RU2547461C1 - Sponge semi-product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one proposes a sponge semi-product including prime grade wheat flour, potato starch, sugar sand, melange, essence and air puffed pearl barley and buckwheat groats milled into particles sized 100·10-6 m at the following initial components ratio, wt %: prime grade wheat flour - 13.84-16.91; air puffed groats - 5.93-7.25; potato starch - 4.88-5.96; sugar sand - 24.41-29.83; melange - 40.69-49.73; essence - 0.25-0.31.

EFFECT: imparting functional properties to the sponge semi-product by way of its enrichment with nutritive fibres with simultaneous increase of storage life, reduction of the prime cost by way of base raw materials expenditure decrease and sponge semi-products range expansion.

2 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry and public catering, namely to the production of semi-finished products for confectionery.

Known biscuit cake mix, on the basis of which rolls, cakes and pastries are prepared, and is also used to decorate the surface of confectionery products. The composition of the dough for the production of semi-finished biscuit includes wheat flour of the highest grade in the amount of 21.97%, potato starch in the amount of 5.42%, granulated sugar in the amount of 27.12%, melange in the amount of 45.21%, the essence in the amount of 0 , 28% (Collection of recipes for flour confectionery and bakery products for public catering establishments. Compiled by doctor of economic sciences A.V. Pavlov. St. Petersburg: Gidrometeoizdat, 1998, pp. 12-16). The disadvantage of this method of preparing a biscuit cake mix is that the main recipe component - premium wheat flour is poor in fiber content (less than 3.5%), as well as micro and macro elements (mg%: Na = 8; K = 122; Ca = 18; Mg = 16; P = 86; Fe = 1,2), and therefore the semi-finished product and confectionery based on it do not have functional properties (Chemical composition of Russian food products: Reference [Text] // edited by member- correspondent of Moscow Aviation Institute, professor IM Skurikhin and academician of the Russian Academy of Medical Sciences, professor V.A. Tutelyan. - M .: DeLi print, 2002. - 236 p.).

There is a method of increasing the nutritional value of a biscuit cake mix by introducing Beneo ™ ST inulin, or Beneo ™ P95 oligofructose, or Beneo ™ Synergy1 oligofructose enriched inulin, in an amount of 30% by weight of granulated sugar and 19% by weight of melange on a dry matter basis. The disadvantage of this method is that the additive must be pre-soaked for 1 hour, which leads to a decrease in production volumes due to the complexity of the technology (RU 2467577 C1, 11.27.2012).

There are also known ways to increase the nutritional value of a biscuit cake mix by replacing part of the sugar with meadow clover syrup (RU 2467576 C1, 11/27/2012), or by introducing Densoya soy protein isolate in combination with sugar sorghum syrup and churn paste (RU 2453119 C1, 20.06. 2012), either by the introduction of whey, gum arabic, carrageenan, sodium alginate, sweeteners (RU 2452184 C1, 06/10/2012), or by the introduction of activated powder chalk (RU 2437539 C1, 12/27/2011), or by the administration of arabinogalactan powder from Siberian larch and Gmelin (RU 2430614 C1, 10/10/2011) and other methods.

The problem to which the invention is directed, is to give the biscuit semi-finished product functional properties by enriching it with dietary fiber, while increasing the shelf life, reducing costs by reducing the consumption of basic raw materials and expanding the range of biscuit semi-finished products.

The problem is solved in that in a biscuit cake mix containing baking wheat flour of the highest grade, potato starch, granulated sugar, melange, essence, according to the invention, as the filler, crushed cereal is crushed to a particle size of not more than 100 · 10 ^-6 m at the following ratio of components:

Premium wheat flour 13.84-16.91 Shredded Blasted Groats 5.93-7.25 Potato starch 4.88-5.96 Granulated sugar 24.41-29.83 Melange 40.69-9.73 Essence 0.25-0.31

As an additive from blasted cereals, for example, pearl barley or buckwheat, or any other cereal, is used.

The technology for producing blasted cereals involves the processing of pre-moistened raw materials under excessive pressure and temperature, resulting in loosening of the structure, which leads to a decrease in bulk density. In addition, during the processing of cereals, the polysaccharides decompose into low molecular weight dextrins, and therefore, the digestibility of the product increases significantly. Krupa acquires a delicate, airy, crispy texture.

The content of dietary fiber in flour obtained, for example, from exploded pearl barley, is in the range of 8-11%, which is three times higher compared to wheat flour.

