RU2436386C1 - Composition for preparation of sugar cookie - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The composition includes triticale floor, sugar sand, margarine, egg yolks and salt. Triticale floor is used in a mixture with pectin at a ratio of 100:1. The margarine temperature is +2 - 0C. ^ EFFECT: proposed composition allows to reduce caloric content of the produced cookie and enhance its nutritive value as well as extend storage life up to 4 month. ^ 2 tbl, 5 ex

Description

The invention relates to the food industry, namely to confectionery production. Sugar cookies - flour confectionery product, the characteristics of which must comply with GOST 24901-89. Biscuits.

A known composition for the preparation of bakery products from wheat flour of the 1st grade with the introduction of a pectin extract from the fruits of sea buckthorn and a powder from dried fruits of sea buckthorn, which allows to improve quality, increase nutritional value, increase the shelf life of the finished product, which has the following recipe, kg:

Wheat flour 1st grade one hundred Pressed Bakery Yeast 1,5 Common salt 1.3 Sea buckthorn pectin extract 10-15 Dried Sea Buckthorn Powder 1-1.5 Drinking water by calculation

(RU 2316964 C2, 02.20.2007).

Also known is the unified recipe for the preparation of sugar cookies “Shortbread” from premium wheat flour, consumption of raw materials (kg), per ton of finished product:

Premium wheat flour 520.67 Powdered sugar 208.27 Granulated sugar (sprinkled) 36,44 Butter 312.40 Melange 72.89 Salt 0.54 Roasted walnut kernel (sprinkled) 15.65 Total 1166 Exit 1000

(Recipes for the liver. - M: AgroNIITEIP, 1987. - P.150).

The disadvantages of this composition are high calorie and low nutritional value of the finished product and a short shelf life (up to three months after baking), as well as the use of wheat flour in the confectionery industry.

This formulation is closest in technical essence to the proposed composition and we take it as a prototype.

The technical result of the task is to obtain sugar biscuits from triticale flour with normalized organoleptic and physico-chemical characteristics, superior sugar content from wheat flour in terms of consumer properties and nutritional value.

This object is achieved in that the composition for the preparation of sugar cookies, including flour, granulated sugar, fat, an egg component, salt, is characterized in that triticale flour is used in a mixture with pectin at a ratio of 100: 1, margarine with temperature + 2-0 ° C, egg yolks, with a ratio of components, kg:

Triticale Flour 554-561 Granulated sugar 218.2 Margarine 280 Egg yolks 93 Salt 0.5 Low esterified pectin 8.4-2.8

The novelty of the proposed proposal lies in the fact that the recipe composition of sugar cookies uses a mixture of flour of a new type of cereal triticale and low esterified pectin.

The claimed technical solution allows you to get sugar cookies with a beautiful appearance and a pleasant long-lasting aftertaste, high nutritional value, low calorie content, functional orientation, increased shelf life up to 4 months. The product does not crumble, does not break, fat does not go rancid and does not oily packaging materials. In addition, the use of triticale flour allows you to release wheat flour and use it for direct use - baking bread.

This result is achieved due to the properties of triticale flour. By organoleptic characteristics, triticale flour is not inferior to wheat. Triticale flour has a sweetish flavor compared to wheat flour. The smell of flour is pleasant, the color characteristic of flour. Triticale flour has a brighter yellowish tint compared to wheat flour.

The limiting values of the physicochemical characteristics of flour, established by the method of static analysis, show the inversion of moisture, the quality of gluten, and the number of drops.

For wheat flour - mass fraction of moisture: from 13.7 to 14.9%; gluten quality from 69.3 to 77.1 e.p .; fall number from 147.0 to 163.0 s.

For triticale flour - mass fraction of moisture from 14.3 to 16.9; gluten quality from 94.2 to 104.5 e.p .; fall number from 116.0 to 131.0 s.

The quantity and quality of gluten flour largely determine the structural and mechanical properties of the dough obtained from this flour.

Gluten of flour from triticale grain after washing is a smearing and sticky mass, stretches to a large length and does not take its previous size, after liquefaction it is very thin, loses elasticity. This is due to the lower content of disulfide and hydrogen bonds in it. While wheat gluten is located in the dough in the form of distinctly expressed threads of various sizes.

A low drop number confirms the features of the carbohydrate-amylase complex of triticale flour. A higher percentage of starch content in triticale flour relative to wheat flour (73.8: 72.0), glue - is sterilized at lower temperatures, which is an important technological characteristic in the formation of sugar cookies composition.

By their chemical composition, wheat and triticale flour are similar. The quantitative composition of the investigated basic substances of triticaleal flour is higher than wheat. The content of basic substances in flour samples is presented in table 1.

