RU2316968C1 - Method for producing of biscuit - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry, more particular, production of farinaceous confectioneries, in confectionery, food-concentrate industry and public catering.

SUBSTANCE: method involves mixing with water, mélange and sugar powder preliminarily prepared dried mixture containing components used in the following ratio, wt%: egg albumen 30-75, maltodextrin 20-32, baker's powder 4-10, corn starch 4-20, xanthane gum 0.05-0.25, carboxymethyl cellulose 0.05-0.25; performing mixing procedure during 40-60 s; holding resulted mass during 5-7 min and whipping during 10-15 min; introducing flour and mixing during 15-20 s; pouring resulted dough in preliminarily oiled pans and baking at temperature of 170-175 C during 25-30 min. Dried mixture may additionally contain dry wheat gluten, soya isolate, and sodium caseinate used in conjunction or separately.

EFFECT: increased foam-forming and stabilizing capacity of mixture, reduced or complete elimination of mélange from receipt, improved quality and prolonged shelf life of ready product.

2 cl, 2 tbl, 6 ex

Description

The invention relates to the food industry, to the baking industry, namely the production of flour confectionery products, and can be used in the confectionery, food concentrate industry and in public catering.

A known method for the production of biscuit cake mix, including knocking the finished mixture, melange, sugar and water, in the amount of 11-13% by weight of flour in the dough for 8-10 minutes, adding flour, stirring for 15 s, pouring into molds and baking, the mixture is prepared by pre-mixing β-cyclodextrin, starch and microcrystalline cellulose with a ratio of components of 0.13: 1.3: 6.5 [RU 2048106 A21D 13/08, 07/21/1992].

The disadvantage of this method is that it does not allow to reduce the consumption of melange by more than 30% or completely exclude it from the formulation due to the low foaming ability of the components.

The closest to the invention in technical essence and the achieved result is a method for the production of biscuit using a powder mixture "Tegral biscuit", which includes kneading the mixture with water and an egg for 10 minutes, pouring the dough into molds and baking for 20-25 minutes at a temperature of 180 ° С, while the Tegral Biscuit mixture consists of the following components: wheat flour, powdered sugar, wheat starch, milk powder, emulsifiers, baking powder [Product catalog "Puratos. Everything for bakers and confectioners", 2003. - 45 p. ].

The disadvantage of this method is the use of a dry mixture with a low mass fraction of proteins, which is the reason for its insufficient foaming and stabilizing ability and, as a result, the use of a large amount of melange (40% of the mass of the test).

The technical task of this invention is to ensure the high quality of the finished product, reducing the density of the biscuit dough, reducing or completely eliminating melange from the recipe, increasing the shelf life of the products.

The problem is solved in that in the method for the production of biscuit, which involves mixing a pre-prepared dry mix with water, melange, powdered sugar and flour, knocking the resulting mass, pouring the dough and baking, the difference is that the preparation of the dry mixture is carried out from egg albumin, maltodextrin , baking powder, corn starch, distilled monoglyceride, xanthan gum and carboxymethyl cellulose, while immediately before knocking the resulting mass is kept for ie 5-7 minutes, the churning of the mass is carried out for 10-15 minutes, and the flour is added immediately before baking, while the components of the mixture are taken in the following ratio, parts by weight:

egg albumin 30-75

maltodextrins 20-32

baking powder 4-10

corn starch 4-20

distilled monoglycerides (MHD) 0.4-1.5

xanthan gum 0.05-0.25

carboxymethyl cellulose (CMC) 0.05-0.25

The difference is also that dry wheat gluten and / or soy isolate and / or sodium caseinate are additionally added to the dry mixture.

A decrease in the density of the biscuit test is achieved by increasing the foaming ability and stability of the system due to the characteristics of the physicochemical properties of proteins of various origins. The proteins of dry wheat gluten and sodium caseinate have a high molecular weight and tightly packed spatial structure, while egg albumin and soy isolate, on the contrary, lower molecular weights, less packed and more loose organizational structure. The presence of a large amount of protein component (55-75%), on the one hand, and heterogeneous, but complementary molecular properties of protein components, on the other hand, leads to the production of a large volume foam and its high stability. Soy proteins and egg albumin as relatively low molecular weight have the greatest foaming ability, and dry wheat gluten and sodium caseinate proteins ensure uniform distribution of air bubbles and their stable stability at the kneading stage.

