RU2412597C1 - Method for production of cake characterised by enhanced food value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a method for production of cakes and is to be used at bakery, confectionary industry and public catering enterprises. Characteristic of the method is preparation of a chick-pea semi-product; to provide for that chick-peas are washed, maintained in 20-22°C drinking water during 20-24 hours for swelling and boiled during 1 hour. The peas are chilled and crushed by way of passage through a crusher with a 2 mm matrix hole diametre. Added to the semi-product is softened margarine beaten up with sand sugar, dry wheat gluten, egg powder and whole dry milk. The mixture is stirred with the kneading worm rotation at a 300 min^-1 rate during 5-7 minutes to produce a homogenous mass. The dough is beaten up with the kneading worm rotation at a 400 min^-1 rate under a 0.4 MPa compressed air pressure during 5.0±0.5 min. 120 g dough pieces are shaped and baked at a temperature of 210-220°C during 30-35 minutes. The cakes are chilled with their surface sprinkled with sugar powder.

EFFECT: invention enables enhancement of food and biological value, improvement of organoleptic properties, reduction of the products prime cost and extension of the range of floury confectionary products.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to a method for the production of muffins, and can be used at the enterprises of the baking, confectionery industry, catering.

The closest in technical essence and the achieved effect to the proposed one is the method of production of Stolichny cake, including churning of softened butter for 7-10 minutes, adding granulated sugar and churning for another 5-7 minutes, gradually adding melange, mixing the crushed mass with raisins, ammonium carbonate, edible salt, essence, making wheat flour of the highest grade, kneading dough with a moisture content of 23-25%, molding, baking at a temperature of 205-215 ° C for 25-30 minutes, cooling and sprinkling the surface and refined powder [Collection of recipes for flour confectionery and bakery products for catering / Comp. A.V. Pavlov. - St. Petersburg: Profession, 2001. - P.242].

A disadvantage of the known method for the production of cake is that the finished product is characterized by an imbalance in the chemical composition caused by a high content of sucrose and a low content of protein, dietary fiber, micronutrients, organoleptic characteristics show a specific smell of ammonia, a sickly sweet taste, dense crumb with uneven porosity.

An object of the invention is to obtain a cake of increased nutritional and biological value with improved organoleptic quality indicators (smell and taste, elastic crumb with uniform porosity), cost reduction and expansion of the range of flour confectionery products.

A method of producing a cake of increased nutritional value, characterized in that a semi-finished product is made from chickpeas, for which the chickpea seeds are washed and kept in drinking water at a temperature of 20-22 ° C for 20-24 hours for swelling, boiled for 1 hour, cooled and crushed by passing them through a grinder with a diameter of the holes of the matrix 2 mm, softened margarine, whipped with granulated sugar, dry wheat gluten, egg powder and whole milk powder are added to the resulting semi-finished product, mixed at a kneading organ rotational speed of 300 yn ^-1 for 5-7 minutes until a homogeneous mass, churning the dough at a speed kneader body 400 min ^-1 under the pressure of compressed air of 0.4 MPa for 5.0 ± 0.5 minutes, molded preform weighing 120 g, pastries carried out at a temperature of 210-220 ° C for 30-35 min, cooled, sprinkled with powdered sugar on the surface, the dough is prepared with the next choice of the ratio of prescription components, wt.%:

prefabricated chickpeas 53.5 granulated sugar 17.0 margarine 15.0 whole milk powder 8.0 egg powder 3,5 dry gluten 3.0

The technical result is expressed in increasing the nutritional and biological value of the cake, improving the organoleptic quality indicators (smell and taste, crumb condition), reducing production costs and expanding the range of flour confectionery products.

