RU2360419C1 - Manufacturing method for bakery and pastry products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and can be used for manufacturing of functional bakery and pastry products. Dough is prepared by mixing of specified recipe components and food additive. After that dough fermentation, handling, proving is conducted and dough pieces are baked. Amniotic shell of pine nut grinded into particles size 0.01-0.3 mm in quantity of 3.0-15.0 wt % is used as food additive.

EFFECT: products biological value is increased; manufacturing method is simplified.

6 tbl, 4 ex

Description

The invention relates to the food industry and can be used for the production of bakery and flour confectionery products for functional use.

Traditional methods of making bakery products from wheat and / or rye flour include preparing dough in single-phase or multiphase methods by mixing flour, water, salt, yeast and other components provided for in the recipe for a particular product, fermenting the dough, cutting, proofing and baking the obtained dough pieces .

Bakery products are the main foodstuff of the majority of the population, therefore, the creation of food products that additionally have a functional purpose is an urgent task. Inadequate content of a number of biologically and physiologically active substances in bakery products leads to disruption of the functioning of body systems, including the gastrointestinal tract, cardiovascular system and other functions due to insufficient intake of dietary fiber that is full in amino acid composition of proteins rich in polyunsaturated acids fats, vitamins, macro- and microelements.

In recent decades, the rapid development of the problem of filling the lack of coarse plant foods in the human diet through the consumption of dietary fiber. Dietary fiber has a significant effect on the mineral, vitamin and other types of metabolism in the human body. Clinical studies have confirmed the ability of dietary fiber to have a significant effect on mineral, vitamin and other types of metabolism in the human body: lack of dietary fiber (fiber, pectin, hemicellulose, lignin) in the daily diet is one of the most important reasons for the spread of the so-called civilization diseases - intestinal atony , hypertension, atherosclerosis, coronary heart disease, diabetes mellitus, colorectal cancer, etc.

The prior art methods for the preparation of bakery and flour confectionery products using various dietary supplements containing dietary fiber of corn germ flour (1), flour from ginseng root meal (2), pumpkin meal flour, or melon meal meal, or Flaxseed meal meal (3); chopped fat-free sea buckthorn meal (4).

The closest analogue is the method of making bread of increased nutritional value (5), which consists in the fact that a composite mixture in the amount of 8-12% by weight of wheat flour of the first grade is mixed with an electroactivated aqueous solution with pH 2.32 and redox potential + 1183 mV, temperature 40 ± 2 ° С, the resulting mixture was incubated for 20 ± 2 min, then served in the mixer, where wheat flour, pressed baking yeast, table salt and water were added, and the dough was kneaded, which after fermentation was dispensed pour on the cutting, proofing and bake the separated dough pieces, while as a composite mixture use a mixture of buckwheat, pea, millet flour, wheat bran and wheat germ flakes in the ratio (5-12) :( 10-7) :( 5-7 -8) :( 8-23) :( 72-50)

Significant disadvantages of this method are the complexity and duration of the process, due to:

- a large number of mixed components of the formulation and, as a consequence, the need for their preliminary preparation (screening from impurities, etc.);

- additional time for the preparation of an electroactivated aqueous solution and mixing it with a composite mixture;

- taking measurements of pH and redox potential for each batch of kneading dough;

- the need for a special baking equipment at the bakery (potentiometer or ionomer) - expensive appliances that are not mandatory with conventional bread production technology;

The overall complexity of the process and its duration due to the above operations will ultimately lead to an increase in the cost of bread and a decrease in productivity, especially in small enterprises.

Another significant disadvantage of the method according to the closest analogue is the deterioration of the physicochemical parameters of the finished product due to kneading of the dough at an elevated temperature of 40 + 2 ° C. The lower limit of the temperature range for yeast activation can still be considered acceptable (the optimal temperature for yeast fermentation in bakery is 36-38 ° C, but not more than 40 ° C (Pashchenko L.P. Biotechnological basis for the production of bakery products. - M .: Kolos, 2002, p. 368), but in a solution with a temperature of 40-42 ° C, the yeast fermentation will be slowed down - this will entail an increase in the dosage (prescription bookmark) of dried or pressed yeast or an increase in the duration of the maturation process of the dough. adding yeast to the dough will lead to a deterioration in the taste characteristics of baked products and an increase in acidity and humidity (which will be obvious disadvantages for the consumer), as shown in table 3 of the patent.

