RU2542118C1 - Method for production of cookies characterised by enhanced food value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used at bakery, confectionary industry and public catering enterprises. The method for production of cookies with enhanced nutritive value is as follows: one performs softened margarine beating with sugar-sand till a homogeneous mass production, addition of melange, starch syrup, chemical aerators dissolved in drinking water and stirring during 1 minute. Then one introduces flour of whole-ground gram; after stirring one adds prime grade wheat flour, kneads dough during 1-2 minutes, the kneading worm rotation frequency being 5-6 sec^-1, rolls out dough into a 6 mm thick sheet. Dough pieces are moulded to be round-shaped with corrugated edges and a diameter equal to 120 mm; baking is performed at a temperature of 215-220°C during 10-12 minutes. Dough with a 18% moisture content is prepared at the following recipe components ratio, g per 1 kg of the ready products: whole-ground gram flour - 315; prime grade wheat flour - 265; sugar sand - 161; margarine with fat weight fraction no less than 82% - 122; starch syrup - 137; melange - 27; sodium hydrocarbonate - 2.4; ammonium carbonate - 5.0; drinking water - 44.

EFFECT: invention consists in enhancement of the ready product quality, nutritive and biological value, sugar capacity reduction, storage life extension and flour confectionary goods range expansion due to exclusion of a major part of wheat flour from the formula and usage of non-traditional flour of whole-ground gram and starch syrup.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to a method for the production of shortcakes, and can be used at the enterprises of the baking, confectionery industry, catering.

The closest in technical essence and the achieved effect to the proposed one is a method for the production of milk cake, including knocking margarine with granulated sugar until it is completely dissolved, adding melange, milk, chemical baking powder dissolved in water, vanillin, premium wheat flour, kneading dough with moisture 20% for 1-4 minutes, rolling out the dough in the form of a layer with a thickness of 6-7 mm, molding blanks of round shape with a diameter of 95 mm, lubricating the surface of the dough pieces with melange and baking at t mperature 200-220 ^{° C} for 10-12 minutes [Collection of recipes of pastry and bakery products to foodservice [Text] / Ed. A.V. Pavlov. - St. Petersburg: Publishing House "Profession", 2001. - S. 259].

The disadvantage of this method of production of crusts is low nutritional and biological value, high sugar content, increased product strength, short shelf life.

An object of the invention is to develop a method for the production of shortcakes of high nutritional value, which allows to obtain high quality products with low sugar content, high nutritional and biological value, increase their shelf life and expand the range of flour confectionery.

A method of producing cakes of increased nutritional value, characterized in that they knock softened margarine with granulated sugar until a homogeneous mass is obtained, add melange, starch syrup, chemical disintegrants dissolved in drinking water, mix for 1 min, then add flour from whole-ground chickpea seeds and after mixing add premium baking wheat flour, knead the dough for 1-2 minutes at a kneading organ rotation speed of 5-6 s ^-1 , roll out the dough in the form of a layer 6 mm thick, mold the dough blank round shape with fluted edges 120 mm diameter, baking is carried out at a temperature of 215-220 ^C for 10-12 minutes, the dough moisture content of 18% was prepared with the following content of components Rx, g per 1 kg of finished product:

whole-ground chickpea flour 315 premium baking wheat flour 265 granulated sugar 161 margarine with a mass fraction of fat of at least 82% 122 starch syrup 137 melange 27 sodium bicarbonate 2,4 ammonium carbonate 5,0 drinking water 44

The technical result of the invention is to improve the quality of the finished product, its nutritional and biological value, reduce sugar consumption, extend the shelf life and expand the range of flour confectionery products by eliminating from the formulation most of the wheat flour, using non-traditional flour from whole-ground chickpea seeds and starch syrup.

A method of producing crusts of increased nutritional value is as follows.

Softened margarine with a mass fraction of fat of at least 82% is knocked down with granulated sugar until it is completely dissolved, starch syrup, melange, chemical disintegrants dissolved in drinking water - sodium bicarbonate and ammonium carbonate are added, mixed for 1 min, then flour is added from whole-ground chickpea seeds and after mixing, add premium baking wheat flour, knead the dough for 1-2 minutes at a kneading organ rotation speed of 5-6 s ^-1 . The dough with a moisture content of 18% is prepared with the following contents of the recipe components, g per 1 kg of finished product:

whole-ground chickpea flour 315 premium baking wheat flour 265 granulated sugar 161 margarine with a mass fraction of fat of at least 82% 122 starch syrup 137 melange 27 sodium bicarbonate 2,4 ammonium carbonate 5,0 drinking water 44

The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm and molded dough pieces of a round shape with corrugated edges with a diameter of 120 mm. The test workpiece is laid on the sheets prelubricated with vegetable oil, and baked at a temperature of 215-220 ^{° C} for 10-12 min.

Whole-ground chickpea flour is a valuable and fairly affordable source of proteins, fats, vitamins, macro- and microelements. It is characterized by the following average chemical composition (g of food substance / 100 g of product): water - 14.0, protein - 20.1, fat - 4.3, digestible carbohydrates - 46.2, dietary fiber - 12.4, ash - 3.0. The content of mineral substances in chickpea flour is (mg%): potassium - 960, calcium - 190, magnesium - 125, phosphorus - 440, iron - 2.6; vitamins (mg%): thiamine - 0.29, riboflavin - 0.51, pyridoxine - 0.55, niacin - 2.25, ascorbic acid - 3.87. Protein of chickpea flour has relatively high rates of essential amino acids, limiting in wheat varietal flour: lysine - 101%, threonine - 128%, phenylalanine and tyrosine - 133%.

