RU2335904C1 - Method of cracker production - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: proposed method implies preparation of a fat blend. For this purpose soya lecithin in the amount of 6-7% to the bread wheat top-grade flour weight is added to melted margarine during constant stirring. Water, table salt, sugar powder, compressed baker's yeast are introduced to the prepared fat blend and emulsion is produced. Then dough is kneaded out of the prepared emulsion, bread wheat top-grade flour mixed with LM-95 oil flax seeds taken in the amount of 14-15% to the bread wheat top-grade flour weight and baking soda. The obtained dough is rolled by laminating machine. Then it is molded and end products are baked.

EFFECT: improving physicochemical parameters of end products quality, increasing biological value of end products, enriching cracker with mineral substances and expanding range of products with functional and healthful properties.

6 tbl, 4 ex

Description

The invention relates to the food industry, namely to confectionery production.

The closest in technical essence and the achieved effect is a method for preparing crackers "With caraway seeds" or "With anise" (Recipes for cookies, biscuits, waffles. / Edited by M.K.Smirnov. - M.: Food industry, 1969. - p. .342), including the preparation of an emulsion from water, edible salt, powdered sugar, pressed baker’s yeast and margarine, kneading dough from the prepared emulsion, premium wheat flour mixed with baking soda and caraway seeds or anise (using chemical plas ifikatora - sodium pyrosulfite), rolling on the laminator, the dough and baked dough products.

The main disadvantages of the prototype are the low biological value of the cracker, the use in its preparation of a chemical reagent - an inorganic plasticizer of artificial origin, the lack of functional and therapeutic and preventive orientation of the product.

The technical task of the invention is to develop a method for preparing crackers using oil flax seeds LM-95, to improve the quality of finished products (by improving the physicochemical parameters of crackers for wetness and mass fraction of fat), giving them a functional and therapeutic focus, increasing biological value of products, in their enrichment with minerals and proteins, in the use of a plasticizer of natural origin - soy lecithin, expanding the range of flour products tersk products with the use of oil flax seeds LM-95.

The technical problem is achieved in that in the method of preparing crackers, the fat mixture is first prepared, for this, soy lecithin is added to the molten margarine with constant stirring in an amount of 6-7% to the mass of premium wheat flour, water, edible salt are added to the prepared fat mixture , powdered sugar, baked yeast and prepare the emulsion, then knead the dough from the prepared emulsion, premium wheat flour, pre-mixed with oil seeds flax LMA-screw 95 introduced in an amount of 14-15% by weight of wheat flour and baking soda of higher grade drinking obtained dough is subjected to rolling to a laminator, and then it is sent to a breaker and baked finished product.

The technical result consists in improving the organoleptic and physico-chemical indicators of the quality of the cracker, increasing its biological value, enriching the cracker with minerals, in giving the finished products a functional and therapeutic and preventive focus.

Oil flax seeds have a therapeutic and prophylactic effect of a wide profile and are carriers of components that prevent cardiovascular, oncological and other diseases, are characterized by an optimal ratio of fatty acids for medical use, which ensures their high efficiency in the treatment of a number of diseases; the fibers contained in them successfully regulate the period of food in the intestine, stimulating all gastrointestinal activity (laxation). The latter is especially important for elderly people who have a tendency to constipation, caused by a decrease in physical activity, lack of fiber and the use of certain medications.

The composition of the seeds of oil flax LM-95 are presented in tables 1, 2, 3, 4.

Table 1 The composition of the seeds of flax LM-95 (% dry matter) Grain parts Lipids Protein (N × 6.25) Cellulose Ash Carbohydrates Water The content of individual components in the seed,% Embryo 59.15 19.10 1.29 4.36 16.10 4.18 69.07 Endosperm 40.36 32,20 5.26 2,56 19.63 5.29 13.92 Actually the seed coat 8.19 1.18 17.93 3.29 62.41 11.36 17.01 Seed as a whole 48.40 21,42 4.47 4.06 21.65 4.32 one hundred

Oil flax seeds LM-95 are rich in essential amino acids (table 2) and essential fatty acids

table 2 Essential amino acids of premium wheat flour and oil flax seeds LM-95 Essential Amino Acids The content of the essential amino acid in the "ideal" protein, mg / 1 g of protein The content of essential amino acids in premium wheat flour, mg / 100 g of product Amino acid scores of premium wheat flour,% The content of essential amino acids of oil flax seeds LM-95, mg / 100 g of product Amino acid scores of oil flax seeds, LM-95,% Isoleucine 40 430 111 1800 196 Leucine 70 806 119 2500 272 Lysine 55 250 47 1600 174 Methionine + cystine 35 353 45 1100 120 Phenylalanine + tyrosine 60 750 86 4800 522 Tryptophan 10 one hundred 103 1000 one hundred Threonine 40 311 80 1700 109 Valine fifty 471 97 2200 185 KRAS,% 0 - 49 - fourteen BC,% one hundred - 51 - 86

Table 3 The composition of the fatty acids of oilseed flax seeds LM-95 Fatty acid Content,% of total fatty acids Saturated: palmitic 7.0 stearic 4.0 Unsaturated: oleic twenty linoleic 17 linolenic 44

Oil flax seeds LM-95 are rich in minerals (table 4).

