RU2412596C2 - "dog-rose twig" sugar biscuit preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to confectionary production. The biscuit preparation method envisages preparation of an emulsion of water, salt, sugar powder, pasteurised cow milk, melange, vanilla powder, a fat product, an essence and a leavening agent. Dough is kneaded of the prepared emulsion and prime grade baker's wheat flour. The dough is handled and baked. Minced rosehip pulp in the amount of 7-8% of the weight of flour in the dough is additionally introduced in the course of the emulsion preparation. The fat product is represented by a mixture of bone fat and flax-seed oil. During the mixture preparation the bone fat to flax-seed oil ratio is (15-17): 1. Additionally introduced into the emulsion as an emulsifier is lecithin preliminarily dissolved in the fat-and-oil mixture in an amount of 1.5-2.5% of the fat product weight. A dry albumen semi-product in the amount of 10.76-12.76% of the weight of flour in the dough is additionally introduced into the dough during kneading.

EFFECT: invention enables improvement of physicochemical indices of the finished products in terms of absorptivity, enhancement of food and biological value of the products, extension of the range of floury confectionary products of functional purpose.

9 tbl, 3 ex

Description

The invention relates to the food industry, namely to confectionery production.

The closest in technical essence and the achieved effect is a method of preparing sugar cookies “For tea”, including the preparation of an emulsion from water, salt, powdered sugar, pasteurized cow's milk, melange, vanilla powder, margarine, essence and baking powder, kneading dough from the prepared emulsion, corn starch and premium wheat flour, cutting dough and baking it ["Collection of recipes for cakes, pastries, muffins, rolls, cookies, gingerbread cookies, gingerbread cookies and rich bakery products." M .: Khlebprodinform, 2000, pp. 308-309].

The main disadvantage of the prototype are not enough high physico-chemical indicators of the quality of the finished products by wetting, low nutritional and biological values due to lack of protein and deficiency of essential amino acids - lysine and threonine, imbalance of the fatty acid composition (in the ratio of omega-6: omega-3 = 22 , 9: 1), deficiency of riboflavin (vitamin B ₂ ), lack of vitamin C (ascorbic acid).

The technical task of the invention is the development of a method for the preparation of sugar cookies "Rosehip Twig", which improves the quality of finished products by improving the physico-chemical parameters of wet cookies on wetness, increase the biological and nutritional value of products, enrich their chemical composition with vitamins, minerals and unsaturated fatty acids to a balanced composition, expand the range of functional flour confectionery.

The technical task of the invention is achieved by the fact that in the method of preparing sugar cookies "Rosehip twig", which includes the preparation of an emulsion from water, salt, powdered sugar, pasteurized cow's milk, melange, vanilla powder, fat product, essence and baking powder, kneading dough from the prepared emulsion and premium baking wheat flour, dough butchering and baking, new is that when preparing the emulsion, chopped pulp of rosehips is additionally added in an amount of 7-8% by weight of flour in t As a fat product, a mixture of bone fat and linseed oil is used, and the mixture is prepared at a ratio of bone fat and linseed oil (15-17): 1, additionally 1.5-2.5% lecithin is added to the emulsion as an emulsifier. to the mass of the fat product, which is pre-dissolved in the oil and fat mixture, when kneading the dough, dry protein semi-finished product is added to it in the amount of 10.76-12.76% by weight of the flour in the dough, and before kneading the dough, premium wheat flour and dry protein semi-finished product pre see Shiva dough prepared with the following ratio of components Rx, g per 100 g of flour:

premium baking wheat flour 100;

dry protein semi-finished product 10.76-12.76;

bone fat 15.73-15.85;

linseed oil 0.93-1.05;

crushed pulp of rose hips 7-8;

invert syrup 4,5;

icing sugar 32.5;

pasteurized cow's milk 4.69;

melange 7.52;

lecithin 0.25-0.42;

vanilla powder 0.50;

salt 0.73;

sodium bicarbonate 0.74;

ammonium carbonate 0.13;

essence 0.25.

