RU2351136C1 - Production method for scone biscuits "elit" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to bread production. Method includes kneading dough of baker's high-grade wheat flour, compressed baker's yeast, refined vegetable oil, culinary salt, sugar and water. After that dough is fermented, formed into dough pieces, proved, proved pieces are covered with egg lubricant, baked, cooled, cut into slices and dried. Polymnia puree is used as sweetener during dough preparation. Previously it is defecated with citric acid (3 grams of acid per 1 kilo of polymnia puree taken in quantity 30-37% to mass of baker's high grade wheat flour in dough). After that compressed baker's yeast is mixed with polymnia puree before dough kneading. Dough fermentation is performed during 30-40 minutes.

EFFECT: proposed method provides dietary trend of finished product, increases its biological value, improves organoleptical properties of quality, reduces fermentation period and decreases input of solids for fermentation.

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Description

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

The closest in technical essence and the achieved effect is a method of making special crackers [Collection of technological instructions for the production of bread and bakery products [Text]. - M .: Preiskurantizdat, 1989. - S.335-337], including kneading dough from premium wheat flour, pressed yeast, edible salt, vegetable oil, granulated sugar and water.

The disadvantage of the prototype is the lack of biological value, a long period of fermentation of the test, which leads to significant costs of dry matter for fermentation, the use of granulated sugar, lack of dietary orientation, insufficient nutritional value.

The technical task of the invention is to ensure the dietary orientation, increase the biological and nutritional value of products, improve their organoleptic characteristics, reduce the period of dough fermentation, reduce the cost of dry matter for fermentation, use soluble root vegetable puree as a sweetener.

The technical problem is achieved in that in a method for preparing crackers, including kneading dough from wheat flour of the highest grade, pressed yeast, refined sunflower oil, table salt, sugar and water, fermentation, molding it into crackers - dough pieces, proofing, greasing the surface of the spaced plates with egg grease, baking, holding the plates for cooling, cutting them into slices and drying the slices, the new thing is that yacon puree is used as a sweetener, pre but clarified with citric acid at the rate of 3 g of acid per 1 kg of puree from an yacon, taken in an amount of 30-37% by weight of premium wheat flour in the dough, before kneading the dough, the yeast pressed is mixed with puree from the yacon, the fermentation of the dough is carried out for 30 -40 min

Yakon (Polymnia sonchifolia) is a tuberous plant from the family Asteraceae, a close relative of Jerusalem artichoke. It forms large tubers weighing up to 300-400 g, similar in shape to sweet potato tubers. Fresh tubers contain up to 19% inulin. The roots of the yacon contain a wide range of oligo- and polyfructans, as well as monosaccharides - fructose and glucose. They contain sugars 820 mg per 1 g of dry matter, incl. 596 mg of fructose.

The puree from the tubers of the yacon contains,% on SV: protein - 5.6; fat - 2.1; inulin - 32.3; glucose - 5.92; fructose - 41.5; sucrose - 4.25; fiber - 3.7. Of the minerals it contains, mg per 100 g of CB: potassium - 2215; phosphorus - 102; magnesium - 84, calcium - 96. The puree from the tubers of the yacon contains the amino acids: lysine, valine, leucine, isoleucine, threonine, serine, the amino acid rate of which is more than 100%. The lysine rate in it is 140%, which is very valuable for the bakery product group in which this amino acid is limiting.

The presence of fructose and fructans with a low level of polymerization in the roots of the yakon indicates that they can be used as a source of these substances for dietary foods.

The technical result consists in providing a dietary orientation, increasing the biological value of products, improving their organoleptic characteristics, reducing the period of dough fermentation, reducing the cost of dry matter for fermentation.

A method of preparing crackers is as follows.

To prepare mashed potatoes from the yakon, the roots of the yakon, cleaned from the earth and plant impurities, are washed and subjected to pairing (steaming) for 15-20 minutes. The scalded roots are cooled, cleaned of thin peels. Then wipe through a sieve with a mesh diameter of not more than 0.4 mm For clarification in puree from yacon add citric acid at the rate of 3 g per 1 kg of the finished product. Then the mashed potatoes are heated at the boiling point for 15 minutes.

Knead the dough from wheat flour of the highest grade, baked pressed yeast, mashed potatoes from an yakon taken in an amount of 30-37% by weight of wheat flour of the highest quality, table salt, refined sunflower oil, water, and mix the yoghurt puree before mixing pressed baking yeast. The dough is fermented for 30-40 minutes, molded in the form of test plates, then they are proofed for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 75-80%. The surface of the spaced plates is greased with egg grease and baked for 17-20 minutes at a temperature of 220-230 ° C, kept for 5-16 hours for cooling, cut into slices and dried at 220-230 ° C for 15-18 minutes.

Mixing yeast with puree from yacon gives the effect of their preliminary activation. Yacon puree is rich in digestible sugars - fructose, glucose, consumed by yeast cells, contains 5.9-6.5% protein substances (in SV), including amino acids necessary for the vital activity of yeast cells. Of the minerals necessary for the active life of yeast, mashed potatoes contain nitrogen, phosphorus, magnesium, iron and copper.

The method is illustrated by the following examples.