Table 1 Type of flour The content of basic substances,% in 100 g of flour Mono and di-saccharides Free fatty acids Cellulose Na Ca Wheat Victory - 50 1.4 0.3 0,07 6.3 7.2 Delight 1,5 0.3 0.09 6.1 6.4 Thunder 1.15 0.3 0.09 6.5 6.5 Triticale Valentine - 90 1.9 0.7 0.11 6.9 7.2 Centurion 2.1 0.6 0.09 7.2 7.7 Yarilo 2.1 0.4 0.09 7.4 8.1

Quality indicators of triticale flour confirm its technological suitability for the production of sugar cookies.

Sugar is a free-flowing, non-sticky, dry to the touch crystalline powder, has a white color and luster, is completely soluble in water, without extraneous odor and impurities. Sugar is almost chemically pure sucrose. The mass fraction of solids is 99.85%. The acidity of sugar is not controlled, the taste is sweet without extraneous taste. In sugar products, sugar makes up 70-80% of dry substances, in flour confectioneries - 50%, therefore, its physicochemical properties determine the construction of the technological regime for the production of many types of confectionery.

Egg yolk is a good emulsifier and therefore is used in the manufacture of sugar cookies from triticale flour. The yolk of an egg without any foreign taste or smell is rich in vitamins, it contains vitamins A, B ₁ , B ₂ , D, E. It contains about 10% lecithin. Mass fraction of solids not less than 12%, acidity 30 ° T.

Fat forms the taste and aromatic properties of products, provides their energy value.

Pectin is known to belong to a chemical compound - carbohydrate, polysaccharide, polygalactan. In its structure, pectin is a chain of methoxylated groups of polygalacturonic acid, a linear polymer whose molecule consists of 1,4-glycosidic bonds of a-D-galacturonic acid residues and L-ramnose residues. The chain length of methoxy groups and its composition are different depending on the source of natural raw materials and pectin production technology. The longer the chain of the pectin molecule, the more fully manifests the valuable qualities of pectin. The structure and chemical composition of pectin substances determine the nature of the relationship of pectin molecules with molecules of other substances.

According to available information about the influence of the properties of pectin and its mixtures in flour confectionery products, the main is its beneficial effect on the human body. Pectin substances possess valuable biological properties: normalize the activity of the gastrointestinal tract; contribute to lowering cholesterol in the blood; help to eliminate excess hormones, antibiotics, anabolics, xenobiotics, toxins, microorganisms; contribute to the removal of harmful metabolic products - glucose, bile acids, urea, bilirubin, serotonin, histamine; normalize the state of carbohydrate and lipid metabolism.

Pectin is used as a natural detoxifier, exhibiting the properties of dietary fiber and protective colloid, it is recommended for human use for therapeutic purposes. The therapeutic and preventive value of pectin is also determined by the presence of biologically active substances: vitamin C, flavonoids and catechins; possessing vitamin activity of triterpenoids (ursalic acid) with pronounced antisclerotic activity; the presence of minerals.

Pectin has complexing properties, when introduced into the product, it actively binds salts of heavy metals, reacts with unstable compounds and radicals of other products.

The action of pectin is manifested in the ability to form gels, which significantly changes the structure of the ingredients, the finished product and its properties.

The introduction of pectins in sugar cookies gives them a functional focus.

Raw materials are dosed by devices that measure and send the necessary amount of ingredients to the dough mixing machine. The dough for sugar cookies is prepared in a single-phase method, while the mixture of triticale and pectin is kept for no more than 30 minutes before kneading, then after the dough has acquired a uniform consistency with a moisture content of 35-40% and is aged for 100-120 minutes, the product is molded and baked.

The main distinguishing components are triticale flour and pectin, therefore, compositions from a different ratio of triticale flour and pectin are proposed: 100: 0.25; 100: 0.5; 100: 1.0; 100: 1.5; 100: 2.0.

Examples of the proposed compositions for the preparation of sugar cookies are disclosed in order of changing the amount of triticale flour.

Example 1 (minimum). The dough is kneaded with a homogeneous consistency, humidity 37%, from 554 kg of triticale flour, 218, 2 kg of granulated sugar, 280 kg of margarine, 93 kg of egg yolks, 0.5 kg of salt, 8.4 kg of pectin. The kneading dough is kept for 120 minutes. Sugar cookies are baked at a temperature of 230 ° C.

Cookies made according to this recipe have good organoleptic and physico-chemical characteristics. The indicators are shown in table 2.

Example 2 (optimum). The process is carried out analogously to example 1. The dough is kneaded with a homogeneous consistency, humidity 38%, from 557 kg of triticale flour, 218.2 kg of granulated sugar, 280 kg of margarine, 93 kg of egg yolks, 0.5 kg of salt, 5.5 kg of pectin. The kneading dough is kept for 120 minutes. Sugar cookies are baked at a temperature of 230 ° C.

