RU2527512C1 - Soft waffles preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: soft waffles preparation composition includes a taste filler, a fat component, melange and wheat flour. The taste filler is represented by VITACEL apple fibres, orange fibres and stevioside at a ratio of 255:210:1. The fat component contains a mixture of palm and linseed oil taken at a ratio of 9:1 and preliminarily heated up to 30-35°C. The mixture initial components are used at the following ratio, wt %: taste filler - 30.4-38.3, fat component - 21.5-24.7, melange - 15.3-19.6, wheat flour - 24.9-28.3.

EFFECT: development of a formula of soft waffles with prevention effect and expansion of similar purpose flour confectionary products range.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery.

A known composition of wafer sheets, consisting of chickpea flour or a mixture of chickpea flour and wheat flour, yolks, sodium bicarbonate, phosphatides, salt and water (patent RU No. 2305942).

The disadvantage of these wafer sheets is the dependence of the quality indicators of the sheets from the quality indicators of raw materials.

Closest to the claimed is a composition for soft wafers containing oil, flour, salt, eggs, vanillin, sugar (http://rezept-ot-bistrooff.ru/2012/02/12/recept-myagkix-vafel-dlya-elektrovafelnicy -serdechki / date of treatment 02/12/2013).

The disadvantage of these wafers is high calorie content and low nutritional value.

The problem solved by the invention is the development of the formulation of soft wafers with a preventive effect, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to increase the nutritional value of the product, reducing the consumption of wheat flour.

The technical result is achieved in that the composition for the preparation of soft wafers, including a flavoring filler, a fat component, melange, wheat flour, as a flavoring filler contains a mixture of apple fibers VITACEL, orange fibers and stevioside in a ratio of 255: 210: 1, as a fat component contains a mixture of palm and linseed oil, taken in a ratio of 9: 1 and preheated to a temperature of 30-35 ° C.

The components for the preparation of the filling are taken in the following ratio of the starting components of the mixture, wt.%:

flavor filler 30.4-38.3 fat component 21.5-24.7 melange 15.3-19.6 wheat flour 24.9-28.3

VITACEL apple fibers are ballast substances obtained from carefully processed dried apples. They do not release bound water during the baking process, which provides the desired effect of freshness of the apple fiber. They contain 60% of ballast substances - cellulose and hemicellulose, with 55-65% of them insoluble. VITACEL apple fibers have a high moisture absorption (up to 1:11) and fat-binding ability (up to 1:12) due to the unique natural capillary structure of the fibers.

The use in the recipe of soft wafers of orange fibers, extracted from the cellular material of dried orange pulp precisely by mechanical processing, without using chemicals, by opening and expanding the structural cell of the orange fiber, allows to improve taste characteristics, enrich with dietary fiber, reduce the content of fat component up to 50% and calorie content of the product.

Used linseed oil contains essential fatty acids ω-3, ω-6 and ω-9, which have a positive effect on the cardiovascular system, and also increase the metabolic activity of the liver, which is confirmed by a lower content of neutral lipids and cholesterol in this organ.

When studying the influence of linseed oil on the rheological properties of palm oil, it was found that the introduction of linseed oil in the mass affects the quality of soft wafers. The optimal ratio (9: 1) of palm and linseed oils, capable of stabilizing oxidative and hydrolytic processes, as well as good binding of dietary fiber in the waffle test due to their high fat-binding ability, has been experimentally established. When making linseed oil, the plasticity of the dough increases and the viscosity decreases.

Flour confectionery, including soft waffles, can be considered as one of the types of food products that can be classified as preventive due to the use of dietary fiber. This allows not only to reduce the energy value of soft wafers, but also to enrich them with the necessary biologically valuable components.

When VITACEL apple fibers and orange dietary fibers are added to the soft waffle product formulation, the moisture content of the dough slightly increases, while the moisture content of the finished wafers remains unchanged.

The wetness of food products characterizes their ability to absorb liquid over a certain period of time. This indicator correlates with the porosity and hygroscopicity of the product for which it is determined.

To determine the wettability, we used the standard technique and the device proposed in GOST 10114-80 “Pastry, flour. Method for determining wetness. " The method is based on establishing an increase in the mass of flour confectionery products when immersed in water at a temperature of 20 ° C for 4 minutes.

The experimental samples of wafers with dietary fibers have a wettability higher than that of the control sample, due to the high water absorption capacity of apple and orange dietary fibers and their influence on the development of porosity of wafers.

The rheological properties of soft wafers are empirically dependent on the dosage of dietary fiber.