Components of carbohydrate nature (xanthan gum, carboxymethyl cellulose, maltodextrin, corn starch) increase the stability of the foam not only during kneading, but also during baking, which makes it possible to obtain products with a consistently high volume and fixed uniform and fine porosity.

Emulsifiers monoglycerides distilled in the foam system as surface-active substances of a lipid nature, interacting with proteins, contribute to the formation of a homogeneous stable structure, significantly improve the aeration of the dough and increase the volume of products. Emulsifiers accelerate the whipping process, the dough becomes resistant to mechanical stress and does not settle during baking.

Protein-carbohydrate and protein-lipid interactions, formed when using these ingredients in the process of kneading and baking biscuits, slow down the process of retrogradation of starch and protein structure, as a result of which stagnation and the rate of moisture removal during storage are inhibited.

The use of baking powder not only as a baking powder, but also as a water-retaining agent, provides additional moisture absorption at the storage stage, while extending the shelf life of products by 5 days.

When the ratios of the components differ from the optimal, the synergistic effect of their joint use is reduced, and the quality indicators of the finished biscuit deteriorate.

Provided that liquid egg products are completely removed from the formulation, there is no need to use refrigeration capacities and at the same time the state of microbiological contamination of raw materials and finished products improves.

Extracting the mass for 5-7 minutes is necessary and sufficient to swell the proteins in the mixture and achieve the necessary degree of elasticity of the protein skeleton, which subsequently has a significant effect on the formation of the volume of the foam system when it is stretched under the action of carbon dioxide baking powder. A longer exposure of the mixture with water does not give a significant increase in volume when knocking and is therefore impractical. Churning the mass of less than 10 minutes and more than 15 minutes increases the density of the foam and dough, which leads to a decrease in specific volume, deterioration of the state of porosity and appearance of the products.

The introduction of flour immediately before baking allows you to get a system with a large volume at the stage of whipping. And subsequent mixing of the dough for 15-20 s is sufficient for uniform distribution of flour in the dough, the volume of the dough is slightly reduced.

The method is as follows.

Mix with water, melange and icing sugar a pre-prepared dry mixture consisting of components, in the following ratio, parts by weight: egg albumin 30-75; maltodextrins 20-32; baking powder 4-10; corn starch 4-20; MHD 0.4-1.5; xanthan gum 0.05-0.25; CMC 0.05-0.25. Mixing is carried out for 40-60 s, then the resulting mass is kept for 5-7 minutes and knocked down for 10-15 minutes, after which the flour is introduced and mixed for 15-20 s. The resulting dough is poured into pre-oiled molds and baked at a temperature of 170-175 ° C for 25-30 minutes.

The dry mix may further comprise, together or separately, dry wheat gluten, soy isolate and sodium caseinate.

The invention may be illustrated by the following examples:

Example 1. Pre-prepare a dry mixture by mixing the components in the following ratio, parts by weight:

Albumen 60.0 Maltodextrins 20.00 baking powder 4.26 Corn starch 15.00 MHD 0.5 Xanthan gum 0.12 CMC 0.12

Next, 227.39 kg of the dry mixture together with 332 kg of water, 115.5 kg of melange and 336 kg of powdered sugar (formulation 2, Table 1) are mixed for 60 s and held for 7 minutes, after which they are knocked down on a whipping machine in for 15 minutes; then add 272 kg of flour and mix for 20 s. The resulting dough is poured into pre-oiled molds and baked at 175 ° C for 30 minutes.

When implementing the method receive a high-quality biscuit, quality indicators of which are given in table.2.

Example 2. A biscuit is prepared analogously to example 1. A dry mixture is prepared by pre-mixing the components in the following ratio, parts by weight:

Albumen 34.90 Dry wheat gluten 23.00 Maltodextrins 30.70 baking powder 5.11 Corn starch 5.00 MHD 1.17 Xanthan gum 0.06 CMC 0.06

Further, everything is carried out as described in example 1.

