RU2391003C1 - Manufacturing method of biscuit semiproduct - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry and catering, particularly to technology of biscuit semiproduct production. Method implies whipping of granulated sugar with melange, mixing oat flour with water in the ratio 1:4 and keeping of a mix within 2 hours at temperature 25°C with its subsequent whipping during 2.5 - 4.0 minutes at rotation speed of working device of whipping machine of 550 rpm, the received mix place into the whipped mix of granulated sugar and melange and add wheat flour, and a parity oat flour and wheat flour makes 4:6.

EFFECT: invention makes it possible to increase considerably porosity and specific volume of a biscuit semiproduct, to improve its structurally-mechanical properties, to raise biological value and periods of storage, and also to lower the finished goods cost price.

6 tbl, 1 ex

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Description

The invention relates to the food industry and catering, and in particular to a technology for the production of biscuit cake mix.

A known method for the production of semi-finished biscuit, carried out as follows: melange with granulated sugar is beaten to increase the mixture in volume by 2.5-3 times, before the end of beating add flour mixed with potato starch, essence and mix for no more than 15 seconds, molded and baked [Collection of recipes for flour confectionery and bakery products for catering. - S-P .: Profession, 2001, p.12].

Closest to the proposed method is a method of manufacturing a biscuit cake mix using rye peeled flour [RF patent 2256329 C1, 07/20/2005], which is carried out according to the following scheme: rye peeled flour is mixed with water in a ratio of 3: 7, kept at a temperature of 20 ° C for 1 hour, after which the mixture is subjected to whipping for 3-5 minutes. Separately, beat the melange with sugar until the volume increases by 2.5-3 times, after which the whipped water-flour mixture is introduced into the beaten egg-sugar mixture, then potato starch, the essence of the recipe is added. The dough is molded and baked.

The disadvantage of this method is the low rates of specific volume, porosity, nutritional value, shelf life of the semi-finished product and its taste advantages.

The technical result of the invention is to increase the porosity and specific volume of the biscuit cake mix, improve its structural and mechanical properties, increase the biological and nutritional value, shelf life. Along with the technical result, the cost of finished products is reduced.

The solution to this problem is achieved due to the fact that the method for the production of semi-finished biscuit involves whipping granulated sugar with melange, mixing oatmeal with water in a ratio of 1: 4 and keeping the mixture for 2 hours at a temperature of 25 ° C, followed by beating for 2.5 -4.0 minutes at a rotational speed of the working body of the whipping apparatus 550 rpm, the introduction of the mixture into a whipped mixture of granulated sugar and melange and the addition of wheat flour, the ratio of oatmeal and wheat flour being t 4: 6.

Oatmeal - a product formed during the processing of oats and having a balanced composition. Comparison of the nutritional value of first-grade wheat flour, peeled rye flour [Chemical composition of Russian food products: Handbook / Ed. Corresponding Member MAI, prof. I.M.Skurikhina and academician of RAMS, prof. V.A. Tutelyan. - M .: DeLi print, 2002. - 236 p.] And oatmeal are shown in table 1.

The data in table 1 show that according to the content of K, Ca, Mn, P, Fe and Zn, oatmeal exceeds wheat flour of the highest grade, respectively, 4.5, 8.1, 27.5, 5.6, 53.1 and 4, 5 times, in comparison with peeled rye flour, these figures are as follows: 1.6, 4.3, 6.1, 2.6, 18.2 and 1.6.

By the content of vitamins E, B ₁ , B _2, and PP, oatmeal surpasses wheat flour by 1.9, 2.3, 5.4, 2.7, respectively, and exceeds 1.3, 1.3 in comparison with rye flour , 3.3, 4.8 times. By the content of β-carotene, oatmeal is 3 times superior to rye flour, it is not contained in wheat flour.

The biological effectiveness of the lipid complex is characterized by the quantitative and qualitative composition of fatty acids, which are shown in table 2.

table 2 The fatty acid composition of oatmeal lipids Fatty acid,% of the amount one 2 3 four 5 6 C _{8 0} 0.1 C _{16 2} 0.12 C _{18 1 (9-cis)} 35.6 C _{20 0} 0.25 C _{12 0} 0.04 C _{17 0} 0.06 C _{18 1 (11-trans)} 1,104 C _{20 1} 0.83 C _{14 0} 0.27 C _{16 1} 1,02 C _{18 2 (1)} 0.35 C _{22 0} 0.04 C _{15 0} 0.02 C _{16 1 (9-cis)} 0.28 C _{18 2} 39.02 C _{22 1} 0.09 C _{15 1} 0,03 C _{17 1} 0,03 C _{18 3 (ω-3)} 0.33 C _{16 0} 16.48 C _{18 0} 2.04 C _{18 3 (ω-6)} 1.97 Sum of Saturated Acids 19.7 Amount of unsaturated acids 80.3

The fatty acid composition is unsaturated, the amount of unsaturated fatty acids is 80.3%. Polyunsaturated fatty acids of the ω-3 and ω-6 series are contained in the optimal proportion (1: 6) and are a powerful means of preventing cardiovascular diseases.

The optimal ratio of oatmeal and water is 1: 4. With the above ratio, the foaming ability of the composition (PIC _{1 · 4} = 238%) and foam stability after 3 hours (UP _{1: 4} = 85%) are the highest.

