RU2437521C1 - 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, cutting scorzonera, its drying in microwave field at specified parameters of process, frying and cryo-grinding in liquid nitrogen to produce flour, making dough from first grade wheat flour, scorzonera 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: method makes it possible to produce new waffle bread that 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 of producing waffle bread, involving the preparation of a yeast-free dough containing a mixture of flour, vegetable oil, milk fats, salt, pepper or garlic and water, its molding and baking (Schepetova T., A new generation product, development prospects // Food industry, 2000 , No. 1, p. 34-35).

The disadvantage of this method is the high crumbling of the target product.

Closest to the proposed is a method for producing wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first litter and flour from amaranth seeds, pressed baker’s yeast, vegetable oil, sugar, salt, an enzyme preparation Neutrase and water, its fermentation, sheet forming and baking (RU 2277784, C1, 2006).

This method compared with the previous allows you to slightly improve the consistency of the target product and reduce its crumbling.

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

This result is achieved in that in a method for producing wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first litter and flour from another type of plant material, pressed baker’s yeast, vegetable oil, sugar, salt and water, its fermentation, sheet forming and baking, according to the invention, in the preparation of the dough, a mixture of wheat flour of the first litter and flour from scorzoner is used in a weight ratio of 5: 1 to 13: 1, flour from scorzoner is prepared by preparing, cutting, and drying them in le microwave to a residual moisture content of about 20% with a microwave field power that ensures scorzoner is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying and cryo-grinding in liquid nitrogen, and the dough is prepared in the following ratio of components by weight with ± 5% accuracy:

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.

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 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 scorzoner is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73) and subjected to cryo-grinding in liquid nitrogen to obtain flour.

Wheat flour of the first grade and obtained from the described technology flour from scorzoner are mixed in a ratio by weight of from 5: 1 to 13: 1. Then, according to traditional technology, a dough is prepared containing a mixture of flour in prescription amounts, pressed baker's yeast, vegetable oil, sugar, salt and water. 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 taste and aroma in the absence of in the coffee recipe.

With a decrease in the relative content in the dough of flour from scorzoner 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.

Claims (1)

A method of producing coffee-flavored wafer bread, comprising preparing a dough containing a mixture of first-grade wheat flour and flour from another type of plant material, pressed baker’s yeast, vegetable oil, sugar, salt and water, fermenting, sheet-forming and baking, in this case, when preparing the dough, a mixture of wheat flour of the first grade and flour from scorzoner is used in a weight ratio of 5: 1 to 13: 1, flour from scorzoner is prepared by preparing, cutting, drying in a microwave field to residual moisture and about 20% with a microwave field power that ensures scorzonera is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying and cryo-grinding 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 pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water up to humidity 65-68%