The technical result consists in improving the quality of sugar cookies by improving its physico-chemical parameters, in increasing food and biological values due to enrichment with vitamins, protein, minerals, and also due to the balance of fatty acid and amino acid compositions.

Milk margarine, obtained in industry as a result of complex physico-chemical processes, is replaced with a natural product - a mixture of edible bone oil and linseed oil.

Margarine is a mixture of animal fats with vegetable hydrogenated or saturated fatty acid molecules with hydrogen atoms to turn liquid vegetable fats into solid fats.

Fat hydrogenation in margarine production has a side effect. It leads to the formation of transisomers of fatty acids, which are practically absent in butter and vegetable oil, as well as in animal fats. Transisomers of fatty acids do not possess biological activity and are only a source of energy, their share in hydrogenated margarine reaches 40%. They increase the level of total cholesterol and reduce antisclerotic fractions in the blood, disrupt the normal functioning of cell membranes, significantly change the functions of the enzyme molecules into which they enter, contribute to the development of vascular diseases. They are risk factors for the development of atherosclerosis, disrupt the metabolism of biologically active substances formed from polyunsaturated fatty acids, and worsen the quality of breast milk in nursing mothers.

Bone fat is a mixture of fats extracted from various bones. Unlike beef, pork, and mutton, bone fat is produced from bones regardless of the type of meat from which they were obtained. The main veterinary requirement for raw materials for obtaining this type of fat is its freshness and veterinary and sanitary well-being of meat, from which bone was extracted during processing.

The presence of a significant amount of unsaturated fatty acids in the composition of bone fat causes a low content of solid triglycerides in it. The fatty acid composition of bone fat is presented in table 1.

Table 1 Fatty acid Content% one 2 Triditsenova Traces Myristine 0.6-2.2 Myristolein 0.6-1.1 Pentadecyl 0.1-0.8 Pentadecadiene 0.03-0.2 Palmitic 22.3-26.7 Palmitoleic 2.8-4.4 Margarine 0.7-1.2 Margarine oleic 0.6-1.0 Stearin 9.7-15.2 Oleic 41.2-51.7 Linoleic 2,3-10,1 Linolenic 0.02

The choice of bone fat as one of the components of the oil and fat mixture for the production of sugar cookies is due to its high digestibility (97%) by the human body, the presence of linoleic acid in its composition, and the absence of side effects.

The second component of the oil and fat mixture is linseed oil, a vegetable source of polyunsaturated fatty acids (linolenic acid (C 18: 3, omega-3), linoleic acid (C 18: 2, omega-6)). The need for the presence of these lipid components for the normal functioning and development of our body is undeniable. They participate in the construction of cell membranes, regulate metabolism, blood pressure, platelet aggregation, promote the elimination of excess cholesterol from the body, prevent eczema, hair loss, weaken the immune system and neurological dysfunction, improve the condition of the reproductive system and skin integument, prevent atherosclerosis, and increase elasticity walls of blood vessels contribute to the growth and development of the fetus. In the absence of "essential" acids, the body stops growing and serious diseases occur. In addition, due to the abundance of these acids, linseed oil contributes to the combustion of saturated fats found in animal products.

The fatty acid composition of linseed oil is presented in table 2.

In addition, linseed oil contains,%: phospholipids - 0.8-0.9, unsaponifiable lipids - 0.5-1.1, including sterols - 0.42; tocopherols - 48.0-48.9 mg and carotenoids - 0.27-0.36 mg per 100 g of oil.

