RU2428036C2 - "biyskoye" butter biscuit - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The dough composition for butter biscuit production contains wheat flour, water, margarine, egg powder and bakery yeast at the following ingredients amount, wt %: wheat flour - 40-59, water 7-22, margarine -26-38, egg powder -1.2-2.7, bakery yeast - 0.8-2.6.

EFFECT: invention allows to improve organoleptic properties, enhance vitamins content as well as reduce content of easily digestible carbohydrates and reduce negative effect from excess of culinary salt on the human organism.

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Description

The invention relates to the food industry and can be used in the production of flour confectionery, in particular cookies.

Known "METHOD FOR PRODUCING A FLOUR CONFECTIONERY PRODUCT" RU 2235469 [1], the production of which uses invert syrup, egg powder, malt extract, margarine, wheat flour.

A disadvantage of the known composition for production is the presence of a large amount of invert syrup, leading to an increase in the carbohydrate content of the product and to a decrease in the palatability of the products.

Closest to the claimed technical solution is "SANDY COOKIES" FIMUSHA "RU 2110178 [2], made from a composition containing dough base, granulated sugar, soda, salt, cream margarine and wheat bran, as the base, it contains wheat flour of the second varieties.

A disadvantage of the known cookies is the deteriorated organoleptic properties due to the presence of soda, which, as modern dietetics have shown, adversely affects the gastrointestinal tract. In addition, the well-known cookies have a low level of vitamins and a high content of easily digestible carbohydrates. In addition, the presence in the recipe of table salt leads to a deterioration in the consumer qualities of the product due to the negative effect of excess table salt on the consumer's body.

The technical result of the invention is to increase the organoleptic properties and increase the content of vitamins and decrease the content of easily digestible carbohydrates, as well as reduce the negative impact on the consumer's body.

The technical result is achieved by the fact that the composition for the test additionally contains egg powder and baking yeast with the following number of ingredients, wt.%:

- Wheat flour 40-59;

- Water 7-22;

- Margarine 26-38;

- Egg powder 1.2-2.7;

- Baker's yeast 0.8-2.6;

- Only 100.

The use of baker's yeast improves the organoleptic properties of the product. The use of egg powder and yeast increases the content of vitamins. The use of natural vitamins is better than the use of synthesized vitamins. Lack of sugar lowers easily digestible carbohydrates. The lack of salt increases the dietary level of the product, reducing the negative impact of excess sodium chloride on the consumer's body.

The content of wheat flour, margarine and water in the given amounts is explained by the need to give the liver acceptable organoleptic properties.

Reducing margarine will lead to excessive cookie hardness. Increasing margarine content will lead to the destruction of the product. The optimal margarine content is about 32 wt.%.

The amount of egg powder also affects the hardness of the product and its organoleptic properties. An increase in the content of egg powder leads to an excessive increase in the hardness of the products and lower economic efficiency due to the relatively high cost of the ingredient. A decrease in the content of egg powder leads to a decrease in the preservation of the shape of the products during transportation. The optimum egg powder content is about 1.7% by weight.

The amount of baker's yeast depends on their activity. The greater the activity of the yeast, the less yeast is required. Excess yeast results in an undesirable yeast flavor. The lack of yeast leads to increased density of the product and a decrease in organoleptic properties of the product. The optimal amount of standard yeast used in the baking industry is in the range of 0.8-2.6 wt.%

The following is an example of a specific manufacture of a product based on the claimed technical solution.

Example. In a kneading machine, 3300 g of creamy margarine, 150 g of baker's yeast, 150 g of egg powder, 1.6 l of drinking water were thoroughly ground for 20 minutes. To the resulting mass, 5100 g of wheat flour was added with continuous stirring. Kneading was performed until a homogeneous mass was obtained for 6 minutes.

The resulting dough was rolled to a thickness of min. - 2 mm, max. - 5 mm.

Then, with special cone-shaped knives, the dough was cut into triangular shapes.

Then, fruit filling or condensed milk was calculated in these forms at the rate of 0.7 kg to 3.1 kg per 9 kg of dough.

The semi-finished product was baked in an oven at a temperature in the range from 280 ° C to 330 ° C for 18-25 minutes.

Industrial application. The invention can be successfully applied in the food industry for the production of quality fortified cookies.

Claims (1)

The composition of the dough for the production of butter biscuits containing wheat flour, water and margarine, characterized in that it additionally contains egg powder and baker's yeast with the following number of ingredients, wt.%:
Wheat flour 40-59 water 7-22 margarine 26-38 egg powder 1.2-2.7 baker's yeast 0.8-2.6