In addition, the information that the finished products with the addition of a composite mixture is superior to the products in the control in terms of physical and chemical parameters (table 3) is incorrect: baked bread in all cases is characterized by the same humidity (44%) and almost the same porosity (difference in 1% is difficult to consider significant), in addition, products with composite mixtures have a higher acidity (0.3-0.4 deg. Neumann), which indicates a deterioration in the physicochemical parameters of the resulting bread.

The technical problem solved by the invention is to simplify and reduce the cost of the method, increase its productivity, as well as improve the physico-chemical characteristics of the finished product by reducing acidity and humidity while maintaining porosity at the level of the requirements of the current regulatory documentation.

The stated technical problem is achieved in that in a method for the production of bakery and flour confectionery products, including the preparation of the dough by mixing the ingredients provided for in the recipe and the food additive, fermenting the dough, its cutting, proofing and baking the dough pieces, crushed to particle size 0 is used as a food additive , 01-0.3 mm amniotic shell of pine nuts in the amount of 3.0-15.0 wt.%.

The amniotic shell of pine nuts - a thin film of golden brown that covers the core of the pine nuts under the shell - is a waste product from the production of cedar oil and is a translucent hollow hemisphere of irregular shape with a light, mild smell of pine nuts and a specific, sweet taste taste kernel, with a characteristic light bitterness. Mass fraction of moisture - 5.3-9.0%, bulk density - 30.0 g / dm ³ .

Low humidity characterizes it as a raw material that can be stored for a long time without reducing nutritional value.

The use of amniotic shell of pine nuts in the food industry, as well as in other areas of technology has not been identified.

However, studies have shown that the amniotic shell of pine nuts is a source of valuable biologically active substances. Table 1 shows the chemical composition of the amniotic shell of pine nuts.

Table 1 The chemical composition of the amniotic shell of pine nuts Chemical Component for Absolutely Dry Raw Materials Value% Analysis method Total ash 1.1-1.7 GOST including ash insoluble in 10% HCl 0.6-0.8 13979.6 Protein 4.0-8.9 GOST 13496.4 Fat 2.2-12.1 GOST 13979.2 Phosphorus-containing substances (including phospholipids), 0.16-0.2 GOST in terms of P ₂ O ₅ 7824 BAE (nitrogen-free extractive substances) 39.9-49.6 MU 40 / 380-91 Extractives 10.1-28.5 GOST including bioflavonoids 0.18-0.20 13979.2 Tannins (in terms of tannin) 1.6-2.5 GOST 24027.2 Easily hydrolyzable carbohydrates (in terms of 0.7-1.0 GOST glucose) 26176 Hemicelluloses and pentosans 12.6-30.0 [6, 7] Cellulose 22.8-52.8 GOST 13496.2 Lignin 4.0-22.6 [6, 7]

As follows from table 1, the amniotic shell of pine nuts is characterized by a high content of macromolecular compounds, combined in food chemistry under the general name "dietary fiber". The bulk of dietary fiber is represented by an insoluble fraction with a more pronounced and specific functional effect - fiber and lignin. Dietary fiber has a significant impact on metabolic processes in the human body, and in addition, as follows from table 2, have a significant impact on the process and the characteristics of the finished product.

table 2
Physiological effect and technological characteristics of individual fractions of dietary fiber of amniotic pine pine shell Fiber group Component Physiological properties Technological properties Insoluble Fiber (cellulose) They give a saturation effect, inhibit the secretory activity of gastric juice, increase the period of absorption of carbohydrates, normalize lipid-carbohydrate metabolism, adsorb bile acids, cholesterol, short and medium chain fatty acids, allergens, toxic elements, radionuclides, carcinogens and metabolic products of pathogenic microflora. Normalize the activity of beneficial intestinal microflora. It binds water, affects the rheological properties of the dough, adjusts the texture, gives the necessary structure to the recipe mass and the finished product Lignin Semi soluble Hemicelluloses, pentosans Stimulation of reparative processes, restoring the effect on the glandular apparatus of the stomach. Prebiotics contribute to a change in metabolic activity and species composition of the intestinal microflora. They have the ability to unlimited swelling, and therefore play an important role in the formation of the viscosity characteristics of the test.