Quality indicators of the finished biscuit are shown in table.2.

Example 3. A biscuit is prepared analogously to example 1. A dry mixture is prepared by pre-mixing the components in the following ratio, parts by weight:

Albumen 30.00 Dry wheat gluten 27.00 Maltodextrins 25.00 baking powder 6.30 Corn starch 10.00 MHD 1,6 Xanthan gum 0.05 CMC 0.05

Further, everything is carried out as described in example 1.

Quality indicators of the finished biscuit are shown in table.2.

Example 4. A biscuit is prepared analogously to example 1. A dry mixture is prepared by pre-mixing the components in the following ratio, parts by weight:

Albumen 30.00 Maltodextrins 20.00 Dry wheat gluten 15.00 Sodium caseinate 15.00 baking powder 6.00 Corn starch 12.80 MHD 1.00 Xanthan gum 0.1 CMC 0.1

Further, everything is carried out as described in example 1.

Quality indicators of the finished biscuit are shown in table.2.

Example 5. A biscuit is prepared analogously to example 1. A dry mixture is prepared by pre-mixing the components in the following ratio, parts by weight:

Albumen 30.00 Maltodextrins 20.00 Dry wheat gluten 10.00 Sodium caseinate 10.00 Soy isolate 10.00 baking powder 6.00 Corn starch 12.80 MHD 1.00 Xanthan gum 0.1 CMC 0.1

Further, everything is carried out as described in example 1.

Quality indicators of the finished biscuit are shown in table.2.

Example. 6 Sponge cake is prepared analogously to example 1. A dry mixture is prepared by pre-mixing the components in the following ratio, parts by weight:

Albumen 35.00 Maltodextrins 20.00 Dry wheat gluten 15.00 Soy isolate 10.00 baking powder 6.00 Corn starch 12.80 MHD 1.00 Xanthan gum 0.1 CMC 0.1

Further, everything is carried out as described in example 1.

Quality indicators of the finished biscuit are shown in table.2.

The proposed method can be carried out according to examples 1-6, while the content of melange can be 40% of the amount in the prototype (table 1 example 1) or even completely absent in the biscuit recipe (table 1, example 3). The biscuit quality indicators are still high.

Using the proposed method in comparison with the prototype improves the quality of the finished product and semi-finished products. The foaming and stabilizing ability of the dry biscuit mixture and the quality indicators of the biscuit dough are improved. The foaming ability of the mixture is increased by 17.9%, the stability of the foam - by 43.9%, becoming equal to 125 and 118%, respectively, against 106 and 82% in the prototype.

The density of the biscuit dough is reduced by 7-10%, and the form stability, specific volume and porosity of the products increase by 6-15, 7-17, 3-5%, respectively, compared with the prototype (table 2). The crumb structure becomes more uniform and thin-walled. Products at the same time acquire a pleasant smell and taste.

Thus, the proposed method allows to reduce the density of the biscuit dough due to the peculiarities of the formulation of foaming protein ingredients and components that stabilize the foam system, completely or partially remove melange (60-100%) and increase the shelf life of products.

Claims (2)

1. Method for the production of biscuit, which involves mixing a pre-prepared dry mixture with water, melange, powdered sugar and flour, knocking the resulting mass, pouring dough and baking, characterized in that the preparation of the dry mixture is carried out from egg albumin, maltodextrin, baking powder, corn starch distilled monoglyceride, gum of xanthan gum and carboxymethyl cellulose, while immediately before knocking down the resulting mass is kept for 5-7 minutes, knocking down the mass is carried out for it takes 10-15 minutes, and the flour is added immediately before baking, while the components of the mixture are taken in the following ratio, parts by weight: egg albumin 30-75, maltodextrin 20-32, baking powder 4-10, corn starch 4-20, distilled monoglycerides 0.4-1.5, xanthan gum 0.05-0.25, carboxymethyl cellulose 0.05-0.25 2. The method according to claim 1, characterized in that dry wheat gluten and / or soy isolate and / or sodium caseinate are additionally added to the dry mixture.