The solidification temperature of wafer products characterizes that minimum temperature, after which the products completely lose their ability to deform, and therefore the process of forming wafers should occur above this temperature.

In the first 30 minutes, the temperature of the wafers drops to 35 ° C, and then gradually drops to room temperature within 20 minutes, so the soft wafers retain their plasticity for 50 minutes, which allows you to apply the filling without increasing the amount of marriage.

Along with good physicochemical properties, soft wafers with apple and orange dietary fibers also have high organoleptic characteristics. Wafers have a more intense and uniform color. The uniform structure of porosity, pleasant taste and aroma in comparison with the prototype.

However, a change in the ratio of dietary fiber and stevioside leads to an increase in the density of finished wafers, insufficiently developed porosity and small pores. The research results showed that an increase or decrease in the ratio of the components of the flavoring filler adversely affects the organoleptic and rheological indicators.

The technological process for preparing soft wafers includes the following operations.

The dough is kneaded in a turbomixer, where, using a dispenser of bulk components, a flavoring filler is supplied, consisting of a mixture of apple fibers VITACEL, orange fibers and stevioside in a ratio of 255: 210: 1 and using a dispenser of liquid components melange and a mixture of palm and linseed oil in a ratio of 9 : 1, preheated to a temperature of 30-35 ° C. The flavoring filler is mixed with the emulsion, which includes melange and the fat component, until a finely dispersed emulsion is formed. After that, load half the amount of flour and mix for about 3 minutes, then the rest of the flour and knead until the dough is ready for 7-10 minutes, starting from the moment all the flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking is 6-8 minutes, humidity is not more than 17%. The dough is obtained in normal quality at a temperature of 20 ° C to 15 ° C.

Then the soft waffles are fed for cooling into the arched cooler-stabilizer. Next, the wafers are transferred to an automatic rejection unit and then transported to a cutting machine for cutting products of the right size and their lamination. With the help of the conveyor, the wafers fall on the packaging in packs.

Case Studies

Example 1

The preparation of soft wafers according to the above technology in the following ratio of the starting components of the mixture, wt.%:

flavor filler 30,4 fat component 24.7 melange 16.6 wheat flour 28.3

Qualitative and quantitative indicators of the obtained soft wafers are shown in Table 1.

Example 2

The preparation of soft wafers according to the above technology in the following ratio of the starting components of the mixture, wt.%:

flavor filler 33,2 fat component 22.3 melange 17.3 wheat flour 27,2

Qualitative and quantitative indicators of the obtained soft wafers are shown in Table 1.

Example 3

Preparation of soft wafers according to the above technology in the following initial ratio of the components of the mixture, wt.%:

flavor filler 38.3 fat component 21.5 melange 15.3 wheat flour 24.9

Qualitative and quantitative indicators of the obtained soft wafers are shown in Table 1.

The use of dietary fiber in the production of soft wafers not only allows you to get products that have a positive effect on the physiological functions of the human body, but also reduce the energy value of the finished product. In addition, the use of these fibers makes it possible to change some technological properties of semi-finished and finished products, including increasing water absorption capacity, influencing the formation of rheological properties, and enhancing taste and aroma.

Table 1 The effect of ingredient compositions on the quality of soft waffles Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: Color Light yellow
color, heterogeneous Yellow color, uniform Light brown, uniform Dark yellow, patchy Porosity The pores are small, evenly distributed inside the wafers Medium sized pores evenly distributed inside wafers Porosity is well developed, pores are medium in size, evenly distributed inside wafers The pores are small, clogged. Appearance The shape is correct, the surface with a clear pattern. Wafers the same size Physical and chemical indicators: mass fraction of moisture test,% 29.5 30.5 30.7 32,0 relative density of the test, g / cm ³ 1.01 1.09 1,095 1,126 wetness,% 186.42 194.92 199.68 201.65 mass fraction of fat in terms of SV,% 26,4 22.6 18.7 17.6 mass fraction of total sucrose sugar in terms of CB,% 23.13 lack of lack of lack of The content of dietary fiber, g 0.08 3.45 3.73 4.04

Claims (1)

Composition for preparing soft wafers, including a flavoring filler, fat component, melange, wheat flour, characterized in that it contains a mixture of apple fibers VITACEL, orange fibers and stevioside in the ratio 255: 210: 1 as a flavoring filler, and contains a mixture as a fat component palm and linseed oil taken in a ratio of 9: 1 and preheated to a temperature of 30-35 ° C, in the following ratio of the starting components of the mixture, wt.%:
flavor filler 30.4-38.3 fat component 21.5-24.7 melange 15.3-19.6 wheat flour 24.9-28.3