In addition, the amniotic membrane contains from 4.0 to 8.9% of crude protein (in terms of absolutely dry matter). In the analysis of proteins, 16 amino acids were identified, of which approximately 45.3-49.3% are irreplaceable and conditionally irreplaceable, lysine and valine prevail among the indispensable ones, which are related to the limiting products of grain processing and baked bread.

Table 3
Amino acid composition of the proteins of the amniotic shell of pine nuts Amino acid The content of the essential amino acid in the amniotic membrane,% of air-dry matter Threonine 0.24-0.30 Valine 0.33-0.38 Methionine 0.04-0.07 Isoleucine 0.20-0.25 Leucine 0.30-0.40 Lysine 0.34-0.44 Phenylalanine 0.40-0.42 Tryptophan 0.01-0.06 The composition of amino acids was determined using the AAA-339M amino acid analyzer (Czechoslovakia) at SibNIPTIZh (Krasnoobsk).

The lipid complex of the amniotic membrane can significantly increase the functional value of food products prepared with its participation by phospholipids and polyunsaturated fatty acids (PUFAs) ω6 and ω3 (up to 4.6 wt.%). PUFAs are involved in the synthesis of prostaglandins, prevent the deposition of cholesterol in blood vessels and thereby prevent the formation of atherosclerotic plaques, and participate in the construction of cell membranes. Phospholipids (0.16-0.2 wt.%) Contribute to better absorption of fats and PUFAs, enhancing the effectiveness of the body's antioxidant systems and exhibiting a lipotropic effect, which is reflected in the prevention of cholesterol accumulation and its elimination from the body.

Table 4
The composition of fatty acids of the lipid fraction of the amniotic shell of pine nuts. Fatty acid Brief designation Mass fraction in fat of the amniotic membrane,% Myristine From 14: 0 0.17 Palmitic From 16: 0 7.55 Palmitoleic C 16: 1 1.84 Stearin From 18: 0 3.65 Oleic C 18: 1 21.02 Linoleic From 18: 2 30,44 Linolenic From 18: 3 11.89 Peanut From 20: 0 2.42 SFA amount 65.19 The amount of PUFA (ω6 and ω3) 42.33

The composition of fatty acids is determined in accordance with GOST R 51483.

Along with PUFAs (Vit.F), the amniotic membrane vitamin complex is characterized by the presence of tocopherols and B vitamins. The specific function of B vitamins (thiamine, riboflavin, pantothenic, nicotinic and folic acid derivatives) is the implementation of many important metabolic functions: energy metabolism , biosynthesis and transformations of amino acids and fatty acids, carbohydrates. Tocopherols (Vit.E) participate in the synthesis of enzymes, perform the functions of stabilization and protection of the body from free radical processes of peroxidation, necessary for the growth of new tissues.

Table 5
The content of vitamins in the amniotic shell of pine nuts. Vitamin Amniotic fluid content, in 100 g Analysis method mg % of the recommended daily intake PUFAs ω6 and ω3 (F) 850-4600 7-42 GOST R 51483 Tocopherols (E) 7.0-34.0 47-227 GF XI Thiamine (B ₁ ) 0.14-0.29 8-18 GOST 29138 Riboflavin (B ₂ ) 0.26-0.34 13-18 GOST 29239 Pantothenic acid (B ₃ ) 0.37-0.68 7-14 GOST GF XI Niacin (B ₅ ) 0.15-0.24 0.7-1 GOST 29140 Folic Acid (V _s ) 0.03-0.06 7-15 GOST GF XI

In addition, amniotic fluid ash contains a number of macro- and microelements necessary for humans, including phosphatide phosphorus, calcium, potassium, magnesium, iron, zinc, manganese and copper, which are involved in the construction of bone tissue and structural proteins, which are necessary in the mechanisms of regulation of water-salt and acid-base balance, which are part of the enzyme systems of the body. The difference in the mass fraction of total ash and insoluble ash (see Table 1) shows that up to 50% of the mineral elements are part of the amniotic membrane in a human-assimilable form.