The choice of the ratio of bone fat and linseed oil in the oil-fat mixture is due to the optimal ratio of linoleic and linolenic acids.

table 2 Fatty acid name Chemical formula Fatty acid Mass fraction of linseed oil in triacylglycerols,% of total fatty acids Saturated: Palmitic CH ₃ - (CH ₂ ) ₁₄ -COOH S16: 0 7.0 Stearin CH ₃ - (CH ₂ ) ₁₆ -COOH C18: 0 4.0 Unsaturated:
Oleic CH ₃ - (CH ₂ ) ₇ -CH = CH- (CH ₂ ) ₇ -COOH S18: 1 20,0 Linoleic (omega-6) CH ₃ - (CH ₂ ) ₄ -CH = CH-CH ₂ -CH = CH- (CH ₂ ) ₇ -COOH S18: 2 17.0 Linolenic (omega-3) CH ₃ - (CH ₂ -CH = CH) ₃ - (CH ₂ ) ₇ -COOH S18: 3 44.0

The ratio of omega-6: omega-3 fatty acids depending on the ratio of bone fat and flaxseed oil is shown in table 3.

Table 3 Indicator The ratio of bone fat and flaxseed oil 10: 1 12: 1 14: 1 15: 1 16: 1 17: 1 18: 1 20: 1 Omega-6: omega-3 fatty acid ratio 2.6: 1 3.1: 1 3.6: 1 3.8: 1 4.1: 1 4.3: 1 4,5: 1 4.9: 1 Recommended by the Institute of Nutrition RAMS (3-5): 1

Based on the table, the ratio of bone fat and linseed oil [15-17]: 1 allows you to get the ratio of linoleic and linolenic acids - (3.8-4.3): 1 when recommended by the Institute of Nutrition RAMS - (3-5): 1. In the modern nutritional structure, the ratio of omega-6 to omega-3 is in the range (20-30): 1.

Rosehip is superior to all fruit and berry plants in the content of vitamin C (ascorbic acid). The content of ascorbic acid varies depending on the type of wild rose, the season of picking its fruits, the method of preserving them and can reach 3000 mg / 100 g. On average, the amount of vitamin C in rosehips is about 1500 mg / 100 g.

Vitamin C - ascorbic acid, due to the presence of a dienol group in the molecule (-NOS = СОН-), has reducing properties. It takes a direct part in many redox processes, in the metabolism of amino acids, carbohydrates, fats, activation of a number of enzymes, promotes tissue regeneration, regulates blood coagulability, vascular permeability, participates in the synthesis of collagen, steroid hormones, increases the body's resistance and protective reactions to infections and other adverse environmental factors, stimulates the hematopoietic apparatus, enhances the leukocyte phagocytic ability, increases mental and physical work ability, activates the basal metabolic rate.

Ascorbic acid is used for prophylactic and therapeutic purposes in case of scurvy, anemia and exhaustion of the body, hemorrhagic diathesis, various kinds of bleeding (nose, lung, kidney, uterine), and radiation sickness accompanied by hemorrhage, as a means of increasing the body's resistance to local and general infectious and intoxication processes. Large doses of ascorbic acid are used in the complex treatment of patients with malignant neoplasms based on the assumption that the triggering mechanism of malignant growth is increased hyaluronidase activity, and ascorbic acid blocks it.

Rosehip as a source of bioactive substances has several advantages over synthetic ascorbic acid. Ascorbic acid used in organic preparations (in particular, in herbal preparations) does not cause complications, while doses of synthetic ascorbic acid 50 mg / kg in animal experiments have a hemolytic effect on the blood, causing anemia, and inhibit the body's resistance, lowering phagocytic activity of leukocytes. There are observations that the prolonged use of large doses of synthetic ascorbic acid can lead to inhibition of the insulin-forming function of the pancreas.

Rosehip ascorbic acid is used as an anti-sclerotic agent. Under its influence, in patients with coronary atherosclerosis, the blood cholesterol level decreases, the deposition of atheromatous masses in the blood vessels slows down. Moreover, the level of cholesterol often decreases in individuals with hypercholesterolemia and does not change or rises with a low cholesterol content. Inadequate intake of ascorbic acid in the diet of people is one of the risk factors for coronary heart disease, hypertension and atherosclerosis.

In addition, the flesh of rose hips in terms of β-carotene (provitain A) is one of the first places (4.03-4.15 mg / 100 g), second only to apricots, sea buckthorn and some varieties of carrots.