Table 4 Mineral composition of premium wheat flour and flax seeds LM-95 Minerals Premium baking wheat flour, mg / 100 g Flax seeds LM-95, mg / 100 g Sodium 3.0 81 Potassium 122 304 Calcium 18.0 1615 Magnesium 16,0 420 Phosphorus 86.0 800 Iron 1,2 80

Soya lecithin is widely used in the manufacture of confectionery and other food products, ensuring their manufacturability and improving their nutritional properties. Soya lecithin is obtained by extraction from soybeans, followed by distillation of the solvent and precipitation of lecithin from crude oil by steam or water. The resulting precipitate was subjected to vacuum drying. The composition of soya lecithin is presented in table 5.

Table 5 Soy Lecithin Composition Name Content% Soybean oil 35 Chemical lecithin eighteen Kefalin fifteen Inositol phosphatides eleven Other phospholipids and polar lipids 9 Carbohydrates 12 Vitamins: mg / g inositol fourteen choline 23 tocopherol 1.3

The composition of lecithin also includes biotin, folic acid, thiamine, riboflavin, pantothenic acid, pyridoxine, niacin.

Lecithin is very important in the proper nutrition of a person, since it is an integral part of the cells of the human body, as well as nerve fibers and brain cells. Being a natural emulsifier, lecithin provides processes for the transfer of fat-soluble vitamins, the transfer and breakdown of fats and cholesterol. Since lecithin contains natural tocopherols (vitamin E), it is a natural antioxidant and, accordingly, delays the aging process of body cells. Continuous use of lecithin improves memory and nervous system functions.

The flaxseed seeds LM-95 and soya lecithin proposed for the production of crackers are enrichment agents of natural origin, as contain a significant amount of protein, vitamins, minerals and have a functional and therapeutic effect.

A method of preparing a cracker is as follows:

First, a fat mixture is prepared, for this purpose, soy lecithin in the amount of 6-7% to the weight of premium wheat flour is added to the molten margarine with constant stirring, then an emulsion is prepared from water, edible salt, powdered sugar, baker's yeast pressed, fat mixture, as well as a mixture of bulk components from premium wheat flour, oil flax seeds, made in an amount of 14-15% by weight of premium wheat flour, and soda drinking. Bulk components are mixed to distribute them evenly. Next, in the dough mixing machine, the resulting emulsion and a mixture of bulk components are mixed. Soy lecithin plays the role of an enrichment agent and a plasticizer. The resulting dough is subjected to rolling on a laminator. Then the dough is sent to molding and baking.

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

Example 1 (prototype). The 18.91 cm ³ of water was dissolved 1.82 g of the food salt, 0.46 g of powdered sugar, the yeast suspension prepared from 2.65 g of compressed baker's yeast and 7.95 cm ³ of water. All are mixed in a homogenizer for 2 minutes, 13.22 g of margarine are added, and mixed in an emulsifier for 1 minute. In the dough mixing machine, the resulting emulsion is mixed with 100 g of premium wheat flour, 0.16 g of drinking soda and 1.98 g of caraway seeds. 5 minutes before the end of the batch, the entire surface of the dough is uniformly sprayed with sodium pyrosulfite solution. The duration of the batch is 50 minutes Then the dough is rolled on a laminator and sent to molding and baking. Organoleptic and physico-chemical indicators of finished products are presented in table 6.

Example 2. At the beginning, a fat mixture is prepared: in 13.22 g of molten margarine make 7 g (7% by weight of wheat flour of the highest grade) soy lecithin and mix until smooth. Then, the emulsion is prepared: a 29.58 cm ³ of water was dissolved 1.82 g of the salt, 0.46 g of powdered sugar, the yeast suspension prepared from 2.65 g of compressed baker's yeast and 7.95 cm ³ of water. All is mixed in a homogenizer for 2 minutes, a fat mixture is added, and mixed in an emulsifier for 1 minute. In a mixer of bulk components, 100 g of premium wheat flour, 0.16 g of drinking soda and 15 g of crushed seeds of oil flax LM-95 are mixed. In a dough mixing machine, the resulting emulsion and a mixture of bulk components are mixed. The duration of the batch is 45 minutes Then the dough is rolled on a laminator and sent to molding and baking. Organoleptic and physico-chemical quality indicators of finished products are presented in table 6.

