RU2409120C1 - Flavoured waffle bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to the manufacturing technique of flour confectionery products. The method provides for preparation of formula components, extraction of cocoa husks by liquid nitrogen to separate corresponding miscella, cutting of girasol, its drying in microwave field at specified parametres of process, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in medium of released nitrogen to produce flour, making dough from first grade wheat flour, girasol 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 of producing flavored waffle bread, comprising preparing a dough containing a mixture of first-grade wheat flour and amaranth seed flour, 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 the flavoring additive.

Closest to the production method is a method for the production of flavored wafer bread, involving the preparation of a dough containing a mixture of wheat flour of the first grade and flour from amaranth seeds, pressed baking 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 producing 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, fermenting it, 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 Jerusalem artichoke flour in a ratio by weight of from 5: 1 to 13: 1, Jerusalem artichoke flour is prepared by extra of cocoa shell 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% 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, roasting, impregnating separated miscella with an extract content of 0.02% by weight of Jerusalem artichoke with a simultaneous increase in pressure, depressurizing to atmospheric pressure with simultaneous freezing of Jerusalem artichoke and its cryo-grinding in the medium of nitrogen released, and the dough Started 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%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Cocoa shell is extracted with liquid nitrogen and 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 of 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. Moreover, according to known dependencies (Gubiev, Yu.K., Scientific and Practical Basics 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 field power, allowing to ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field 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 premature 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 an 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 fried according to traditional technology (Nakhmedov F.G., Technology of coffee products - M .: Light and food industry, 1984, p. 58-73), loaded into a drum of a cryo-mill 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. 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 medium 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. Then, according to traditional technology, a dough is prepared containing a mixture of flour in prescription amounts, 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.

When the relative content in the dough of Jerusalem artichoke flour decreases below the lower limit, the coffee taste and aroma disappear. With a decrease in the relative content of first grade wheat flour in the dough 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 flavoring additives from miscella to chop Jerusalem artichoke.

Claims (1)

A method of producing a 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 ratio by weight of 5: 1 to 13: 1, Jerusalem artichoke flour is prepared by extracting cocoa shells with liquid nitrogen from by dividing 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 warms up Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying, impregnating the 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 simultaneous freezing of Jerusalem artichoke and its cryoism distillation 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 up to humidity 65-68%