It has been established that the composition of rose hips also includes B vitamins (vitamin B1, B2, B6), which are involved in the construction of the yellow enzyme, contribute to the synthesis of visual purpura, affect the blood-forming organs, and phylloquinone (vitamin K). The latter takes part in the formation of prothrombin and contributes to normal blood coagulation.

Significant content in the pulp and minerals, and therefore rose hips can be used as an additional source of macro- and microelements, which are of great physiological importance and are necessary components of food.

With the consumption of 100 g of cookies, the recipe of which includes the rosehip pulp in the amount of 7-8% by weight of flour in the dough, the daily human need for vitamin C is covered by 35.4-39.7%.

Dry protein semi-finished product is obtained from the bone tissue of cattle and pigs by destruction under the influence of pressure of hot steam or water in stationary equipment of various designs. The production technique was developed at the All-Russian Research Institute of the Meat Industry under the guidance of Professor M. Fayvishevsky [Fayvishevsky M.L., Zatserkovny V.M. Improving the efficiency of processing and use of bone in meat processing enterprises: Overview [Text] / M.L. Fayvishevsky, V.M. Zatserkovny. - M.: SC Sphere, 1998. - 36 p.]. The protein content in dry protein semi-finished product is not less than 83% in terms of dry matter (SB), the composition of its amino acids is shown in table 4.

Table 4 Name of amino acid Content, mg / 100 g of product Coming soon % RAS,% one 2 3 four Essential Amino Acids Valine 2058 fifty 12 Isoleucine 1262 38 0 Leucine 3212 55 17 Lysine 3204 66 28 Methionine + cystine 1967 61 23 Threonine 1602 fifty 12 Tryptophan 432 48 10 Phenylalanine + tyrosine 2473 52 fourteen Essential Amino Acids Alanine 2216 - - Arginine 5436 - - Aspartic 4507 - - Histidine 2108 - - Glycine 6955 - - Glutamine 10591 - - Proline 5611 - - Serine 2424 - - Oxyproline 597 - - The total amount of amino acids of the product, g / 100 g 56655 Limiting amino acid, speed % Isoleucine - 38;
tryptophan - 48 Biological value,% 85

The solubility in water of dry protein semi-finished product is 99%. One of the most important characteristics of proteins of dry protein semi-finished product is their digestibility, which is determined "in vitro" with the participation of proteases of the gastrointestinal tract. The digestibility of proteins of dry protein semi-finished product to the initial tyrosine is 96.1%.

The dry protein semi-finished product proposed for the production of sugar cookies is an enrichment agent of natural origin, since It contains a significant amount of protein (including amino acids), minerals and is made from natural raw materials. The mineral content in the dry protein semi-finished product and in premium wheat baking flour is shown in table 5.

Table 5 Indicator Dry protein semi-finished product Premium baking wheat flour The total amount of mineral salts,% 3.3 0.5 Content, mg%: calcium 40,0 18.0 magnesium 73.0 16,0 gland 8.5 1,2 phosphorus 540.0 86.0

Neutral taste and smell, golden color, high fat-binding ability contribute to the fact that dry protein semi-finished product is used as a protein-containing and mineral-containing additive.

In addition, the dry protein semi-finished product plays the role of not only an enrichment agent, but also a plasticizer in the test due to the high reduction activity due to the high content of amino acids with cystine residues. Due to the presence of the cysteine reductase enzyme in wheat flour, disulfide bonds are restored to -SH groups, which, in turn, restore disulfide bonds in the protease molecule, activating proteolysis of protein substances in the test. As a result, the native equilibrium between -SS-bonds and SH-groups shifts towards an increase in the content of SH-groups. The high hydration ability of the dry protein semi-finished product, due to its high content of diamino (arginine, histidine) and aminodicarboxylic acids (glutamic and aspartic, also influences ), as well as the amino acids of proline and oxyproline. According to the polar functional groups of these amino acids, it is possible to interact with dipole water molecules through hydrogen bonds: the peptide bond —CO — NH— binds one water molecule, the carboxyl group —COOH — four water molecules, the amine group — one, etc. In this case, moisture is redistributed between the components of the test: a decrease in the hydration of gluten due to competing absorption of water by protein enrichment molecules. Therefore, with an increase in the dosage of dry protein semi-finished product in the test, the amount of osmotically bound water will decrease, and the amount of water hydrated by the molecules of protein substances of the enrichment agent will increase, which dilutes and plasticizes the dough.