In order to increase the nutritional value of the cake, it is advisable to exclude premium wheat flour from the recipe and replace it with a semi-finished product from chickpeas obtained by preliminary swelling, cooking, cooling and grinding of chickpea seeds into a homogeneous mass. Due to swelling and heat treatment, the maximum reduction in the content of inhibitors of digestive enzymes and anti-nutritional substances in chickpea seeds is achieved, digestibility is increased, and specific bean odor and taste are eliminated. The chickpea semi-finished product is characterized by the following chemical composition (1 g of food substance / 100 g of product): water - 64.0, protein - 9.4, fat - 2.6, digestible carbohydrates - 19.3, dietary fiber - 3.3, ash - 1.4. Its protein has relatively high amino acid scores,%: lysine - 101, methionine and cystine - 110, tryptophan - 107, phenylalanine and tyrosine - 133. It contains lipids that are characterized by the optimal ratio of saturated and polyunsaturated fatty acids, and dietary fiber: cellulose (3%), hemicellulose (76%) and pectin (21%). The mineral content in the semi-finished product from chickpea is (mg%): potassium - 405, calcium - 81, magnesium - 53, phosphorus - 186, iron - 1.1; vitamins (mg%): thiamine - 0.12, riboflavin - 0.21, pyridoxine - 0.23, niacin - 0.94.

To increase the biological value of the cake, dried wheat gluten, egg powder and whole milk powder are used. The protein content in them is, respectively, g per 100 g of raw materials: 83.5, 46.0 and 26.0.

The use of prefabricated chickpeas, dried wheat gluten, whole milk powder and egg powder in the proposed recipe ratio, while observing the process parameters, contributes to the production of cake of increased nutritional and biological value, with improved organoleptic characteristics (taste and smell, crumb condition).

A method of producing a cake of increased nutritional value is as follows.

A prefabricated chickpea product is preliminarily prepared, for which the chickpea seeds are washed and kept in drinking water at a temperature of 20-22 ° C for 20-24 hours to swell, then washed again and cooked for 1 hour. The boiled chickpea is cooled and ground by cutting, passing it through a chopper with a diameter of the holes of the matrix 2 mm

Soften margarine and granulated sugar are knocked down in a container for 3-5 minutes at a kneading organ rotational speed of 400 min ^-1 . A chickpea semi-finished product, margarine whipped with granulated sugar, dry wheat gluten, whole egg powder and whole milk powder are added to the whipping machine, mixed at a kneading organ rotational speed of 300 min ^-1 for 5-7 min until a homogeneous mass is obtained. The dough is knocked down at a rotational speed of a kneading organ of 400 min ^-1 under a compressed air pressure of 0.4 MPa for 5.0 ± 0.5 min the next time the ratio of prescription components is selected, wt.%: Prefabricated chickpea - 53.5, sugar- sand - 17.0, margarine - 15.0, whole milk powder - 8.0, egg powder - 3.5, gluten-dried wheat - 3.0. Preforms weighing 120 g are formed from the dough. Baking of products is carried out at a temperature of 210-220 ° C for 30-35 minutes. The baked muffins are cooled, the surface is sprinkled with powdered sugar.

The dough for muffins, obtained by mechanical loosening under pressure of compressed air, is a multiphase structured system, the composition of which is dominated by the air phase, which ensures porosity of the products during baking. Swollen water-insoluble gluten proteins, moistened starch grains, and chickpea particle shells make up the solid phase of the dough. The liquid phase consists of a multicomponent aqueous solution of sugar and other prescription components; organic and mineral water-soluble substances of additives partially pass into it. The introduction of milk powder, egg powder and dry wheat gluten promotes hydration of a significant part of the free moisture present through the use of semi-finished chickpeas (its moisture content is 64%). As a result, a knocked dough having a higher humidity (at least 11%) than the prototype does not melt, it is well formed by jigging, and the products are characterized by a convex smooth surface, a loosened elastic crumb with uniform porosity, a pleasant taste and smell.

In the preparation of muffins based on semi-finished chickpeas without the use of wheat flour and chemical baking powder, an important role in the formation of the dough structure belongs to the recipe components.

