RU2518002C2 - Gingerbread products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages cooked dough preparation (with a mixture of wheat flour and oyster plant flour (produced according to preset technology) used for scalding), moulding, baking and glazing.

EFFECT: produced cooked gingerbreads have increased volume combined with uniform porosity preservation.

1 ex

Description

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

A known method for the production of gingerbread products, which includes preparing the recipe components, preparing a syrup from sugar and starch syrup, brewing wheat flour with it, kneading with dough, keeping it to cool, adding margarine, soda, ammonium carbonate, flavoring and drinking water, re-mixing, molding, baking and glazing (Technology of confectionery production. / Under the editorship of Rapoport A.L. - M.-L.: Pishchepromizdat, 1940, p. 352-401).

The technical result of the invention is to increase the volume of the target product while maintaining uniform porosity.

This result is achieved in that in a method for the production of gingerbread products, which involves preparing the recipe components, preparing a syrup from sugar and starch syrup, making flour, kneading it with dough, keeping it to cool, adding margarine, soda, ammonium carbonate, flavoring and drinking water, re-mixing, molding, baking and glazing, according to the invention for brewing using a mixture of wheat flour and oat root flour, taken in a ratio by weight of about 8: 1, m oat root bite is prepared by preparing, cutting, drying it 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, drying by the convective method to a residual moisture content of about 5% 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 547.8 sugar 252.6 starch syrup 110.6 margarine 49.7 soda 1.68 ammonium carbonate 6.1 flavor 3.29 water to a dough moisture of 23%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared 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 caramelization of sugars, deterioration in the taste and aroma of gingerbread. Drying in the microwave field at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a decrease in the number of pores and the formation of unbaked zones in 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 organoleptic properties of the target product with minimal specific energy consumption.

Then the oat root is dried by convective method to a residual moisture content of about 5% and subjected to cryo-grinding in liquid nitrogen to obtain flour.

Prepared wheat flour and oatmeal flour are mixed in a weight ratio of about 8: 1.

Sugar, starch syrup and drinking water are loaded into a digester with a stirrer, mixed with heating until sugar is completely dissolved and cooled to a temperature of 50-65 ° C, after which a flour mixture is gradually added to the resulting syrup with constant stirring. Stirring is carried out until a uniform consistency of the test is achieved.

The resulting dough is unloaded onto trays greased with vegetable oil and kept in a refrigerator until a temperature of 25-27 ° C is reached.

Margarine, soda, carbon ammonium salt, a fragrance in the form of dry perfumes or essences and drinking water are added to the chilled dough in prescription amounts. The dough is re-kneaded, molded, baked and glazed using traditional technology to obtain custard gingerbread.

The resulting target product was compared with the commercially available Northern custard gingerbread, produced by traditional technology.

The experimental fracture product did not visually differ from the control sample, but had a density of 20-22% less, which is the basis for approval of an increase in the volume of products due to an increase in the number of pores.

Claims (1)

A method for the production of gingerbread products, which includes preparing the recipe components, preparing a syrup from sugar and starch syrup, making flour, kneading it with dough, holding it for cooling, adding margarine, soda, carbon ammonium salt, flavoring and drinking water, re-mixing, molding, baking and glazing, characterized in that a mixture of wheat flour and oat root flour, taken in a ratio by weight of about 8: 1, is used for brewing, oat root flour is prepared by preparation, cutting, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, drying by convection method to a residual moisture content of about 5% 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 547.8 sugar 252.6 starch syrup 110.6 margarine 49.7 soda 1.68 ammonium carbonate 6.1 flavoring 3.29 water to a dough moisture of 23%.