Example 3. Knead the dough analogously to example 2, but soy lecithin is taken in an amount of 6 g (6% by weight of premium wheat flour), and crushed oil flax seeds in an amount of 14 g (14% by weight of premium wheat flour) .

Example 4. Knead the dough analogously to example 2, but the seeds of oil flax LM-95 are added in unmilled form.

Example 5. Kneading the dough is analogous to example 2, but the seeds of oil flax LM-95 are added unmilled in a dosage of 14 g per 100 g of premium wheat flour, and soya lecithin in an amount of 6 g per 100 g of premium wheat flour.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 6.

As can be seen from table 6, products with oil flax seeds LM-95 in the amount of 15% by weight of premium wheat flour and soya lecithin dosage of 7% by weight of premium wheat flour have improved quality indicators.

When seeds of oil flax LM-95 are added at a dosage of less than 14% by weight of premium wheat flour, there is no sufficient increase in the quality and biological value of the finished products. The introduction of oil flax seeds in a dosage of more than 15% by weight of baking wheat flour leads to a deterioration in the properties of the dough (increased adhesion of the dough) and an increase in energy consumption for its kneading.

Pre-mixing oil flax seeds with wheat flour and baking soda allows you to achieve a uniform distribution of loose components in the total mass of the mixture and to avoid its heterogeneity when mixing dough.

When making lecithin in a dosage of less than 6% by weight of premium wheat flour, the rheological properties of the dough and, accordingly, the quality of the finished products are deteriorated. The introduction of soya lecithin in a dosage of more than 7% by weight of premium wheat baking flour contributes to the appearance of an unpleasant taste in the finished product.

The addition of soya lecithin with constant stirring in the molten margarine during the preparation of the fat mixture contributes to a uniform distribution of lecithin by weight of the molten margarine and to obtain a uniform composition of the fat mixture.

Since it is advisable to use dissolved salt, powdered sugar and baker's yeast, an emulsion was prepared from these components and water, and then the resulting emulsion was added to the prepared fat mixture and the components were mixed to distribute them uniformly in each other.

Table 6 Organoleptic and physico-chemical quality indicators of finished products Name of indicator Cracker with caraway seeds (GOST 14033-96) Aibolit Cracker with chopped flax seeds (15%) with chopped flax seeds (15%) Organoleptic Shape, color, taste, smell Products with a taste and smell of caraway inherent to this name. Products characteristic of this product name, without foreign smell, with a pleasant rich flavor, due to the addition of soya lecithin. Surface Peculiar to this name of the product interspersed with caraway seeds. Intrinsic to this product name without interspersing Peculiar to this product name with interspersed oil flax seeds. Kink view Baked product without traces of impurity physical and chemical indicators Moisture content, % 6.0 6.3 6.3 Kink view Baked product without traces of impurity physical and chemical indicators Moisture content, % 6.0 6.3 6.3 Mass fraction of fat in terms of dry matter,% 1.9 3.0 2.9 Alkalinity, deg., With the indicator bromothymol blue 1,0 1,0 1,0 Acidity with phenolphthalein indicator, deg. 2,3 2,3 2,3 Wet% 145 154 155 Energy value, kJ 1837 1874 BC,% 51.3 82.5

Thus, the proposed method for the preparation of crackers allows you to:

- to improve the physico-chemical indicators of the quality of finished products by wetting and mass fraction of fat;

- increase the biological value of products;

- enrich the cracker with minerals;

- replace the plasticizer of artificial origin with a plasticizer of natural origin;

- expand the range of products of a functional and therapeutic orientation with the use of oil flax seeds LM-95.

Claims (1)

A method of preparing a cracker, characterized in that the fat mixture is first prepared, for this purpose soy lecithin is added to the molten margarine with constant stirring in an amount of 6-7% to the mass of premium wheat flour, water, edible salt, sugar are added to the prepared fat mixture pressed baked yeast and prepare the emulsion, then knead the dough from the prepared emulsion, premium wheat flour, pre-mixed with seeds of oil flax LM-95 made in the amount of 14-15% by weight of premium wheat flour and baking soda, the resulting dough is rolled on a laminator, then it is sent for cutting and finished products are baked.