Example 1. Pre-mixed 4 g of baked yeast pressed with 37 g of mashed yacon (37% by weight of flour in the dough); the dough is kneaded from 100 g of premium wheat flour, 1.8 g of edible salt, 10 g of refined sunflower oil, a mixture of puree from yacon and yeast and water. The dough is left to ferment for 30 minutes, cut in the form of plates and sent for proofing at a temperature of 38 ° C and a relative humidity of 78% for 45 minutes. Before planting in the oven, the spaced test plates are greased with egg grease and baked at a temperature of 215 ° C for 18 minutes. The baked crackers are allowed to cool for 10 hours, cut into slices and dried at a temperature of 220 ° C for 15 minutes. Organoleptic and physico-chemical indicators of finished products are presented in table 1. The cost of fermentation is 0.45%, the yield is 114%.

Example 2. Knead the dough from 100 g of premium wheat flour similar to example 1, but puree from yakon take in an amount of 35 g (35% by weight of premium wheat flour). The dough is fermented for 40 minutes. Organoleptic and physico-chemical indicators of finished products are presented in table 1. The cost of fermentation is 0.48%, the yield is 113%.

Example 3 (prototype). Knead the dough from 100 g of premium wheat flour, 4 g of pressed baker's yeast, 3.0 g of granulated sugar, 10 g of refined sunflower oil, 1.8 g of table salt and water. The dough is fermented for 150 minutes. Further, similarly to example 1. Organoleptic and physico-chemical parameters of finished products are presented in table 1. The cost of fermentation is 1.36%, the yield is 108%.

The reduction in the fermentation period of the dough and the cost of dry matter on it is due to the fact that when adding puree from an yacon with a pH of 5.0, the initial acidity of the test rises from 2.2 to 2.8 deg. achieved in a shorter period of time - during a 30-minute period of aging, which relieves relaxation stresses in the gluten-free skeleton of a freshly mixed dough. At the same time, the gluten of the dough prepared by the proposed method acquires the physical properties of the gluten of the dough of the prototype subjected to 150-minute fermentation — the amount of compression of gluten after 30-minute aging is 55.6 units. scales of the IDK device. Pre-mixing of yeast with puree from yacon also contributes to the reduction of the fermentation period and the cost of dry substances for it, as a result of which the fermentation activity of microorganisms increases.

Table 1 Quality indicators crackers The name of indicators Sample Characterization Example 1 Example 2 Example 3 (prototype) one 2 3 four 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, crackers with an anchor more saturated Taste Brackish, on crackers with an anchor more pleasant Smell More pronounced, odorless Peculiar to this variety of crackers, without foreign smell Fragility Fragile Wetness Full Humidity% 10.0 10.0 10.0 Mass fraction of fat,% in terms of dry matter 9.57 9.60 9.67 Acidity, deg. 3.4 3.4 3,5 Biological value,% 54.07 53.98 51.25

As can be seen from the examples, the addition of mashed potatoes from the yacon allows you to get dietary products that are not only inferior in quality to the prototype, but also improve the organoleptic quality indicators of the finished products, increase their nutritional value and reduce energy value (table 2).

table 2 Nutritional value of products The name of indicators Product Feature Prototype Example 2 The content of nutrients, g (mg) / 100 g of product The nutritional value, % The content of nutrients, g (mg) / 100 g of product The nutritional value, % Proteins, g 9.46 11.13 9.79 11.52 Fats, g 9.94 9.75 9.81 9.62 Digestible carbohydrates, including mono- and disaccharides, g 63.61 16.65 61,42 16.07 Non-digestible carbohydrates, g 4.63 15.43 6.68 22.25 Minerals, mg:
calcium 22.50 2.80 53.70 6.70 phosphorus 88.90 7.40 122.10 10.80 potassium 127.20 5.09 845.96 33.80 magnesium 16.10 4.02 43.40 10.85 iron 1.22 8.71 28.50 203.5 Vitamins, mg:
B ₁ 0.17 10.00 0.42 24.70 In ₂ 0.06 3.00 1.71 85.50 PP 1.45 7.60 1.80 9.40 Energy value, kcal / kJ 1623/388 1556/372

The introduction of mashed puree from an yacon in an amount of 37% by weight of premium baking wheat flour into the dough allows to increase the micronutrient content in finished products: calcium by 3.9%, phosphorus - by 3.4%, potassium - by 28.71%, magnesium - 6.83%; vitamins: B ₁ - by 14.7%, B ₂ - 82.5%, PP - by 2.2%. The daily requirement of an adult in iron can be fully satisfied by consuming 50 g of finished products.

A dosage of mashed potatoes of less than 35% does not lead to an increase in the quality indicators of finished products, their biological and nutritional value, and the addition of mashed potatoes in a dosage of more than 40% to the mass of flour does not allow dough with a given moisture content of 34% (exceeds the permissible).

The proposed method for producing rich crackers "Elite" allows you to:

- provide products with a dietary orientation;

- increase the biological value of products;

- improve their organoleptic quality indicators;

- reduce the period of dough fermentation;

- reduce the cost of dry matter for fermentation.

Claims (1)

A method of preparing rich crackers, including kneading dough from premium wheat flour, pressed baked yeast, refined sunflower oil, table salt, sugar and water, fermenting, molding it into crackers - dough pieces, proofing, greasing the surface of the spaced plates with egg grease , baking, aging plates for cooling, cutting them into slices and drying slices, characterized in that as a sweetener used puree from an yacon, pre-clarified with citric acid of the rate of 3 g of acid per 1 kg of puree yakon taken in an amount of 30-37% by weight of wheat flour baking test highest grade, to knead the dough is mixed with pressed yeast mash yakon, fermentation test was carried out for 30-40 min.