RU2404644C1 - Method of manufacturing flavoured wafery bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry, namely a manufacturing technique of dietary farinaceous confectionery products. The method implies preparation of the ingredients, vanilla extraction in the liquid nitrogen medium and separation of appropriate miscella, cutting of girasol, drying in the microwave field at the preset process parametres, convective finish drying, impregnation of separated miscella and simultaneous pressurisation, depressurisation to air pressure and simultaneous freezing and cryogrinding of girasol in the precipitated nitrogen medium to produce flour, preparation of the dough of wheat white flour, girasol flour prepared as described above, pressed bakery yeast, vegetable oil, sugar, salt and water, to be fermented, formed into sheets and baked.

EFFECT: invention allows to manufacture wafery bread prepared by an energy-efficient technology and exhibiting better consistence and coffee taste and aroma with no coffee in formulation.

Description

The invention relates to a technology for the production of flour confectionery.

A known method for the production of flavored wafer bread, involving the preparation of a dough containing a mixture of wheat flour of the first litter and flour from amaranth seeds, pressed baker's yeast, vegetable oil, cinnamon, sugar, salt, enzyme preparation Neutrase and water, its fermentation, sheet forming and baking (RU 2277783 C1, 2006).

The disadvantage of this method is the heterogeneity of the distribution of aromatic additives.

Closest to the proposed method is the production of flavored wafer bread, which involves preparing a dough containing a mixture of wheat flour of the first litter and flour from amaranth seeds, pressed baking yeast, vegetable oil, peppermint CO ₂ extract, sugar, salt, enzyme preparation Neutrase and water , its fermentation, sheet forming and baking (RU 2277785 C1, 2006).

This method allows to obtain the target product with a uniform distribution of flavorings, but has a high energy intensity due to the need to extract the extract from miscella.

The technical result of the invention is to obtain a new flavored wafer bread with a coffee taste and aroma in the absence of coffee in the recipe, improving its consistency and reducing energy consumption.

This result is achieved in that in a method for the production of flavored wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first litter and flour from another type of plant material, pressed baker's yeast, vegetable oil, sugar, salt and water, fermenting it, molding in the form sheets and baking, according to the invention, in the preparation of the dough, a mixture of wheat flour of the first litter and Jerusalem artichoke flour is used in a weight ratio of 5: 1 to 13: 1, Jerusalem artichoke flour is prepared by extra vanilla with liquid nitrogen with separation of the corresponding miscella, preparation of Jerusalem artichoke, its cutting, drying in a microwave field to a residual moisture content of about 20% at a microwave field power that warms up Jerusalem artichoke to a temperature inside pieces of 80-90 ° C for at least 1 hour, convective drying to a residual moisture content of about 5%, impregnation of separated miscella with an extract content of 0.02% by weight of Jerusalem artichoke with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of Jerusalem artichoke and its cryo grinding in the environment of the released nitrogen, and the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:

flour mixture one hundred pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water to humidity 65-68%.

The method is implemented as follows. Prescription components are prepared according to traditional technology. Vanilla is extracted with liquid nitrogen and miscella is separated without extracting extract from it according to the well-known technology (Kasyanov G.I., Kvasenkov OI, Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. 7-15).

Jerusalem artichoke is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. At the same time, according to the known dependences (Gubiev, Yu.K. Scientific and practical fundamentals of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) microwave fields, allowing to ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to caramelization of sugars. Drying in the microwave at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the consistency of the target product. Since the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the best consistency of the target product with minimal specific energy consumption.

Then Jerusalem artichoke is dried by the convective method to a residual moisture content of about 5%, loaded into a drum of a cryomill and poured for impregnation of separated miscella. The ratio of miscella and impregnated raw materials is calculated by the concentration of the extract in miscella to achieve the extract content in miscella equal to 0.02% by weight of Jerusalem artichoke. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). At the same time, nitrogen is absorbed and the raw materials are saturated with miscella aromatic substances.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures nitrogen evaporation and freezing of Jerusalem artichoke with the utilization of nitrogen evaporation energy to freeze and grind Jerusalem artichoke, and then cryogrind it in the released nitrogen to obtain flour.

Wheat flour of the first grade and the Jerusalem artichoke flour obtained according to the described technology are mixed in a weight ratio of 5: 1 to 13: 1. Further, according to traditional technology, a dough is prepared containing a mixture of flour in prescription quantities, pressed baker's yeast, vegetable oil, sugar, salt and water. The dough is fermented according to traditional technology at a temperature of 30-32 ° C for 30-60 minutes, formed into sheets and baked by traditional technology at a temperature of 160-170 ° C for 2-3 minutes, and then cooled, cut and packaged for sales to the consumer.

When comparing the organoleptic properties according to GOST 5897-90 of the target product obtained by the technology described above and by the closest analogue, it was found that the experimental product has a more delicate and fragile texture, but crumbles to a lesser extent, and has a coffee tint of taste and aroma when lack of coffee in the recipe.

With a decrease in the relative content in the dough of Jerusalem artichoke flour below the lower limit, the coffee taste and aroma disappear. With a decrease in the relative content of first grade wheat flour in the test below the lower limit, the pore size of the target product increases until its integrity is violated, and its crumbling becomes no less than that of the control product.

Thus, the proposed method allows you to get a new wafer bread with improved texture and coffee taste and aroma in the absence of coffee in the recipe, using energy-saving technology when utilizing the energy of the release of flavoring additives from miscella to chop Jerusalem artichoke.

Claims (1)

A method for the production of flavored wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first grade and flour from another type of plant material, pressed baker’s yeast, vegetable oil, sugar, salt and water, its fermentation, sheet forming and baking, characterized in that in the preparation of the dough, a mixture of wheat flour of the first grade and Jerusalem artichoke flour is used in a weight ratio of 5: 1 to 13: 1, Jerusalem artichoke flour is prepared by extracting vanilla with liquid nitrogen with separate by applying the corresponding miscella, preparing Jerusalem artichoke, cutting it, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, drying by convective method to the residual humidity of about 5%, impregnation of separated miscella with an extract content of 0.02% by weight of Jerusalem artichoke with a simultaneous increase in pressure to a value corresponding to the pressure of saturated nitrogen vapors at the impregnation temperature, depressurization to atmospheric pressure with one temporary freeze artichoke and cryogrinding evolved in an environment of nitrogen, and the dough is prepared in the following ratio by weight with an accuracy of ± 5%:
flour mixture one hundred pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water up to humidity 65-68%