Dry wheat gluten (its basis is gluten proteins - gliadin and glutenin) plays the role of a foam stabilizer based on a semi-finished product from chickpeas and prevents its sedimentation in the process of baking a cake. Powdered milk and egg powder contribute to the intensification of the foaming process when kneading dough, increase the nutritional and biological value of the product, and improve its taste.

A method of manufacturing a cake of increased nutritional value is illustrated by examples.

Example 1 (prototype).

In a whipping machine, 194 g (19.4%) of softened butter is churned at a kneading organ rotational speed of 250 min ^-1 for 10 min, 194 g (19.4%) of granulated sugar is brought in and churned for another 7 min, gradually adding 156 g (15.6%) melange. In a kneading machine, the whipped mass is thoroughly mixed with 194 g (19.4%) of raisins, 1 g (0.1%) of ammonium carbonate, 1 g (0.1%) of edible salt, 1 g (0.1%) of essence , add 259 g (25.9%) of premium wheat flour and knead the dough for 10 minutes. The dough is laid out in forms pre-oiled, baked at a temperature of 210 ° C for 25 minutes. Baked muffins are cooled, the surface is sprinkled with refined powder.

The dough is prepared in the following ratio of recipe components, wt.%:

premium baking wheat flour 25.9 granulated sugar 19,4 butter 19,4 melange 15.6 food salt 0.1 raisins 19,4 essence 0.1 ammonium carbonate 0.1

The humidity of the finished test is 23-25%.

Organoleptic and physico-chemical indicators of cupcakes are presented in table 1.

Example 2

A prefabricated chickpea product is preliminarily prepared, for which the chickpea seeds are washed and kept in drinking water at a temperature of 20 ° C for 24 hours to swell, then washed and cooked again for 1 hour. The boiled chickpeas are cooled and ground by cutting, passing it through a grinder with a diameter of holes of a matrix of 2 mm.

In a container, 150 g (15.0%) of softened margarine are knocked off with 170 g (17.0%) granulated sugar for 3 minutes at a kneading organ rotational speed of 400 min ^-1 . 535 g (53.5%) of the chickpeas semi-finished product, margarine, whipped with granulated sugar, 30 g (3.0%) dry wheat gluten, 35 g (3.5%) egg powder and 80 g ( 8.0%) whole milk powder, stirred at a kneading organ rotational speed of 300 min ^-1 for 5 min to a homogeneous mass. The dough is knocked down at a kneading organ rotational speed of 400 min ^-1 under compressed air pressure of 0.4 MPa for 5 minutes. Preforms weighing 120 g are formed from the dough and baked at a temperature of 210 ° C for 35 minutes. The baked muffins are cooled, the surface is sprinkled with powdered sugar.

The dough is prepared with the next choice of the ratio of prescription components, wt.%:

prefabricated chickpeas 53.5 granulated sugar 17.0 margarine 15.0 whole milk powder 8.0 egg powder 3,5 dry gluten 3.0

Quality indicators of the finished test: humidity - 36-38% (depending on the moisture content of the raw material); bulk density - (0.40 ± 0.05) g / cm ³ .

Organoleptic and physico-chemical indicators of cupcakes are presented in table 1.

Table 1 The name of indicators Organoleptic and physico-chemical quality indicators of cupcakes prepared according to examples one 2 Humidity% 21.5 35.5 Alkalinity, deg. 1.8 - Acidity, deg. - 1,6 Specific volume, cm ³ / g 190 186 Elasticity,% 11.8 13.6 Shape and surface Corresponding to this product name with a convex smooth surface Taste and smell Specific to this product name. The taste is sweet. Smell ammonia Milk taste and smell are characteristic of this product name, without extraneous smell and taste. Kink view A baked product without traces of impurity, with uneven porosity. The crumb is tight. Color light yellow A baked product without traces of impurity, with uniform porosity. The crumb is elastic. Color saturated yellow

From table 1 it is seen that in terms of quality, the cupcakes prepared according to example 2 are not inferior to the prototype (example 1), and the physicochemical and rheological properties of the dough are improved, which gives a product of sufficient volume with a convex smooth surface, elastic crumb with uniform porosity.

