RU2405345C1 - Flavoured waffle bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method provides for preparation of formula components, extraction of ajowan caraway by liquid nitrogen to separate corresponding miscella, cutting of girasol-sunflower, its drying in microwave field at specified parametres of process, additional drying by convective method, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in medium of released nitrogen to produce flour, making dough from first grade wheat flour, girasol-sunflower flour produced according to specified technology, baker's compressed yeast, vegetable oil, sugar, salt and water, its fermentation, shaping in the form of sheets and baking.

EFFECT: invention enables production of new waffle bread which has improved consistency and coffee taste and flavour with no coffee added to the formula according to an energy-saving technology.

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 baker's yeast, vegetable oil, peppermint CO ₂ extract, sugar, salt, enzyme preparation Neutrase and water , its fermentation, molding in the form of sheets 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 grade and flour from another type of plant material, pressed baking yeast, vegetable oil, sugar, salt and water, its fermentation, molding in the form sheets and baking, according to the invention, in the preparation of the dough using a mixture of wheat flour of the first grade and flour from the swamp-sunflower in a ratio by weight of from 5: 1 to 13: 1, flour from the sunflower is prepared pu we extract the aggon with liquid nitrogen with the separation of the corresponding miscella, prepare the sunflower, cut it, and dry it in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the sunflower to a temperature inside the 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% of the mass of sunflower with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of sunflower and its cryo-grinding in the environment of 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 a moisture content of 65-68%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Azhgon is extracted with liquid nitrogen and the miscella is separated without extracting extract from it according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP 1993, p. 7-15).

The sunflower is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles 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) calculate the power microwave fields, allowing to provide drying time for topsoil 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 the topsoil is dried by the convective method to a residual moisture content of about 5%, loaded into the drum of a cryomill and poured to impregnate the 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 the topsoil. 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 the sunflower with utilization of the energy of nitrogen evaporation to freeze and grind the sunflower, and then cryo-grind it in the nitrogen released to produce flour.

Wheat flour of the first grade and obtained from the described technology of flour from sunflower seeds are mixed in a ratio by weight of from 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 by 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 in the absence of in the coffee recipe.

With a decrease in the relative content of dough of sunflower flour in the dough below the lower limit, the coffee taste and aroma disappears. 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 to obtain 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 a flavoring agent from miscella to grind sunflower seeds.

Claims (1)

A method for the production of coffee-flavored wafer bread, comprising preparing a dough containing a mixture of first-grade wheat flour and flour from another type of plant material, pressed baker’s yeast, vegetable oil, sugar, salt and water, fermenting it, shaping it in sheets and baking, in this case, when preparing the dough, a mixture of wheat flour of the first grade and flour from sunflower in a ratio by weight of 5: 1 to 13: 1 is used, flour from sunflower is prepared by extracting aggon with liquid nitrogen with separation the corresponding miscella, preparation of the sunflower seeds, its cutting, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the sunflower seeds to a temperature inside the pieces of 80-90 ° C, for at least 1 h, convective drying to residual moisture about 5%, impregnation of separated miscella with an extract content of 0.02% of the mass of sunflower with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the sunflower and its cryogenic grinding in the medium 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%