Table 6
The content of basic mineral elements in the amniotic shell of pine nuts Mineral element Amniotic fluid content, in 100 g mg % of the recommended daily intake Calcium (Ca) 150.0-260.0 12-21 Potassium (C) 240.0-300.0 10-12 Magnesium (Mg) 100.0-115.0 25-29 Iron (Fe) 6.6-9.0 44-90 Zinc (Zn) 4,5-7,2 37-60 Manganese (Mn) 3.1-3.8 155-190 Copper (Cu) 0.7-0.9 70-90

Quantitatively, mineral elements were determined by atomic absorption spectroscopy on a Perkin-Elmer 360 spectrophotometer (Sweden) according to GOST 27996.

Another feature of the chemical composition of the amniotic membrane is the high content of hydrolyzable and condensed tannins and bioflavonoids, which have a pronounced antioxidant, capillary and hypolipidemic activity, as well as giving a distinctive color and flavor characteristics to food products. The monocerpenoids and oxygen derivatives: myrcene, α-fellandren, α-thuyen, α-pinene, sabinen, eugenol, linalool, participating in the formation of a specific nutty amniotic aroma, were identified by GLC using volatile substances of the amniotic membrane (in total up to 1 wt.%) shell and food with its use.

Tannins, in combination with amniotic membrane proteins, contribute to the binding of excess moisture to the dough, increasing its viscosity and elasticity and forming a more developed and evenly porous protein frame of baked products. Subsequently, products with the addition of amniotic membranes are slowly stale, since protein-tannin complexes poorly "give" bound water.

The proposed method for the production of bakery and flour confectionery products includes the preparation of the dough by mixing the components provided for by the recipe and the food additive, wherein the amniotic pine nut shell crushed to a particle size of 0.01-0.3 mm is used in the amount of 3.0-15, 0 wt.%, Dough fermentation, butchering, proofing and baking dough pieces.

This method differs from the closest analogue in a small number of mixed components, it does not require special additional training and expensive equipment, which simplifies and reduces the cost of the process, increases its productivity, reduces the cost of production. In addition, the resulting product has improved physicochemical characteristics in terms of acidity and humidity.

The particle size is determined by the requirements for a uniform distribution of the introduced component in the mass of the kneading dough and, accordingly, in the volume of finished products: particles with a size of 0.01-0.3 mm are evenly distributed in the mass of dry loose components (and, above all, flour), which allows to achieve uniform distribution of the amniotic membrane as a functional component in the mass of dough and finished products. In addition, with a uniform distribution in the mass of the test, the amniotic membrane does not change the course of the yeast fermentation processes, and therefore does not require an increase in the laying of yeast or an increase in the duration of the maturation of the test. The use of particles of lower dispersion (less than 0.01 mm) will lead to "dusting" (the component will dust - part of it will be lost during mixing with flour for spraying), larger grinding (more than 0.3 mm) will not allow to achieve uniform distribution of amniotic fluid shells of pine nuts in the mass of dough, this entails the appearance of defects in appearance and crumb in the form of nemesis, uneven porosity in the mass of finished products, as a result of which, for example, different sections of baked bread rolls will have different degrees of function properties, or crackers, crackers and biscuits of the same batch will have different organoleptic characteristics, humidity and wetness, due to different fiber contents.

A dosage of the amniotic membrane in an amount of less than 3% will not allow to achieve a significant increase in the functionality of the manufactured products.For example, when baking bread with the laying of this component 3% 100 g of baked bread can satisfy 8.5% of the recommended daily intake of insoluble dietary fiber. Less is impractical because approximately 5-5.5% of insoluble dietary fiber is consumed by a person with 100 g of bread of the 1st grade of traditional recipes.

