RU2424700C1 - Method for production of waffle sheets - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology for production of flour confectionary products. One prepares oyster plant, cuts and dries it in microwave oven till residual humidity content is about 20% at microwave field power providing warming of oyster plant inside the bits till temperature 80-90C during at least an hour. It is additionally dried by convective method till residual moisture content is about 5% and cryo-ground in liquid nitrogen to produce flour. Dough is kneaded of a mixture of prime grade wheat flour and oyster plant flour at a weight ratio of 5:1 - 13:1, salt, soda, yolks, vegetable oil, phospholipids and water. The dough is moulded in the form of sheets and baked; the dough is prepared at the following components weight ratio with accuracy 5%: flour mix - 100, yolks - 8.24, vegetable oil 2.33, phospholipids - 0.45, soda - 0.5, salt - 0.5, water - to moisture of 58-65%. ^ EFFECT: invention allows to manufacture product which have improved consistency and coffee taste and flavour with no coffee added to the formula.

Description

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

A known method for the production of wafer sheets, comprising kneading a dough containing a mixture of premium wheat flour and flour from amaranth seeds, salt, soda, yolk, vegetable oil, phospholipids and water, its molding in the form of sheets and baking (RU 2282361 C2, 2006).

The technical result of the invention is to obtain a new type of wafer sheets with coffee taste and aroma in the absence of coffee in the recipe, and improving the consistency of the target product.

This result is achieved in that in a method for the production of wafer sheets, comprising kneading a dough containing a mixture of premium wheat flour and flour from another type of plant material, salt, soda, yolk, vegetable oil, phospholipids and water, shaping it in sheets and baking , according to the invention, a mixture of premium wheat flour and oat root flour is used in a weight ratio of 5: 1 to 13: 1, oat root flour is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% at a power of and the microwave field, providing the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, dried by the convective method to a residual moisture content of about 5% and cryogrinding in liquid nitrogen, and the dough is prepared in the following ratio of components by weight with ± 5% accuracy:

flour mixture one hundred yolks 8.24 vegetable oil 2,33 phospholipids 0.45 soda 0.5 salt 0.5 water to a moisture content of 58-65%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The oat root is prepared, 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 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) calculate the power microwave fields, allowing to provide an oat root drying time of 1 hour and heating to a temperature inside pieces of 80 and 90 ° С. 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 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 wafer sheets with minimal specific energy consumption.

Then the oat root is dried by convective method to a residual moisture content of about 5% and subjected to cryo-grinding in liquid nitrogen to obtain flour.

Premium wheat flour and oatmeal flour are mixed in a weight ratio of 5: 1 to 13: 1. The dough is prepared according to traditional technology by sequentially loading soda, salt, 10% of the prescription amount of water with a temperature of 8-10 ° C, yolks, phospholipids and vegetable oil into the dough mixing machine. All of the above is mixed for about 30 s, the remaining amount of water and half the prescription amount of flour are added, mixed for about 3 minutes, the rest of the flour is introduced and kneaded until a homogeneous mass is obtained, and then filtered through a sieve with a mesh diameter of 2-3 mm. The resulting dough is poured into a waffle-shaped oven, molded in the form of sheets and baked using traditional technology.

The organoleptic properties of the target product were determined according to GOST 5897-90. The target product is wafer sheets with a flat edge and a clear pattern on the surface corresponding to the pattern of wafer oven plates used for baking, with a color from light yellow (with a ratio of premium wheat flour and 13: 1 oatmeal flour) to light brown (when the ratio of premium wheat flour and oatmeal flour is 5: 1), evenly baked with developed porosity, brittle crisp texture, having a coffee taste and aroma with an intensity that increases with increasing int nsivnosti color.

Comparison of the organoleptic properties of the target product obtained by the described technology and the closest analogue, it was found that the experimental product has a more delicate and fragile texture, which is assessed as a merit.

With a decrease in the relative content of oatmeal flour below the lower limit, the coffee taste and aroma disappear. With a decrease in the relative content of premium wheat flour below the lower limit, the pore size of the target product increases until its integrity is violated, the clarity of the pattern on the surface of the wafer sheets decreases, and their crumbling increases.

Thus, the proposed method allows to obtain wafer sheets with improved texture and coffee taste and aroma in the absence of coffee in the recipe.

Claims (1)

A method for the production of wafer sheets, comprising kneading a dough containing a mixture of premium wheat flour and flour from another type of plant material, salt, soda, yolk, vegetable oil, phospholipids and water, sheet forming and baking, characterized in that they use a mixture premium wheat flour and oat root flour in a weight ratio of 5: 1 to 13: 1, oat root flour is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that provides heating ov yanogo root pieces to a temperature within 80-90 ° C for at least 1 hour, final drying by convection to a residual humidity of about 5% and cryogrinding in liquid nitrogen, and the dough is prepared in the following ratio by weight with an accuracy of ± 5%:
flour mixture one hundred yolks 8.24 vegetable oil 2,33 phospholipids 0.45 soda 0.5 salt 0.5 water to a moisture content of 58-65%