In the prototype, a specific smell of ammonia is felt, resulting from the thermal decomposition of ammonium carbonate. In addition, carbon dioxide is released during baking, which is involved in loosening the dough. The porosity of the product is uneven.

Muffins prepared in example 2 have a pleasant milky taste and smell, without extraneous smacks and smells. By eliminating the chemical baking powder from the formulation, the smell of ammonia has been eliminated. The crust of the products is uniformly colored, golden brown, the crumb is saturated yellow. This is achieved through the use of prescription components, characterized by an increased content of mono- and disaccharides, amino acids and other intermediate protein breakdown products. When baking, the reaction of melanoidin formation proceeds more intensively. As a result, the taste and color of the finished products are improved, their aroma is enhanced.

The analysis of the chemical composition showed (Table 2) that the protein content in the cake prepared by the proposed method increased by 2 times, the content of digestible carbohydrates decreased by 35.5%, fat - by 14% compared with the prototype. The content of minerals increased several times: potassium - 2, phosphorus - 1.9; calcium - in 4.6; magnesium - 3.2 times, iron - 1.2 times. The amount of vitamin B ₁ increased by 2, B ₂ - 3 times.

table 2 The name of indicators The nutrient content in 100 g of cupcakes prepared according to examples one 2 Water g 21.5 35.5 Proteins, g 5.8 11.7 Fats, g 20,4 17.5 Digestible carbohydrates, g, including 49.7 32,0 mono- and disaccharides 29.6 21.6 starch 20.1 10,4 Dietary fiber, g 1,5 1.8 Ash, g 1,1 1,5 Minerals, mg potassium 173 344 calcium thirty 138 magnesium 13 41 phosphorus 82 200 iron 0.9 1,1 Vitamins mg B ₁ (thiamine) 0.55 0.09 B ₂ (riboflavin) 0.09 0.28 PP (niacin) 0.66 0.66

The biological value of the proteins in the cake prepared by the proposed method is 81.5%, which is 10% higher than that of the prototype; energy value decreased by 310 kJ and amounted to 1390 kJ / 100 g.

If the semi-finished product from chickpeas is taken less than the declared prescription amount, then a positive effect is not achieved, and if it is more, then the physicochemical and organoleptic indicators of the cake quality deteriorate.

The proposed method for the production of cake of high nutritional value allows you to:

- increase nutritional and biological value by replacing wheat flour with a semi-finished product from chickpeas, additional enrichment with protein, dietary fiber, micronutrients, elimination of chemical baking powder and essence;

- improve organoleptic quality indicators (taste, smell, crumb condition);

- reduce the cost of production;

- expand the range of flour confectionery.

Claims (1)

A method of producing a cake of increased nutritional value, characterized in that a semi-finished product is made from chickpeas, for which the chickpea seeds are washed and kept in drinking water with a temperature of 20-22 ° C for 20-24 hours for swelling, boiled for 1 hour, cooled and crushed by passing them through a grinder with a diameter of the holes of the matrix 2 mm, softened margarine, whipped with granulated sugar, dry wheat gluten, egg powder and whole milk powder are added to the resulting semi-finished product, mixed at a kneading organ rotational speed of 300 min ^-1 for 5-7 min to a homogeneous mass, knock down the dough at a kneading organ rotational speed of 400 min ^-1 under compressed air pressure of 0.4 MPa for 5.0 ± 0.5 min, form billets weighing 120 g, baking carried out at a temperature of 210-220 ° C for 30-35 min, cooled, sprinkled with powdered sugar on the surface, the dough is prepared with the next choice of the ratio of prescription components, wt.%:
prefabricated chickpeas 53.5 granulated sugar 17.0 margarine 15.0 whole milk powder 8.0 egg powder 3,5 dry gluten 3.0