RU2342838C1 - Composition for pastry production - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: composition for manufacturing pastry product composed of wafer sheets which contain wheat flour, egg mixture, vegetable oil, baking soda, table salt, lecithin and a filling which contains confectionery fat, wafer crumbles, flavour and taste filler including lecithin and sweet agent. Stevioside is used as a sweet agent; taste filler contains additionally dry whole milk and is a mixture of lecithin, stevioside and dry whole milk.

EFFECT: product with reduced sugar content.

2 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery.

A known composition for the preparation of wafers, including a mixture for the preparation of wafer sheets containing salt, soda, melange, vegetable oil and wheat flour of the highest grade, and a mixture for the preparation of the filling containing powdered sugar, powdered milk, ground peanut roasted grated, cooking oil and balm "Chuvash", in the following ratio of components, wt.%:

Melange 0.35-0.50 Salt 0.10-0.12 Soda 0.05-0.07 Vegetable oil 0.5-0.7 Powdered sugar 30.22-34.20 Roasted Grated Peanuts 18,20-22,15 Powdered milk 6.52-8.42 Cooking Fat 15.82-18.12 Balm "Chuvash" 0.48-0.65 Premium wheat flour rest

The disadvantage of these wafers is high calorie content and high sugar content.

Also known is a composition for the preparation of wafers with fat filling, including obtaining a filling with a moisture content of 1.83%. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, the crumb is loaded, previously obtained by grinding the waste on tops, runners and a three-roll or five-roll mill. Then load approximately 85% of the fat of the total weight and the entire amount of powdered sugar, lecithin, flavor, mixing each time. Last of all, to obtain the desired viscosity, the fillings are charged with the remaining amount of fat in the molten state and knocked until ready. The total duration of churning 18 minutes All the ingredients of the filling are well mixed and spread on wafer sheets. The wafer sheet formulation includes premium wheat flour, which is mixed with a mixture of melange in which drinking soda and salt are dissolved, as well as a mixture of vegetable oil and lecithin. Water and flour are added in stages. First, 5-10% of the total water is mixed with the main components, 50% flour is added, mixed, the remaining flour is added and mixed until smooth, the humidity of the dough should be 64-66% (Technological instructions for the production of flour confectionery products. Comp. B. A. Shipov. M., OJSC "Publishing house" Economics ", 1999, pp. 69-85).

The disadvantage of these wafers is high calorie content, high sugar content, low protein content.

The problem solved by the invention is the development of the recipes of flour confectionery products in the form of wafers with a filling having a prophylactic effect, as well as expanding the range of flour confectionery products of this purpose.

The technical result of the invention is to improve the quality of the product, reducing energy value and sugar intensity by replacing sugar with a sweet agent - stevioside and milk powder.

The technical result is achieved by the fact that a flour confectionery product in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, salt, lecithin, and a filling containing confectionery fat, waffle crumbs, flavoring and flavoring filling comprising lecithin and a sweet agent, contains stevioside as a sweet agent, and the flavoring filler further comprises whole milk powder and is a mixture of lecithin, stevioside, whole milk powder in a ratio 2: 1: 80, prewarmed to 37 ° C and homogenised at 3000 rev / min before being mixed in the following ratio filler, wt.%:

Confectionery fat 65.5 -68.4 Flavoring 1,0- 1.83 Waffle crumbs 4,5- 7.2 Flavor Mixture 22.7 -27.3

The use of stevioside as a sweet agent, a non-carbohydrate substance, allows you to get a flour confectionery product with dietary and prophylactic properties, namely immunomodulating, bactericidal properties, cardiotonic effect and anticaries effect.

Stevioside is a crystalline glycoside isolated from the leaves of a stevia plant by water-alcohol extraction. It does not stain food brown, both during production and during storage. Stevioside is not fermented by microorganisms and has a low calorie content. It does not break down upon heating, which makes it an excellent sweet component in the manufacture of baked goods, is stable in acidic environments, and has high solubility. Its parameters are:

The content of RV,% 90.54 Sugar content, times > 250 Transparency, units instrument -37 Hygroscopicity, units instrument 0,025 Ash content,% 0.02 Humidity% 2.82 Heavy metals, mg / kg <0.001 Arsenic, mg / kg <0.0001

Since stevioside has a high degree of sweetness, when used in food products where sugar plays the role of the main raw material component, it is necessary to select products that are fillers. We chose whole milk powder as such products, because with an increase in its content, the mass fraction of protein in the filling increases.

Experimentally, we determined the optimal ratio of flavoring filler, which is a mixture of lecithin, stevioside, whole milk powder as 2: 1: 80, to achieve optimal organoleptic and rheological parameters. At the same time, the flavor filler mixture is preheated to 37 ° C and homogenized at 3000 rpm before mixing, which allows to achieve the necessary viscosity to ensure the technological process.

The technological process of making wafers with filling includes the following operations.

To prepare the dough, according to the recipe, the following are successively poured into the dough mixing machine: 0.09% (10 g) of drinking soda; 0.16% (17.3 g) of edible salt; water 5-10% of the total amount going to the dough; 1.25% (136.3 g) melange; 0.42% (45.60 g) of vegetable oil and 0.17% (18.4 g) of lecithin.

It is recommended to use water with a temperature of 8-10 ° C. After that, half the amount of 16.715% (1819.45 g) of flour is loaded and mixed for about 3 minutes, then the rest of the flour is 16.715% (1819.45 g) and the batch is made until the dough is ready for 10-15 minutes, starting from the moment all the flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked.