It is proposed to introduce dry protein semi-finished product instead of corn starch in the sugar biscuit recipe. The use of starch in the technology of sugar cookies is made with the aim of partially replacing the flour and, as a result, reducing the gluten content in the dough, thereby ensuring the necessary rheological properties of the dough and the quality of the finished products.

However, the dry protein semi-finished product, introduced in an amount replacing starch, provides the protein: carbohydrate ratio = 1: 6.5 in the finished product, while the ratio of protein to carbohydrate according to physiological requirements for adults with a physical activity coefficient of 1.4 and more, is 1: 5. To achieve the optimal ratio, it is necessary to additionally add dry protein semi-finished product in the amount of 4-6% by weight of flour in the dough. Thus, the total amount of dry protein semi-finished product in the test is 10.76-12.76%.

It is important that when a dry protein semi-finished product is added, the plasticity of the dough increases.

The process for the production of sugar cookies involves the preparation of an emulsion. An emulsion is a dispersed system consisting of two immiscible liquids (a complex solution of all components and fat), one of which is distributed in the other in the form of drops. To ensure better dispersion of the dispersed phase in the dispersion medium, as well as to reduce interfacial tension and, as a result, achieve greater stability of the system, it is necessary to use emulsifiers. When an emulsifier is added to an emulsion for the preparation of cookies, the fat phase when mixed with other prescription components is distributed more uniformly in the form of thinnest films, increasing the plastic properties of the dough prepared on such an emulsion. When baking, this contributes to the formation of a uniform porous structure of the product throughout the volume.

As an emulsifier, lecithin is used. Being a natural substance, lecithin is not subject to legislative control, which distinguishes it from other emulsifiers.

Based on the data of table 6, the greatest stability of the emulsion is achieved when making 1.5-2.5% lecithin.

Lecithin (Lecithin) - a nutrient belonging to the group of phospholipids. Regular consumption of lecithin is extremely important for a full life and productive work of the body. The ability of lecithin to reduce blood cholesterol, to restore many of the weakened functions, organs and subsystems of the body has been established. It is the main component of the cell membranes of the whole body, an emulsifier of fats, an effective carrier and solvent of cholesterol. Lecithin is able to stabilize bile and restore liver and lung cells, it is actively involved in neurotranslixia (transmission of a nerve impulse) and in the functioning of brain tissues, is a source of such important vitamin-like substances as choline and inisole, as well as a number of polyunsaturated fatty acids necessary for work hormonal system. The body of a healthy person synthesizes only ј of the required lecithin. The remaining% should come from food.

The change in the stability of the emulsion depending on the dosage of lecithin is shown in table 6.

Table 6 Indicator Dosage of lecithin,% by weight of fat product 0 0.5 one 1,5 2 2.5 Resistance,% 88.2 93.5 94.4 95.1 95.9 96.2

The method of preparation of sugar cookies "Rosehip Twig" is as follows.

Pre-treatment of rose hips. Thin “hairs” inside the fruit cause not only unpleasant organoleptic sensations, but can also irritate the digestive system, therefore they must be removed. Initially, the fruits are washed and dried. Then, the upper and lower ends of each fetus are cut, cut in half and large seeds and thin hairy fibers are removed from the inside. Treated fruits are ground in a food processor. As a preservative method, freezing is used, for which the crushed mass is transferred to sealed plastic bags and placed in a freezer. Before use, the mass is thawed at room temperature.