The introduction of the amniotic membrane in products in an amount exceeding 15% will significantly reduce the digestibility of the finished products (and, as a consequence, the functionality they bring), will entail an increase in humidity, the possibility of deterioration of the baking properties of the dough pieces and a decrease in the baking ability of the dough pieces and the organoleptic indicators

T.O. the use of the proposed method using as a nutritional supplement the amniotic shell of pine nuts in the claimed amount and with a given particle size allows to obtain the following technical result:

- to simplify and reduce the cost of the production method, to increase its productivity;

- improve the physico-chemical characteristics of the product - reduce its acidity and humidity;

- increase the functional value of the finished product due to:

firstly, the presence of a high content of dietary fiber, which normalizes lipid-carbohydrate metabolism, regulates the activity of the microflora of the gastrointestinal tract and helps to eliminate toxic and carcinogenic substances from the body;

secondly, the content of the lipid fraction, including PUFA, phospholipids and tocopherols, due to which the products are given lipotropic, hypocholesterolemic and moderate antioxidant properties;

thirdly, the presence of assimilable forms of mineral elements that allow partial compensation of the deficiency of macro- and microelements in the diet;

fourthly, a high content of tannins and bioflavonoids, which determine antioxidant and capillary-strengthening properties, as well as determining the flavor characteristics of products.

The invention is illustrated by examples of various bakery and flour products.

Example 1. A method of obtaining bread.

In the recipe mixture of the ingredients of the dough of a bakery product, the crushed amniotic shell of pine nuts is introduced as a food additive (hereinafter PD) in an amount of 3.0-10.0 wt.%, The dough is prepared in a double (two-phase) way.

The recipe for bread dough Raw materials Raw material consumption, wt.% 1 var. 2 var. 3 var. Wheat flour 1 / s 69.3 66.1 62.3 Salt 1,0 Pressed Bakery Yeast 2.2 Amniotic Shell of Pine Nut (PD) 3.0 6.2 10.0 Sugar 2.0 Water 22.5 Total 100.0

Bread making technology

Opara: yeast is dissolved in a small amount of warm water with added sugar. After the yeast has risen, salt is added to them. Then fall asleep flour, pre-mixed with PD. The duration of the maturation of the test from the moment of kneading is 2-2.5 hours at T = 30-35 ° C; in the process of maturation, the dough is knocked out 2-3 times.

Next, dough pieces are formed from the dough and laid into molds. Proofing of dough pieces for 30-40 minutes (at 30-40 ° C).

The form with the dough is placed in an already preheated oven, bread is baked at a temperature of 260-275 ° C for 1.2 hours.

To improve the organoleptic indicators of the quality of the bread in the chamber carry out steam humidification.

The resulting bread is characterized by pleasant taste and aromatic qualities, has a uniformly colored crust (from brown to chocolate-brown), retains the structural and mechanical properties of the crumb for a long time, and has increased functional value.

Baked bread quality indicators Indicator Characteristic 1 var. 2 var. 3 var. Organoleptic indicators: Appearance products: - the form Correct matching bread pan - surface Smooth, without sintering or cracking, the surface of the peel is correct domed - peel color Chocolate brown of varying degrees of saturation, uniform Crumb Condition: - crumb color Chocolate brown of varying degrees of saturation, uniform - baking Well baked Well baked, sticky to the touch, slightly creasing - porosity Pores are large, thin-walled, uniform in size. Pores thin-walled, heterogeneous in size - elasticity Elastic Not elastic enough - smell Intensively expressed, characteristic bread - taste The pronounced, bread, taste of the additive is palpable and tasting recognizable Intensively expressed, bread, taste of the additive is palpable and tasting recognizable Physical and chemical indicators: Mass fraction moisture% 38.1 39.2 40.5 Acidity, N 2.9 2.9 2,8 Porosity,% 66.8 68,2 69.0 Mass fraction carbohydrates,% 45.8 39.0 33.1 Mass fraction of crude fiber, *% 1.7 5,0 8.9 (* Thus, 100 g of bread of the proposed formulation is able to satisfy 8.5-25-44.5% of the recommended daily intake of insoluble dietary fiber.)

Example 2. Method for the production of crackers

PD in the amount of 5.0 wt.% Is introduced into the recipe mixture of the ingredients of the test of crackers.

Dough recipe Raw materials Raw material consumption, wt.% dough dough Wheat flour 1 / s 5.5 43.7 Amniotic Shell of Pine Nut (PD) 5,0 Pressed Bakery Yeast 0.5 Vegetable oil - 0.3 Granulated sugar 0.3 1,0 Salt - 0.5 Eggs - 1,0 Water 2.0 40,2 Total: 100.0

Technology for the preparation of crackers

Opara: yeast is dissolved in warm (32-35 ° C) water with added sugar. After the yeast has risen, flour is poured into them. The maturation of the dough is 2.5-3 hours at 35 ° C, after which the rest of the flour, pre-mixed with PD, is introduced and the dough is kneaded. The dough ripens at 30-35 ° C for 1.0-1.5 hours, during the ripening process, the dough is beaten 1 time, when dipping, all the additives provided for in the formulation are introduced into the dough.