Cookies made according to this recipe have good wetting, pleasant taste and aroma, and have a moisture content of 9.6%. The indicators are shown in table 2.

Example 3 (maximum). The dough is kneaded with a homogeneous consistency, humidity 40%, from 559.5 kg of triticale flour, 218.2 kg of granulated sugar, 280 kg of margarine, 93 kg of egg yolks, 0.5 kg of salt, 2.8 kg of pectin.

The kneading dough is kept for 120 minutes. Sugar cookies are baked at a temperature of 230 ° C.

Cookies made according to this recipe have good wetting, pleasant taste and aroma, and have a moisture content of 9.5%. The indicators are shown in table 2.

Example 4 (prohibitive minimum). The dough is kneaded with a homogeneous consistency, humidity 37%, from 551 kg of triticale flour, 218.2 kg of granulated sugar, 280 kg of margarine, 93 kg of egg yolks, 0.5 kg of salt, 11.1 kg of pectin. The kneading dough is kept for 120 minutes. Sugar cookies are baked at a temperature of 230 ° C.

Cookies made according to this recipe have a wetness of 147%, which is below the norm and is not permissible. The indicators are shown in table 2.

Example 5 (prohibitive maximum). The dough is kneaded with a homogeneous consistency, humidity 40%, from 560 kg of triticale flour, 218.2 kg of granulated sugar, 280 kg of margarine, 93 kg of egg yolks, 0.5 kg of salt, 1.4 kg of pectin. The kneading dough is kept for 120 minutes. Sugar cookies are baked at a temperature of 230 ° C.

Cookies made according to this recipe have a moisture content of 10.3%, which is unacceptable for this type of product. The indicators are shown in table 2.

The complexing ability of sugar cookies with pectin in the accepted dosages was determined according to the Rv ²⁺ binding technique developed by the Biotechprocessing Research Institute.

The properties of sugar cookies obtained from the proposed compositions are summarized in table 2. As a control, products developed according to the standard formulation were taken.

table 2 Indicator The control Example one 2 3 four 5 Humidity% No more than 10.0 9.5 9.6 9.7 9,4 10.3 Mass fraction of total sugar in terms of dry matter (for sucrose),%, no more 27.0 27.0 26.9 26,4 25.9 27.3 Mass fraction of total fat in terms of dry matter,% 12.0 11.1 11.1 11.1 11.0 11.1 Wet% 150 152 153 154 147 154 Complexing ability, mg Rv ²⁺ / g cookie - 323.12 310.0 285.2 275.5 215.2 Organoleptic assessment 75 90 one hundred 95 70 75 Exit 1000 998.98 1000,00 1000.01 998.32 1002.3

It follows from the table that the inclusion of a mixture of triticale flour in the amount of the prohibitive minimum and pectin in the amount of 11.1 kg in the composition for the preparation of the dough reduces the prophylactic effect of cookies, the wetting index and consumer rating decrease. The introduction of a prohibitive maximum of triticale flour and low esterified pectin in an amount of 1.4 kg worsens its appearance and increases humidity above the norm.

Therefore, the addition of low esterified pectins to a triticale meal in a ratio of 100: 1.0 is most optimal, since allows you to get a product with high organoleptic and physico-chemical characteristics, as well as with a low content of salts of heavy metals.

Organoleptic and physico-chemical characteristics correspond to GOST 24901-89. Biscuits. General specifications.

Finished products get the right shape. The surface of the products is smooth, without cracks and tears, glossy. Color - golden uniform. The taste is sweet, there is a pleasant, long-lasting aftertaste. The smell is pleasant, characteristic of this type of product.

The moisture content of pectin-containing sugar cookies from triticale flour produced according to the proposed recipe and technology was 9.6%, with the recommended state standard specification not more than 10.0%. The mass fraction of fat in terms of dry matter was 11.2%, with the recommended 4.0-12.0%. Alkalinity, mass fraction of ash and wetness are within the recommended range.

The proposed technical solution allows to reduce sugar consumption, not to use butter in the production of sugar cookies, which reduces the calorie content of the product. Through the use of triticale flour and pectin to increase the nutritional value of flour confectionery. Increase shelf life to 4 months. The fragility of sugar cookies is reduced. No oily packaging material is observed.

Claims (1)

Composition for the preparation of sugar cookies, including flour, granulated sugar, fat, an egg component, salt, characterized in that triticale flour is used in a mixture with pectin at a ratio of 100: 1, margarine with a temperature of + 2-0 ° is used as fat C, egg yolks with a ratio of components, kg:
Triticale Flour 554-561 Granulated sugar 218.2 Margarine 280 Egg yolks 93 Salt 0.5 Low esterified pectin 8.4-2.8