RU2426368C1 - Method for production of waffle sheets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves preparation of the recipe components, cutting of scorzonera, its drying in the microwave field under the specified process parameters, additional drying by convection method and cryogrinding in liquid nitrogen with the production of flour, making of dough from high-grade wheat flour, scorzonera flour produced as described above, yolks, salt, soda, vegetable oil, phospholipids and water, its moulding into sheets and baking.

EFFECT: waffle sheets have improved texture 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 scorzoner flour is used in a weight ratio of 5: 1 to 13: 1, scorzoner flour is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% at a field power of C HF, ensuring the scorzoner 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 with the following ratio of components 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%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Scorzoner 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 ensure the drying time of the scorzoner 1 hour and heating to a temperature inside the 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 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 scorzoner 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 scorzoner 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 an even 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 scorzoner flour 13: 1) to light brown ( when the ratio of premium wheat flour and scorzoner flour is 5: 1), evenly baked with developed porosity, a brittle crisp texture, having a coffee taste and aroma with an intensity that increases intensively with increasing five colors.

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 flour from scorzoner 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 wheat flour of the highest grade and flour from scorzoner in a weight ratio of 5: 1 to 13: 1, flour from scorzoner is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures scoronzer is heated to a temperature within the slices 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%