Immediately before preparing the emulsion, an oil and fat mixture is prepared, including bone fat, linseed oil in a ratio of (15-17): 1. In the resulting mass, lecithin is dissolved in an amount of 1.5-2.5% of the total weight of the oil and fat mixture.

Then an emulsion is prepared from water, invert syrup, icing sugar, melange, salt, baking powder, chopped pulp of rose hips, taken in an amount of 7-8%, and oil and fat mixture in an amount of 16.78% by weight of flour. In parallel, to ensure uniform distribution of the protein fortifier in the dough, a mixture of bulk components from wheat flour of the highest grade and dry protein semi-finished product from bone tissue of cattle and pigs in an amount of 10.76-12.76% in a mixer of bulk components in which it is mixed is prepared for 3-5 minutes at a speed of rotation of the working body 60-90 rpm Next, in the dough mixing machine, the resulting emulsion and a mixture of bulk components are mixed for 14-16 minutes. Dry protein semi-finished product plays the role of both an enrichment agent and a plasticizer. Then the dough is sent to molding and baking.

The method is illustrated by the following examples (calculation per 100 g of premium wheat flour).

Example 1 (prototype). 1.1 cm ^{3 of} water, 4.5 g of invert syrup, 4.7 g of milk, 32.5 g of icing sugar, 7.5 g of melange, 0.74 g of salt, 0.5 g of vanilla icing are loaded into a laboratory kneading machine . The contents are mixed for 5 minutes at a temperature not exceeding 38 ° C, then 20 g of plasticized margarine are added, mixed and knocked for 15 minutes. At the end of the whipping, 0.74 g of sodium bicarbonate and 0.13 g of carbonic ammonium salt are added to the emulsion. In a mixer of loose components, 100 g of premium wheat flour and 7.4 g of corn starch are mixed. In a dough mixing machine, the resulting emulsion and a mixture of dry components are mixed. Kneading the test is carried out for 15 minutes at a test temperature of not more than 28 ° C. The finished dough is rolled into a 4 mm thick layer, the dough pieces are molded and baked in an oven at a temperature of 250 ° C for 4.0-4.5 minutes.

Organoleptic and physico-chemical indicators of finished products are presented in table 7.

Example 2. In a laboratory kneading machine load 0.6 cm ^{3 of} water, 4.5 g of invert syrup, 4.7 g of milk, 7 g of crushed pulp of rose hips (7% by weight of flour in the dough), 32.5 g of powdered sugar , 7.5 g of melange, 0.74 g of salt, 0.5 g of vanilla powder. The contents are stirred for 5 minutes at a temperature of no more than 38 ° C, then 16.78 g of the oil and fat mixture are added, in which 0.25 g of lecithin is pre-dissolved (1.5% by weight of the oil and fat mixture). The oil and fat mixture is prepared by mixing for 3 min 15.73 g of bone oil and 1.05 g of linseed oil (ratio of bone fat: linseed oil = 15: 1). All components in the laboratory kneading machine are knocked down for 15 minutes. At the end of the whipping, 0.74 g of sodium bicarbonate and 0.13 g of carbonic ammonium salt are added to the emulsion. In a mixer of loose components, 100 g of premium wheat flour and 10.76 g of dry protein semi-finished product from bone tissue of cattle and pigs are mixed (10.76% by weight of flour in the dough). In a dough mixing machine, the resulting emulsion and a mixture of bulk components are mixed. Kneading the test is carried out for 15 minutes at a test temperature of not more than 28 ° C. The finished dough is rolled into a 4 mm thick layer, the dough pieces are molded and baked in an oven at a temperature of 250 ° C for 4-4.5 minutes.

Organoleptic and physico-chemical indicators of finished products are presented in table 7.