In order to determine the effect of the additive on the form of moisture bond in the studied samples of the biscuit cake mix, the samples were studied using differential thermal analysis. Differential thermal analysis allows you to establish the direction and magnitude of the change in enthalpy associated with a change in the moisture content in the samples of the biscuit cake mix. The thermoanalytical curves used for quantitative processing by the non-isometric kinetics method simultaneously record changes in temperature, mass, and enthalpy (T, TG, DTA, DTG curves).

The T curve shows the temperature increase of the studied object over time, the TG curve characterizes the mass loss depending on the temperature of the studied object, the DTG curve shows the rate of decrease, and the DTA curve shows the thermal effects of the reactions under a linearly increasing temperature.

When analyzing Figures 1 and 2, particular attention should be paid to the nature of the DTG curves. In the study of the prototype (Figure 1) in the range from 10 to 65 min, there is a significant reduction in mass associated with the removal of loosely bound moisture from the sample, which is expressed by a significant deflection of the curve. When analyzing the test sample of the biscuit cake mix with the proposed additive (Figure 2), the deflection of the DTG curve is less pronounced, which indicates the ability of the additive to firmly bind moisture, preventing its exit. Thus, the results of differential thermal analysis showed that when replacing wheat flour with flour obtained from exploded pearl barley, the content of weakly bound moisture decreases in the baked biscuit cake and the content of chemically bound moisture increases (see Figures 1 and 2).

The redistribution of moisture affects the development of microorganisms in samples of biscuit cake mix during storage (Table 1).

Table 1 The influence of the storage process on the microbiological assessment of the quality of biscuit semi-finished products prepared using traditional and new technology Types of technology Microbiological indicators of the quality of the biscuit cake mix depending on the shelf life KMAFANM, CFU / g Mold, cfu / g Yeast CFU / g at the beginning of the term Traditional 0.410 ² No No New 0.410 ² No No 24 hours Traditional 0.5 · 10 ² No No New 0.410 ² No No

48 hours Traditional 0.8 · 10 ² No No New 0.6 · 10 ² No No 72 hours Traditional 1.4 · 10 ² No No New 0.910 ² No No

It should also be noted that in classical technology, at the end of the churning process, flour mixed with potato starch is introduced into the resulting mass, mixed for no more than 15 seconds and immediately deposited on sheets. In the case of an increase in the churning time, due to the presence of gluten in the wheat flour, the structure of the churned mass is significantly compacted and the product turns out to be “tightened”, which is unacceptable marriage for confectionery products based on biscuit cake mix. Replacing part of the flour with crushed blasted cereal reduces the amount of gluten and, as a result, reduces the likelihood of obtaining a “tightened” biscuit cake mix.

Example. To obtain 10.0 kg of biscuit semi-finished product of the proposed composition, 5.79 kg of mélange and 3.47 kg of granulated sugar without heating or (to accelerate churning) with preheating to 40 ° C are churned in a churning machine at first with a small, then with a large number revolutions for 30-40 minutes to increase the volume by 2.5-3.0 times. Before the end of the whipping, add 1.97 kg of flour mixed with 0.70 kg of potato starch, 0.04 kg of essence, and mix for no more than 20 seconds. Flour should be introduced in 2-3 doses.

Ready dough should be lush, well saturated with air, evenly mixed, without lumps and have a cream color. Humidity test 35-37%.

The biscuit dough is immediately poured into baking sheets or molds that are pre-greased or covered with paper. Baking trays and molds are filled to ¾ of the height, so that the dough does not pass over the sides when lifting.

The baking time is 50-55 minutes at a temperature of 195-200 ° C or 40-45 minutes at a temperature of 205-225 ° C. The baked biscuit is cooled for 20-30 minutes, removed from baking sheets or molds and left to stand for 8-10 hours at a temperature of 15-20 ° C. After that, the paper is removed, the biscuit is smoothed out.

The shape of the semi-finished product is rectangular, round or oval. The thickness of the biscuit is 30-40 mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic. Color - from yellow to light brown.

Humidity of the baked semi-finished product 25.00 ± 3.0%.

Claims (1)

Semi-finished biscuit product, including premium wheat flour, potato starch, granulated sugar, melange, essence and crushed pearl barley or buckwheat, crushed to a particle size of 100 · 10 ^-6 m, in the following ratio of initial components, wt.%:
premium wheat flour 13.84-16.91 crushed blasted groats 5.93-7.25 potato starch 4.88-5.96 granulated sugar 24.41-29.83 melange 40.69-49.73 essence 0.25-0.31

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