Molasses starch gives the dough plasticity, and the finished product is soft, increases their hygroscopicity, preventing it from drying out. In addition, molasses is characterized by a low content of carbohydrates (dextrins, glucose, maltose) compared with granulated sugar and its use in the formulation allows to reduce the sugar content of the product.

The use of flour from whole-ground chickpea seeds, premium baking wheat flour, granulated sugar, margarine with a mass fraction of fat of at least 82%, starch syrup, melange and chemical disintegrants, such as sodium bicarbonate and ammonium carbonate, in the proposed formulation ratio, subject to the parameters the technological process helps to increase nutritional and biological value, reduce sugar intensity, obtain crusts with improved quality indicators and increase their shelf life.

A method of producing crusts of increased nutritional value is illustrated by the following examples.

Example 1 (prototype)

128 g of softened margarine and 282 g of granulated sugar are introduced into the whipper, whipped until sugar is completely dissolved, 28 g of melange and 100 g of cow's milk, 2.5 g of sodium bicarbonate and 5.1 g of ammonium carbonate dissolved in water are added, 0 , 25 g of vanillin, then 533 g of premium wheat flour is dosed and the dough is kneaded with a moisture content of 20% for 3 minutes.

The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm, the blanks of round products with a diameter of 95 mm are formed. Dough pieces are placed on sheets pre-lubricated with vegetable oil. The surface of the dough pieces is greased with melange and baked at a temperature of 210 ° C for 12 minutes.

Organoleptic, physico-chemical, and structural-mechanical indicators of the quality of crusts are presented in Table 1.

Example 2

122 g of softened margarine with a mass fraction of fat of 82% and 161 g of granulated sugar are added to the whipping machine, whipped until sugar is completely dissolved, 27 g of melange and 137 g of starch syrup, 2.4 g of sodium bicarbonate dissolved in 24 g of drinking water are added and 5.0 g of ammonium carbonate dissolved in 20 g of drinking water, then 315 g of flour from whole-ground chickpea seeds are dosed and after mixing 265 g of premium wheat flour is added, the dough is kneaded with a moisture content of 18% for 2 min at a kneading speed body 5 s ^-1 .

The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm, the blanks of round products with a diameter of 120 mm are formed. The dough pieces are laid on sheets pre-lubricated with vegetable oil and baked at a temperature of 215 ° C for 10 minutes.

Organoleptic, physico-chemical, and structural-mechanical indicators of the quality of crusts are presented in Table 1.

From table 1 it is seen that in organoleptic, physico-chemical and structural-mechanical quality indicators, the cakes prepared by the proposed method (example 2) surpass the prototype (example 1). Korzhiki have a pleasant taste and smell, a uniform brown surface color and saturated yellow - in kink due to the use of prescription components, characterized by an increased content of mono- and disaccharides, amino acids and other intermediate protein breakdown products. The use of flour from whole-ground chickpea seeds and starch syrup helps to obtain products of a softer structure, characterized by low values of elastic modulus and specific work on bending compared to the prototype, leads to a decrease in sugar content by 14% and to extend the shelf life of products from 3 to 5 days.

Analysis of the chemical composition (table 2) showed that the protein content in shortbread prepared by the proposed method increases by 47%, the content of digestible carbohydrates decreases by 8% compared with the prototype. The content of dietary fiber is increased by more than 2 times.

The total content of micronutrients increases several times: vitamins on average - 2 times, minerals - 3.5 times. Antioxidant activity increases by 2.5 times due to an increase in the content of antioxidant vitamins, trace elements (selenium, zinc, copper, manganese and iron), sulfur-containing amino acids (methionine, cysteine), as well as flavonoids with antioxidant properties.

The degree of satisfaction of the daily requirement of 100 g of the product prepared according to example 2 is,%: in protein - 12, dietary fiber - 13, phosphorus - 18, iron - 21.

Improved nutritional values of products: the biological value of protein is increased by 22.7%, the coefficient of biological effectiveness of fat is increased by 1.5 times due to the addition of essential amino acids with whole-ground chickpea flour, especially those that limit lysine and threonine in wheat flour, and polyunsaturated fatty acids - linolenic and linoleic.

If flour from whole-ground chickpea seeds and starch syrup is taken less, and granulated sugar is more than the declared recipe amount, then a positive effect is not achieved. If we take more flour from whole-ground chickpea seeds and starch syrup, and granulated sugar is less than the declared recipe quantity, then the organoleptic, physico-chemical and structural-mechanical indicators of the quality of the crusts deteriorate.

The proposed method for the production of crusts of high nutritional value allows you to:

- increase the nutritional and biological value of products;

- improve quality indicators;

- reduce sugar intensity;

- increase the content of dietary fiber;

- extend the shelf life;

- expand the range of flour confectionery.

Claims (1)

A method of producing crusts of increased nutritional value, characterized in that they knock softened margarine with granulated sugar until a homogeneous mass is obtained, add melange, starch syrup, chemical disintegrants dissolved in drinking water, mix for 1 min, then add flour from whole-ground chickpea seeds and after mixing add premium baking wheat flour, knead the dough for 1-2 minutes at a kneading organ rotation speed of 5-6 s ^-1 , roll out the dough in the form of a layer 6 mm thick, mold the dough blank round shape with fluted edges 120 mm diameter, baking is carried out at a temperature of 215-220 ^C for 10-12 minutes, the dough moisture content of 18% was prepared with the following content of components Rx, g per 1 kg of finished product:
whole-ground chickpea flour 315 premium baking wheat flour 265 granulated sugar 161 margarine with a mass fraction of fat of at least 82% 122 starch syrup 137 melange 27 sodium bicarbonate 2,4 ammonium carbonate 5,0 drinking water 44