RU2433734C1 - Flavoured waffle bread production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology for production of flour confectionary products. The method provides for preparation of formula components, extraction of ajowan caraway by liquid nitrogen to separate corresponding miscella, cutting of oyster plant, its drying in microwave field at specified parameters of process, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in medium of released nitrogen to produce flour, making dough from first grade wheat flour, oyster plant flour produced according to specified technology, baker's compressed yeast, vegetable oil, sugar, salt and water, its fermentation, shaping in the form of sheets and baking. ^ EFFECT: invention enables production of new waffle bread which has improved consistency and coffee taste and flavour with no coffee added to the formula according to an energy-saving technology.

Description

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

A known method of producing flavored wafer bread, comprising preparing a dough containing a mixture of first-grade wheat flour and amaranth seed flour, pressed baker’s yeast, vegetable oil, cinnamon, sugar, salt, enzyme preparation Neutrase and water, its fermentation, sheet forming and baking (RU 2277783 C1, 2006).

The disadvantage of this method is the heterogeneity of the distribution of the flavoring additive.

Closest to production is a method for the production of flavored wafer bread, which involves preparing a dough containing a mixture of wheat flour of the first grade and flour from amaranth seeds, pressed baker's yeast, vegetable oil, peppermint CO ₂ extract, sugar, salt, enzyme preparation Neutrase and water , its fermentation, sheet forming and baking (RU 2277785 C1, 2006).

This method allows to obtain the target product with a uniform distribution of flavorings, but has a high energy intensity due to the need to extract the extract from miscella.

The technical result of the invention is to obtain a new flavored wafer bread with a coffee taste and aroma in the absence of coffee in the recipe, improving its consistency and reducing energy consumption.

This result is achieved in that in a method for producing flavored wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first grade and flour from another type of plant material, pressed baker's yeast, vegetable oil, sugar, salt and water, fermenting it, molding in the form sheets and pastries, according to the invention, in the preparation of the dough using a mixture of wheat flour of the first grade and oat root flour in a ratio by weight of from 5: 1 to 13: 1, oat root flour is prepared by liquefying azhgon with liquid nitrogen with separation of the corresponding miscella, preparing the oat root, cutting it, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the oat root to a temperature inside pieces of 80-90 ° C for at least 1 hours, roasting, impregnating the separated miscella with the extract content of 0.02% by weight of the oat root with a simultaneous increase in pressure, depressurization to atmospheric pressure with the simultaneous freezing of the oat root and its cryogenic grinding in the medium of the released az that, while the dough is prepared in the following ratio by weight with an accuracy of ± 5%:

flour mixture one hundred pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water to a moisture content of 65-68%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Azhgon is extracted with liquid nitrogen and the miscella is separated without extracting extract from it according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP 1993, p. 7-15).

The oat root 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 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 premature 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 the target product with minimal specific energy consumption.

Then the oat root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73), loaded into the drum of a cryo-mill and poured for impregnation of separated miscella. The ratio of miscella and impregnated raw materials is calculated by the concentration of the extract in miscella to achieve the extract content in miscella equal to 0.02% by weight of oat root. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). At the same time, nitrogen is absorbed and the raw materials are saturated with miscella aromatic substances.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures nitrogen evaporation and freezing of the oat root with the utilization of the energy of nitrogen evaporation by freezing and grinding the oat root, and then it is cryo-grinded in the medium of nitrogen released to produce flour.

Wheat flour of the first grade and the oat root flour obtained according to the described technology are mixed in a weight ratio of 5: 1 to 13: 1. Then, according to traditional technology, a dough is prepared containing a mixture of flour, pressed baked yeast, vegetable oil, sugar, pressed baked yeast salt, vegetable oil, sugar, salt and water in prescription quantities. The dough is fermented by traditional technology at a temperature of 30-32 ° C for 30-60 minutes, formed into sheets and baked by traditional technology at a temperature of 160-170 ° C for 2-3 minutes, and then cooled, cut and packaged for sales to the consumer.

When comparing the organoleptic properties according to GOST 5897-90 of the target product obtained by the technology described above and by the closest analogue, it was found that the experimental product has a more delicate and fragile texture, but crumbles to a lesser extent, and has a coffee tint of taste and aroma when lack of coffee in the recipe.

When the relative content in the dough of oat root flour decreases below the lower limit, the coffee taste and aroma disappear. With a decrease in the relative content of first grade wheat flour in the dough below the lower limit, the pore size of the target product increases until its integrity is violated, and its crumbling becomes no less than that of the control product.

Thus, the proposed method allows you to get a new waffle bread with improved texture and coffee taste and aroma in the absence of coffee in the recipe, using energy-saving technology when utilizing the energy of the release of flavoring additives from miscella to grind oat root.

Claims (1)

A method of producing flavored wafer bread with coffee aroma, comprising preparing a dough containing a mixture of wheat flour of the first grade and flour from another type of plant material, pressed baker’s yeast, vegetable oil, sugar, salt and water, fermenting it, shaping it in sheets and baking, in this case, when preparing the dough, a mixture of wheat flour of the first grade and oat root flour is used in a ratio by weight of 5: 1 to 13: 1, oat root flour is prepared by extracting the aggon with liquid az volume with separation of the corresponding miscella, preparation of the oat root, its cutting, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying impregnation of separated miscella with an extract content of 0.02% by weight of oat root with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the oat root and its cryo-grinding in the medium of released nitrogen, and the dough is prepared the next For components by weight with accuracy ± 5%:
flour mixture one hundred pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water up to humidity 65-68%