Cutting the ripened dough includes dividing it into pieces, forming blanks for crackers, proofing the formed blanks at 35-40 ° C for 50-60 minutes. After proofing, the crackers are greased with an egg mash and baked at 220-260 ° C for 20 minutes.

Baked crackers are cooled for 24 hours, cut into slices, laid on sheets and dried at a temperature of 180-200 ° C for 20-25 minutes and cooled.

Finished crackers are characterized by pleasant aromatic qualities, have a uniformly colored crust of brown color, and have increased functional value.

Quality indicators of crackers Indicator Characteristic Organoleptic indicators: The form In the form of slices corresponding to the shape of crackers Surface Slightly rough, with interspersed amniotic membrane, without through cracks and voids. Top crust matte Color Chocolate brown, uniform Porosity (fracture view) Developed, pores uneven in size Smell and taste Intrinsic, pronounced flavor of pine nuts Fragility Fragile Physical and chemical indicators: Moisture content, %, no more 10.0 Acidity, ° N, no more 3,5

Example 3. Method for the production of crispbread

In a prescription mixture of the ingredients of the dough for the production of crispbread, PD is introduced in an amount of 15 wt.%.

Dough recipe Raw materials Raw material consumption, wt.% 2 var. Wheat flour 1 / s 69.0 Amniotic membrane pine nut (PD) 15.0 Pressed Bakery Yeast 4.2 Unsalted butter 5,0 Granulated sugar 5.8 Salt 1,0 Total: 100.0

Crispbread Technology

A sugar-salt solution is prepared in which the yeast is dissolved. Using all the ingredients of the recipe, the dough is kneaded in a random manner. After 1 hour of fermentation, the dough is crushed, the total duration of the fermentation of the test is 1.5-2.0 hours at 35 ° C.

The fermented dough is rolled into a tape 3-4 mm thick and 1500 mm wide; to prevent swelling of the surface of the baked bread rolls, the tape is punctured before molding.

The formed test tape is cut into square tiles measuring 27.5 × 27.5 cm. The proofing of the cut test tape (blanks of crispy tiles) is carried out for 30-45 minutes at 35-40 ° C.

Crispbread is baked at 260-300 ° C for 10-12 minutes. Then they are cooled in a drying chamber at 45-50 ° C for 40-60 minutes, cut into tiles of 9 × 13.5 cm in size and cooled to room temperature for 3-4 hours.

Baked and chilled crispbreads are characterized by pleasant aromatic qualities, have intensely colored chocolate-brown crust, and have increased functional value.

Crispbread Quality Indicators

Indicator Characteristic 1 var. 2 var. Organoleptic indicators: The form In the form of rectangular tiles Surface Rough, interspersed with amniotic membrane, with a relief from the furnace mesh Color Chocolate brown of varying degrees of saturation, uniform Porosity (fracture view) Thin-walled, heterogeneous pores Smell and taste Pronounced, the taste of the additive is palpable and tasting recognizable Intensively expressed, the taste of the additive is palpable and tasting recognizable Fragility Fragile Physical and chemical indicators; Moisture content, %, no more 8.5 9.0 Acidity, ° N, no more 4.0 3,5

Example 4. Method for the production of flour confectionery

In the recipe mixture of the ingredients of the dough of a flour confectionery product, PD is introduced in an amount of from 5.0 to 10.0 wt.%.

- Cracker (dry cookies):

Dough recipe Raw materials Raw material consumption, wt.% dough dough Wheat flour 1 / s 9.6 57.7 Amniotic Shell of Pine Nut (PD) - 5,0 Pressed Bakery Yeast 1.9 Margarine - 9.6 Granulated sugar 0.1 - Icing sugar - 0.2 Salt - 1.3 Drinking soda - 0.1 Water 5,4 9.1 Total: 100.0 Technology for the preparation of crackers.