The filling is prepared in a batch machine. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, crumbs are preliminarily obtained by grinding waste on tops, runners and a three-roll mill. Then, approximately 85% of the total weight of fat is loaded and a flavoring mixture consisting of stevioside, whole milk powder, lecithin, in a ratio of 2: 1: 80, preheated to 37 ° C and homogenized at 3000 rpm before mixing, and flavoring stirring each time. Last of all, to obtain the desired viscosity, the fillings are charged with the remaining amount of fat in the molten state and knocked until ready.

Baked wafer sheets arrive on a spreading machine.

The layers stratified by the filling stand in the refrigerator chamber for one layer from 15 to 4 minutes at an air temperature of 12 to 4 ° C, respectively, and air velocity of 1 to 6 m / s, respectively.

The layers are cooled until a strong layer is obtained, when the filling is not squeezed out when pressed. Finished layers are cut on cutting machines using strings. Cut wafers are wrapped in bundles immediately after cutting.

Case Studies

Example 1

The preparation of wafers with filling according to the above technology in the following ratio of the components of the filling, wt.%:

Confectionery fat 67.05 Flavor Mixture 25.76 Fragrance IDN "Vanilla" 1.28 Waffle crumbs 5.91

Qualitative and quantitative indicators of the obtained wafers with the filling are shown in table 1.2.

Example 2

The preparation of wafers with filling according to the above technology in the following ratio of the components of the filling, wt.%:

Confectionery fat 66.98 Flavor Mixture 25.84 Fragrance IDN "Creamy" 1.28 Waffle crumbs 5.9

Qualitative and quantitative indicators of the obtained wafers with the filling are shown in table 1.2.

Example 3

The preparation of wafers with filling according to the above technology in the following ratio of the components of the filling, wt.%:

Confectionery fat 66.91 Flavor Mixture 25.91 Hazelnut flavor 1.28 Waffle crumbs 5.9

Qualitative and quantitative indicators of the obtained wafers with the filling are shown in table 1.2.

Analysis of the quality of wafers with filling according to organoleptic, physico-chemical indicators allows us to identify the optimal composition, giving a product of improved quality.

Table 1 - The effect of compositions of ingredients on the quality of wafers Name of indicator Example prototype one 2 3 Taste Sweet, crunchy, no off-flavor characteristic of this type of product Lightly sweet crispy Sweet, crispy, leaves an aftertaste Sweet, leaves a long finish Smell Characteristic of this type of product, creamy, odorless Color The color of the sheet is light yellow, in the context - combined. The color of the filling is uniform, white, with a cream tint Appearance, surface The surface is flat, uniform, with a clear pattern of cells, the edges - with an even edge without smudges. Wafers are the same size and shape. The filling does not protrude over the edges. The wafer sheet is in close contact with the filling, there are no shifts of the wafer layers Kinked structure Wafer sheets evenly baked, with developed porosity, with crispy properties, the filling is distributed evenly The quality of the filling Filling homogeneous consistency, without lumps The filling is of a uniform consistency, without grains and lumps, easily melting, oily. In the finished product - dense, not giving a shift to the wafer sheets Physico-chemical characteristics of wafer samples Humidity% 3.0 3.0 3,1 3,1 Mass fraction of fat in terms of SV,% 26.85 34.14 33.88 34.16 Mass fraction of ash insoluble in hydrochloric acid with a mass fraction of 10%,% 0,086 0,075 0,080 0,081 Mass fraction of total sucrose sugar in terms of SV,% 40,4 - - -

Table 2 - Nutritional value per 100 g of product Example Energy value, kcal Proteins, g Fats, g Carbohydrates, g prototype 520 5.66 26.26 63.59 one 485 10.12 34.14 29.54 2 456 10.26 33.88 29.61 3 396 10.34 34.16 29.64

The organoleptic characteristics of the studied samples are not inferior to the prototype, and the sugar content in them is reduced by 50%.

Wafers prepared according to example 2 are practically not inferior to the prototype in organoleptic and physico-chemical indicators, and the energy value in them is lower by 7%; and according to example 4 - by 24%.

The choice of dosage of stevioside is due to the following. When introduced in an amount of less than 0.2 wt.%, The product is not sweet enough, and the introduction of 0.4 wt.% - leads to the appearance in the taste of products of light bitterness inherent in significant concentrations of stevioside, and a long finish.

The proposed method for the preparation of wafers allows you to get a product that does not contain sucrose, organoleptically adequate analogue prototype, physico-chemical indicators practically does not differ from it. At the same time, energy value is reduced by 12% compared with the prototype. Thus, the inventive composition for the preparation of flour confectionery in the form of wafers has a preventive effect and helps to expand the range of flour confectionery for this purpose.

Claims (1)

The composition for the preparation of flour confectionery in the form of wafers with filling, including wafer sheets containing wheat flour, melange, vegetable oil, baking soda, baking salt, lecithin, and a filling containing confectionery fat, wafer crumb, flavoring and flavoring agent, including lecithin and a sweet agent, characterized in that as a sweet agent contains stevioside, and the flavoring filler further comprises whole milk powder and is a mixture of lecithin, stevioside, whole milk powder wearing 2: 1: 80, preheated to 37 ° C and homogenized at 3000 rpm before mixing in the following ratio of the components of the filling, wt.%:
Confectionery fat 65.5-68.4 Flavoring 1.0-1.83 Waffle crumbs 4,5-7,2 Flavor Mixture 22.7-27.3