeds Valine fifty 45.63 91.26 Isoleucine 40 40.32 100.8 Leucine 70 68.9 98.4 Lysine 55 28,531 51.9 Methionine + cysteine 35 45.01 128.6 Phenylalanine + tyrosine 60 82.45 137.42 Threonine 40 39.55 98.90 Tryptophan 10 15.30 152.95 Alanine - 40.22 - Arginine - 97.85 - Aspartic acid - 85.79 - Histidine - 24.61 - Glycine - 71.37 - Glutamic acid - 203.21 - Proline - 38.63 - Series - 48.67 - The total mass of amino acids - 940.03 KRAS,% - 55.63 BC,% 100.0 44.07

Antioxidants protect the human body from free radicals, exhibiting an anticarcinogenic effect, and also block active peroxide radicals, slowing down the aging process.

Dietary fiber of sesame (soluble and insoluble) is a single physiologically active complex that provides a number of important functions related to the processes of digestion and metabolism in general: cellulose and hemicellulose act on peristalsis stimulants, and pectin is a sorbent and nutrient substrate for intestinal microflora. As can be seen from the presented characteristics, sesame seeds meet the requirements for functional ingredients with an effective physiological effect.

As a result of heat treatment of sesame seeds, a whole complex of chemical and biochemical reactions proceeds in them. The most sensitive to thermal effects are seed proteins, which are hydrophilic colloids. With moderate heat treatment, shallow denaturation of proteins proceeds, as a result, their digestibility increases. Heat treatment promotes the transfer of phospholipids from the gel phase to the oil phase of the seed, which increases the resistance of seeds and their lipids against oxidative processes and the degree to which they are absorbed. Favorable conditions are created for the interaction of reactive substances and the formation of new compounds. Some amino acids and other intermediate breakdown products of sesame seed protein interact with reducing sugars to form melanoidins. This has a positive effect on changing the color of sesame seeds, enhancing their aroma and improving taste. Seeds acquire the taste inherent in nuts. The degree of connection of individual organic substances with the gel part changes, contributing to the dissolution of these substances in oil. The amount of water-soluble carbohydrates in the seeds decreases under the influence of temperature, which somewhat reduces their energy value.

The method of preparation of rich crackers is as follows.

A dough is prepared from premium wheat flour, a suspension of pressed baker's yeast, solutions of food salt and granulated sugar, a fat product and sesame seeds. Sesame seeds in a dosage of 20 ± 2% by weight of flour in the dough, subjected to heat treatment at a temperature of 65-70 ° C for 6-7 minutes, are introduced after 60 ± 5 minutes from the beginning of fermentation at the stage of dough dipping, then the dough wanders until given acidity. The purpose of this technological solution is to preserve the nutty flavor of sesame seeds in finished products by preventing their excessive moisture. At the same time, the dosage of the fat product is reduced to 6 g (6% by weight of flour in the dough) compared to 15 g (15% by weight of flour in the dough) in the control, taking into account the fat content in sesame seed. To preserve the rheological properties of the test, its moisture content is increased by 3%. The mixed dough wanders for 1.5-2 hours. The fermented dough is cut into test crackers, which are sent for proofing, then for baking (20-25 minutes at a temperature of 180-220 ° C). Baked crackers are laid on plywood sheets, preventing deformation of the plates. After 5-24 hours, the plates are cut into slices, which are dried for 12-18 minutes at a temperature of 175-230 ° C. The dried crackers are cooled.

The method is illustrated by the following examples (calculation per 100 g of premium wheat flour)

Example 1 (prototype). 1 g of salt, 20 g of granulated sugar, 4 g of yeast are dissolved in 36.1 cm ^{3 of} water (on the basis of obtaining a test with a moisture content of 32%). In a dough mixing machine, dissolved components are mixed with 15.0 g of melted butter and with 100 g of premium wheat flour. Duration of kneading 9 min. Dough fermentation lasts until acidity of 3.0 degrees is achieved. The fermented dough is cut and sent for proofing and baking. The baked crackers stand for 18 hours, cut into slices, and dried. Organoleptic and physico-chemical indicators of finished products are presented in table 3.

Example 2. In 39.3 cm ^{3 of} water (based on the test with a moisture content of 34%), 1 g of salt, 20 g of granulated sugar, 4 g of yeast are dissolved. In a dough mixing machine, dissolved components are mixed with 6.0 g of melted butter and with 100 g of premium wheat flour. Duration of kneading 9 min. Dough fermentation lasts until acidity of 3.0 degrees is achieved. During the curing process, 60 g after the start of fermentation, 20 g of sesame seeds (20% of the total mass of flour in the dough) are introduced, subjected to heat treatment at a temperature of 70 ° C for 6 minutes, then left to ferment until the desired acidity is reached. The fermented dough is cut and sent for proofing and baking. The baked crackers stand for 18 hours, cut into slices, and dried. Organoleptic and physico-chemical indicators of finished products are presented in table 4.