Example 3. In a laboratory kneading machine load 0.2 cm ^{3 of} water, 4.5 g of invert syrup, 4.7 g of milk, 8 g of crushed pulp of rose hips (8% by weight of flour in the dough), 32.5 g of powdered sugar , 7.5 g of melange, 0.74 g of salt, 0.5 g of vanilla powder. The contents are stirred for 5 minutes at a temperature not exceeding 38 ° C, then 16.78 g of the oil and fat mixture are added, in which 0.42 g of lecithin is pre-dissolved (2.5% by weight of the oil and fat mixture). The oil and fat mixture is prepared by mixing for 3 min 15.85 g of bone fat and 0.93 g of linseed oil (ratio of bone fat: linseed oil = 17: 1). All components in the laboratory kneading machine are knocked down for 15 minutes. At the end of the whipping, 0.74 g of sodium bicarbonate and 0.13 g of carbonic ammonium salt are added to the emulsion. In a mixer of bulk components, 100 g of premium wheat flour and 12.76 g of dry protein semi-finished product from bone tissue of cattle and pigs are mixed (12.76% by weight of flour in the dough). In a dough mixing machine, the resulting emulsion and a mixture of bulk components are mixed. Kneading the test is carried out for 15 minutes at a test temperature of not more than 28 ° C. The finished dough is rolled into a 4 mm thick layer, the dough pieces are molded and baked in an oven at a temperature of 250 ° C for 4-4.5 minutes.

Organoleptic and physico-chemical indicators of finished products are presented in table 7.

Table 7 Name of indicator Organoleptic and physico-chemical quality indicators of sugar cookies According to example 1 According to example 2 For example 3 Organoleptic indicators The form Correct, corresponding to this name of cookie, without dents Correct, corresponding to this name of cookie, without dents Surface Unburnt, with a clear pattern, without interspersed crumbs Unburnt, without interspersed crumbs, with rare interspersed particles of rose hips Color Uniform characteristic of this cookie name With a pinkish tint and slight interspersed with particles of flesh of rose hips Taste and smell No extraneous tastes or smells No odors, with a more pronounced taste Kink view Baked biscuits with uniform porosity, without voids and traces of unprotected Baked biscuits with uniform porosity, without voids and traces of impermeability, with rare interspersed particles of rosehip pulp physical and chemical indicators Humidity% 6.0 6.0 6.0 Wet% 154 174 178 Alkalinity, hail 1,6 1,5 1,5 Density, g / cm ³ 0.540 0.508 0,500 Biological value 52.35 81.60 84.25

The density index is not provided by GOST requirements, however, it has been established that the density of cookies indirectly characterizes porosity and affects the taste properties of cookies. The dependence of the porosity of sugar cookies on its density is presented in table 8.

Table 8 Porosity Density at 20 ° C, g / cm ³ Good No more than 0.60 Average 0.60-0.63 Bad 0.64 and more

The obtained density value gives grounds to characterize the porosity of the studied samples as “good”.

Table 9 presents the chemical composition and nutritional value of finished products.

Table 9 Indicator Known method Proposed method The prototype of example 1 According to example 2 For example 3 Chemical composition The nutritional value Chemical composition The nutritional value Chemical composition The nutritional value one 2 3 four 5 6 7 Protein, g 7.52 8.8 13.61 16,0 14.46 17.0 Carbohydrates, g: 77.14 20,2 70.77 18.5 69.88 18.3 - easy to learn. 24.72 24.27 24.02 - starch 48.95 43.16 42.56 Fat g 12.11 11.9 11.49 11.3 11.41 11.2 Minerals, mg: - potassium 93.04 11.6 102.17 12.8 102.86 12.9 - calcium 22.63 2,8 26.51 3.3 27.23 3.4 - magnesium 11.84 2.9 16.71 4.2 17.42 4.3 - phosphorus 70.25 5.8 108.6 9.1 113.51 9.5 - iron 0.99 7.1 2.11 15.1 2.25 16.1

continuation of table 9 one 2 3 four 5 6 7 Vitamins, mg: 0.004 0.1 0.06 1,0 0,07 1,2 - β-carotene 0.10 7.7 0.11 8.5 0.11 8.5 - thiamine (B1) (- riboflavin B2) 0.05 3.3 0.12 8.0 0.13 8.7 - niacin (PP) 0.76 4,5 0.75 4.4 0.75 4.4 - ascorbic acid (C) 0 0 24.8 35,4 27.8 39.7 Protein: Carbohydrate Ratio 1: 10.3 1: 5.2 1: 4.8 The ratio of fats: carbohydrates 1: 6,4 1: 6.1 1: 6.1 Biological value 52.35 81.60 84.25 Energy value, kJ 107.91 106.28 106.07