The fractional composition of oatmeal proteins is characterized by a significant content of the albumin fraction, which determines the high foaming properties of the oatmeal. The ratio of protein fractions in the grain of wheat, rye, oats and oatmeal are shown in table 3.

Table 3 Fractional composition of wheat, rye and oatmeal proteins Genus of cereal Protein fractions Albumin Globulins Prolamins Glutelins Insoluble residue Common wheat 5.2 12.6 35.6 28,2 8.7 Winter rye 253 19.2 25,4 16.5 13,4 Oats 34.0 25.0 24.0 12.0 5,0 Oatmeal 40,0 26.0 21.0 11.0 6.1

The choice of the duration and temperature of the oatmeal soaking in water at its optimum mass fraction in the mixture is based on the data in Tables 4 and 5, which show that the exposure of oatmeal swelling, at which the best foaming properties are achieved, is 2 hours, and the temperature value is 25 ° FROM.

Table 4 Effect of the duration of soaking on the foaming properties of the water-flour mixture The foaming properties of the water-flour mixture Duration of soaking flour, h 0 0.5 1,0 1,5 2.0 2.5 3.0 Foaming ability,% 238 240 245 249 256 240 216 The stability of the foam,% 85 85 87 89 91 92 92

The foaming ability at the specified processing time increases by 7.6% compared with the control sample, and the stability of the foam by 6.6%. Longer soaking leads to a decrease in the foaming ability of water-flour mixtures with constant foam stability.

Table 5 Effect of soaking temperature on the foaming properties of a water-flour mixture The foaming properties of the water-flour mixture The temperature of the water-flour mixture, ° C 0-1 5 10 fifteen twenty 25 thirty 35 40 45 fifty 60 85 105 135 165 Foaming ability,% 160 174 183 199 222 238 237 237 237 236 235 233 231 222 214 204 The stability of the foam,% 74 81 83 84 85 85 84 85 85 85 85 85 84 84 84 83

The most important feature of oatmeal proteins is the inability to form an elastic-plastic gluten skeleton, which allows it to be used as an additive to reduce the quality of gluten and improve the quality of biscuit cake mix (the crumb becomes more elastic, the pores thin out, porosity, compressibility, elasticity modulus of the cake mix increase) .

Replacing wheat flour with oatmeal (the ratio of oat flour and wheat flour is 4: 6) does not impair the organoleptic characteristics of the finished product and can increase the porosity of the product compared to the control by 8.4% (porosity of the control sample is 73.5%, and the sample with the addition of oatmeal - 79.7%), and the specific volume of 3.8% (the specific volume of the control sample is 3.8 g / cm ³ , and the sample with the addition of oatmeal is 3.95 g / cm ³ ).

An example of the method.

To prepare 1 kg of biscuit cake mix, 112.48 g of oatmeal (particle size 195 ± 21 μm) was mixed with 449.92 g of water, the mixture was kept at 25 ° C for 2 hours. After soaking, the composition was whipped for 2.5-4 minutes at a rotation speed of the working body of the whipping apparatus of 550 rpm. 347.10 g of sugar was mixed with 578.50 g of melange and the mixture was whipped until it was increased in volume by 2.5-3 times. A water-flour composition, 168.72 g of wheat flour, 69.40 g of potato starch and 3.47 g of essence were gradually added to the obtained egg-sugar mixture. Then everything was quickly mixed until a homogeneous consistency. The obtained dough piece was molded and the semi-finished product was baked in an electric oven at a temperature inside the chamber of 210-220 ° C for 20 minutes. The preparedness of the biscuit cake mix was determined organoleptically.

Compared with the prototype, porosity and specific volume increase, structural and mechanical indicators improve, the biological value and its shelf life increase. The semi-finished product acquires a pleasant nutty flavor. This method allows to reduce the cost of biscuit cake mix.

The calculation of the economic effect of the application of this invention is shown in table 6.

Table 6 The economic efficiency of the use of oatmeal in the technology for the preparation of biscuit cake mix Raw materials Consumption per 1 ton of finished products Price per kg, rub. Cost per 1 ton, rub. Prototype Analogue Example Prototype Analogue Example Wheat flour 281.20 - 168.72 8.5 2390.2 - 1434.12 Peeled rye flour - 281.20 - 7.1 - 1996.52 - Oatmeal - - 112.48 2.5 - - 281.2 Granulated sugar 347.10 347.10 347.10 21.0 7289.1 7289.1 7289.1 Melange 578.50 578.50 578.50 45.0 26032,5 26032,5 26032,5 Potato starch 69.40 69.40 69.40 34.0 2359.6 2359.6 2359.6 Essence 3.47 3.47 3.47 28.0 97.16 97.16 97.16 Total 38168.56 37774.88 37,493.68

Claims (1)

Method for the production of semi-finished biscuit, characterized in that it involves beating granulated sugar with melange, mixing oatmeal with water in a ratio of 1: 4 and keeping the mixture for 2 hours at a temperature of 25 ° C, followed by beating for 2.5-4 , 0 min at a whipping apparatus working body rotation speed of 550 rpm, the resulting mixture is introduced into a whipped mixture of granulated sugar and melange and wheat flour is added, the ratio of oatmeal and wheat flour being 4: 6.