As can be seen from table 4, the best quality indicators (organoleptic) have products with sesame seeds in an amount of 20 ± 2% by weight of flour, subjected to heat treatment at a temperature of 65-70 ° C for 6-7 minutes.

When sesame seeds are introduced in a dosage of 20 ± 2%, which ensures the optimal ratio of the content of sesame seeds in the finished product and its cost, subjected to heat treatment, the organoleptic and physico-chemical parameters of the finished products are improved, the biological value is increased (table 5), enriched with minerals and vitamins (table 6).

Testing the flavor of rich crackers using a multisensor system objectively confirms the positive effect of the new component - processed sesame seeds on the organoleptic characteristics of the product - its aroma.

Areas of "visual fingerprints" of the signals of the matrix of seven sensors in the equilibrium gas phase of rich crackers prepared according to the developed recipe, with different storage periods of 4, 24 and 36 hours after the production of more areas of "visual fingerprints" of rich crackers of cream produced in accordance with GOST 8494-96 (drawing).

This indicates that the addition of sesame seeds, subjected to heat treatment at a given mode, enriches the aroma of crackers and increases its stability during storage; the area of the “visual fingerprints” of the prototype exceeds the area of the “visual fingerprints” of the crackers produced according to GOST 8494-96.

The developed technological solution allows to improve the organoleptic characteristics of products, consumer properties - aroma, increase its stability during storage, improve the vitamin and mineral composition of finished products, increase the biological value of bread, expand the range of low-moisture bakery products with functional properties.

Table 4 Organoleptic and physico-chemical quality indicators of rusks Name of indicator Characteristics of finished products Butter rusks according to GOST 8494-96 (prototype) Butter rusks (example) Organoleptic Appearance: the form Semi-oval, appropriate to the type of crackers surface Without through cracks and voids, with sufficiently developed porosity, without traces of impurity Color Light brown Golden brown Taste Corresponds to this type of product Sweet, nutty flavor Smell Corresponds to this type of product More pronounced Fragility Fragile Physicochemical Humidity% 8.4 8.5 Acidity, degrees 2.6 2,8 Swelling (in water with t = 60 ° C for 1 min) Completely swell

Table 5 Amino acid composition of finished products Name of amino acid Ideal protein, mg per 1 g of protein Creamy crackers according to GOST 8494-96 (prototype) Butter rusks (example) mg / 1 g protein Amino acid rate,% mg / 1 g protein Amino acid rate,% Valine fifty 46.22 92.44 47.53 95.06 Isoleucine 40 42.22 105.5 49.04 122.6 Leucine 70 78.56 112.2 79.97 114.24 Lysine 55 26.58 48.3 48.94 88.98 Methionine + cysteine 35 35.51 101.5 63.94 182.69 Phenylalanine + tyrosine 60 73.85 123.0 88.56 147.6 Threonine 40 31.63 79.1 38.29 95.73 Tryptophan 10 9.99 99.9 14.15 141.5 Alanine - 32.93 - 54,20 - Arginine - 40.10 - 45.02 - Aspartic acid - 36.57 - 47.65 - Histidine - 19,99 - 26.78 - Glycine - 33,99 - 54.98 - Glutamic acid - 289.88 - 358.78 - Proline - 91.73 - 99.36 - Serine - 49.63 - 61.85 - The total mass of amino acids - 939.39 - 1098,74 - KRAS,% - - 46.94 - 34.57 Biological value,% one hundred 53.06 - 65,43

Table 6 Vitamin and mineral composition of rusks Name Rusks produced according to GOST 8494-96 (prototype) Butter rusks (example) Minerals, mg / 100 g of product: - sodium 315 330 - potassium 109 208.4 - calcium 22 316.8 - magnesium fourteen 122 - phosphorus 80 224 - iron 1.9 14.1 Vitamins, mg / 100 g of product: - AT, 0.12 0.374 - IN 2 0.05 0.122 - PP 1,07 1.87

Claims (1)

A method for preparing rich crackers, including kneading dough from premium wheat flour, a suspension of pressed baker’s yeast, solutions of table salt and granulated sugar, a fat product, fermentation, warming, proofing, baking crackers, further curing and drying of crackers, characterized in that after 60 ± 5 min from the beginning of fermentation, at the stage of dough curing, sesame seeds in the amount of 20 ± 2% by weight of flour in the dough are introduced into it, and they are preliminarily subjected to heat treatment at a temperature of 65-70 ° C for 6-7 minutes, while the dosage of the fat product is reduced taking into account the fat content in the sesame seed, after making the sesame seeds in the dough, it is again fermented until the desired acidity is accumulated.