Opara: the yeast is dissolved in warm (30-32 ° C) sweetened water, flour is added, mixed to a homogeneous creamy consistency and kept for 30-40 minutes.

At the end of the fermentation, the remaining water and raw materials (except flour) are added to the dough, mixed for 4-5 minutes and the flour pre-mixed with PD is added. The duration of kneading dough on a dough is 40-60 minutes at 30-35 ° C.

After kneading, to increase plasticity, the dough is proofed for 0.5-1 hours, after which it is rolled into a 2.5-3.5 mm thick tape from which the cracked dough pieces are stamped with simultaneous punctures.

The dough pieces are baked in three periods at a variable temperature: 160-260-250 ° C, then cooled to room temperature and lightly treat the surface of crackers with powdered sugar.

Products are characterized by pleasant aromatic qualities, have intensely colored chocolate-brown crust, and have increased physiological value.

Biscuits:

Dough recipe Raw materials Raw material consumption, wt.% dough dough Wheat flour 1 / s 9.3 55.0 Amniotic Shell of Pine Nut (PD) - 10.0 Pressed Bakery Yeast 1,5 - Granulated sugar 0.6 0.9 Salt - 1,1 Drinking soda - 0.3 Lactic acid - 0.1 Water 5.2 16,0 Total: 100.0 Technology for making biscuits.

Opara: the yeast is dissolved in warm (30-32 ° C) sweetened water, flour is added, mixed to a homogeneous creamy consistency and kept for 30-40 minutes.

At the end of fermentation, the remaining water, lactic acid to intensify fermentation and raw materials, including flour, pre-mixed with PD, are added to the dough. The duration of the dough is 40-60 minutes at 32-35 ° C.

After kneading, to increase plasticity, the dough is proofed for 0.5-1 hours, after which it is rolled into a tape 2.5-3.5 mm thick, from which dough billets are stamped with simultaneous punctures.

The dough pieces are baked in three periods at a variable temperature: 160-260-250 ° C and cooled to room temperature.

Biscuits are characterized by pleasant taste and aromatic qualities, have intensely colored chocolate-brown crust, and have increased functional value.

Quality indicators of crackers and biscuits Indicator Feature for crackers biscuit Organoleptic indicators: The form Rectangular, square or round - in accordance with the shape of the dough pieces. Without damage to corners and edges of products Surface Smooth, with punctures, with interspersed amniotic membrane. On the upper side of the product, individual small unbroken bubbles are allowed. Color Light to dark brown, patchy Kink view Baked; thin-walled layering with uneven pores. No trace of impurity Smell and taste Pronounced, the taste of the additive is palpable and tasting recognizable Intensively expressed, the taste of the additive is palpable and tasting recognizable Physical and chemical indicators: Moisture content, %, no more 7.0 9.0 Mass fraction of fat,% dry substance, not less 5,0 Not standardized Alkalinity, hail, no more 2.0 1,5 Wetness %, not less 140 130

The present invention allows to obtain bakery and flour confectionery products for functional purposes of high nutritional and biological value.

LITERATURE

1. RU 1831287, A21D 13/08, publ. 07/30/93,

2. RU 1833780, A21D 13/08, publ. 30.08.93

3 RU 2296469, A21D 8/02, publ. 04/10/2007;

4. RU 2264104, A21D 8/02, 2/36, publ. 11/20/2005.

5. RU 2295860, A23D 8/02, 2 / 36,13 / 04, publ. 2007.03.27

6. Laboratory work on the chemistry of wood and cellulose. / A.V. Obolenskaya, Z.P. Elnitskaya, A.A. Leonovich. - M.: Ecology, 1991 .-- 320 p.

7. Wood (chemistry, ultrastructure, reactions). / D. Fengel, G. Wegener. - M .: Forest industry, 1988 .-- 512 p.

Claims (1)

A method for the production of bakery and flour confectionery products, including the preparation of dough by mixing the ingredients provided for in the recipe and a food additive, fermenting the dough, cutting it, proofing and baking the dough pieces, characterized in that as a food additive, crushed to a particle size of 0.01-0 , 3 mm amniotic shell of pine nuts in the amount of 3.0-15.0 wt.%.