As can be seen from the data in tables 7 and 9, products with the addition of an oil-fat mixture consisting of bone fat and linseed oil in the ratio (15-17): 1, lecithin in an amount of 1.5-2.5 have the best quality indicators and greater nutritional value. %, chopped pulp of rose hips in the amount of 7-8%, dry protein semi-finished product from bone tissue of cattle and pigs in the amount of 10.76-12.76%.

When using an oil-fat mixture with a ratio of bone fat and linseed oil that goes beyond (15-17): 1, a balance is not achieved with respect to omega-6: omega-3 fatty acids.

When dosing lecithin in an amount of less than 1.5%, a sufficient stability of the emulsion is not achieved. The introduction of this emulsifier in an amount greater than 2.5% is impractical, since in this case the stability of the emulsion increases slightly.

When consuming 100 g of biscuits, the recipe of which includes less than 7% of crushed pulp of rose hips, the daily human requirement for vitamin C is less than 35%, which is insufficient. When adding in the emulsion of crushed pulp of rose hips in an amount greater than 8%, the moisture content of the dough exceeds 17.5%, which makes it impossible to form the dough on a rotational molding machine.

When making dry protein semi-finished product from the bone tissue of cattle and pigs in an amount of less than 10.76% by weight of flour in the dough, there is no increase in the biological value of the finished products and a balance in the ratio of proteins to carbohydrates. In the case of dosing of dry protein semi-finished product from the bone tissue of cattle and pigs in an amount exceeding 12.76% by weight of flour in the dough, a deterioration in the rheological properties of the dough is observed, namely, its adhesive strength is increased.

Thus, the proposed method makes it possible:

- improve the physico-chemical indicators of the quality of finished products by wetting;

- increase the biological and nutritional value of products;

- enrich cookies with vitamin C and minerals;

- balance the fatty acid composition with essential acids;

- balance the composition of finished products according to the ratio of protein: carbohydrates (1: 5);

- expand the range of flour confectionery products of a functional orientation.

Claims (1)

The method of preparation of sugar cookies is characterized by preparing an emulsion from water, salt, powdered sugar, pasteurized cow's milk, melange, vanilla powder, fat product, essence and baking powder, kneading dough from the prepared emulsion and premium wheat flour, cutting the dough and baking it, characterized the fact that when preparing the emulsion additionally add crushed flesh of rose hips in the amount of 7-8% by weight of flour in the dough, a mixture of bone fat is used as a fat product linseed oil, and the mixture is prepared at a ratio of bone fat and linseed oil (15-17): 1, in addition to the emulsion, lecithin is added in an emulsifier in an amount of 1.5-2.5% by weight of the fat product, which is previously dissolved in the oil and fat mixture when kneading the dough, dry protein semi-finished product is added to it in an amount of 10.76-12.76% by weight of flour in the dough, and before kneading the dough, premium wheat baking flour and dry protein semi-finished product are pre-mixed, the dough is prepared in the following ratio of recipe comp nents, g per 100 g of flour:
premium baking wheat flour one hundred dry protein semi-finished product 10.76-12.76 bone fat 15.73-15.85 linseed oil 0.93-1.05 chopped rosehip pulp 7-8 invert syrup 4,5 icing sugar 32,5 pasteurized cow's milk 4.69 melange 7.52 lecithin 0.25-0.42 vanilla powder 0.50 salt 0.73 sodium bicarbonate 0.74 ammonium carbonate 0.13 essence 0.25