RU2579261C1 - Method of producing waffle crisp breads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is a method for production of waffle crisp breads envisages preparation of raw material in the form of wheat flour, egg powder, fat component, milk-protein component, a flavouring component, food soda, making of dough, dough moulding, baking, packing and packaging. During dough preparation one additionally introduces pumpkin flour with wheat flour taken at a ratio as 1:1, the fat component is represented by maize oil and lecithin, and the milk-protein component, one introduces dry milk cheese whey, the taste component-acrylic salt. Dough is prepared by two-stage method, for this purpose at first stage one mixes the egg powder, dry milk cheese whey, corn oil, lecithin, culinary salt, acrylic salt and 30% of water to obtain a homogeneous consistency, and at the second stage is the rest amount of water with temperature not above 18°C, 60% of the mixture of wheat flour and pumpkin flour mixed 6-8 minutes, then gradually introduces the remaining flour. After mixing of the ready dough is filtered through a sieve with cells 2 mm, with the following initial components ratio, wt%: wheat flour - 14.5-16.4; pumpkin flour - 14.5-16.4; dry milk whey 2.8-3.3; egg powder 3.1-4.8; corn oil 0.6-1.25; lecithin 0.2-0.25; baking soda - 0.15-0.30; acrylic salt 0.12-0.36; water - the rest. Pumpkin flour is produced by cutting pumpkin pulp into pieces and dried under action of infrared radiation at temperature of 60-65°C to residual moisture content 5-8% and grinding to particle size of not more than 200 mcm.

EFFECT: invention provides reduced caloric content of the product, higher content of food fibres, improved rheological properties of dough, wider colour gamma of articles.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of wafer bread.

A known method of producing crispbread (patent RU No. 2363161), characterized in that the hops extract is first prepared in a single-stage method from granulated hops and water, for which granulated hops and water are mixed in a ratio of 1:88 mass fractions, the resulting mixture is kept for 60 minutes at a temperature of 100 ° C, then prepare a nutrient mixture for liquid rye sourdough from flour, water and hop extract taken in an amount of 2-6% by weight of water in the nutrient mixture, liquid rye sourdough is fermented to an acidity of 9-13 ° and use They call it to the production cycle, prepare the dough, ferment it, pour it on baking sheets, proofing, pricking, baking, cutting and drying the finished product.

The disadvantage of these breads is the use of expensive raw materials, which increases the cost of the product.

Closest to the claimed method is a method for the production of wafer bread "Elizabeth" (patent RU No. 2311782), which provides for the preparation of raw materials, preparation of the dough, its molding, baking, cutting of the sheets into separate products, packaging and packaging, while the dough is prepared in a single-stage way in a turbo-mixing machine, for which water and raw materials are mixed for 5-8 minutes at a temperature of 20-25 ° C, which includes wheat flour, rye flour, starch, deodorized vegetable oil, whole milk powder, egg powder, sodium d uuglekisly saline and homogenized to yield, consistency tonkotekuschey humidity 55-80% with a yield in the range 220-560 Test% on 100 parts by weight flour, molding the dough is carried out by casting its dose directly to the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2.5-7.0 minutes at a temperature of 120-250 ° C, and the finished sheets before cutting pass through the device to relieve tension.

The disadvantages of this wafer bread are low organoleptic, dietary properties, due to the low content of dietary fiber, as well as high calorie content.

The problem solved by the invention is the development of a method for the production of wafer bread with dietary and preventive effects, as well as expanding the range of products for this purpose.

The technical result of the invention is to reduce the calorie content of the product, increase the content of dietary fiber, improve the rheological parameters of the test and organoleptic indicators - the appearance and color of the finished product.

The technical result is achieved in that in a method for the production of wafer bread, which provides for the preparation of raw materials in the form of wheat flour, egg powder, fat component, milk-protein component, flavor component, baking soda, preparation of the dough, its molding, baking, packaging and packaging, with in the preparation of the dough, pumpkin flour is additionally added, taken in the ratio with wheat flour as 1: 1, corn oil and lecithin are used as the fat component, and dry powder is used as the milk-protein component milk cheese whey, the pan-salt is used as a flavoring component, while the dough is prepared in a two-stage way, for which egg powder, dry milk cheese whey, corn oil, lecithin, soda, pan-salt and 30% of the norm of water are mixed in the first stage until a homogeneous consistency is obtained, and at the second stage, the remaining amount of water with a temperature of not higher than 18 ° C is introduced, 60% of a mixture of wheat flour and pumpkin flour, mixed for 6-8 minutes, then the rest of the flour is gradually introduced, and after kneading the finished dough rosssev through a sieve with 2 mm cells, in the following ratio of the starting components, wt. %:

Wheat flour 14.5-16.4 Pumpkin flour 14.5-16.4 Dry milk cheese whey 2.8-3.3 Egg powder 3.1-4.8 Corn oil 0.6-1.25 Lecithin 0.2-0.25 Baking soda 0.15-0.30 Pan salt 0.12-0.36 Water rest

Pumpkin flour is obtained by cutting pumpkin pulp into pieces, followed by drying under the influence of infrared radiation at a temperature of 60-65 ° C to a residual moisture content of 5-8% and grinding to a particle size of not more than 200 microns.

The pulp of pumpkin fruits contains sugar (from 3 to 11%), starch (15-20%), vitamins C (8 mg /%), B ₁ B ₂ , B ₅ , E, carotene - 5 mg / 100 g wet weight , nicotinic acid, trace elements (copper, cobalt, zinc, etc.), salts of potassium, calcium, magnesium, iron, pectin, fiber, proteins, enzymes.

Using infrared drying for the pulp of a pumpkin allows you to save valuable components in their native state. The pulp of pumpkin helps to remove chloride salts from the human body. Pumpkin contains flavonoids with antioxidant properties (hesperidin, etc.), flavonols, terpenoids, which play an important role in the prevention of heart disease and are involved in the prevention of lung cancer and colon cancer. Pumpkin activates metabolic processes in the liver and is recommended as a diet. It is perfectly absorbed by the body, and its energy value is quite low - 23 kcal / 100 grams. Due to the content of pectin in the pumpkin, it helps to eliminate bad cholesterol, thereby becoming an excellent remedy for atherosclerosis.

Experimentally, the optimal ratio of making flour from pumpkin to wheat flour was found to be 1: 1.

Dry milk whey contains less protein (protein content up to 20-25%) than in whole milk powder (protein content up to 52%). About 50% of milk solids, including 88-94% of milk sugar, 6-12% of milk fat, 59-65% of mineral substances, fat and water soluble vitamins (B ₁ , B ₂ , B ₁₂ , C, A). The energy value of whey is 36% of the energy value of whole milk, and the biological value is approximately the same, which makes it advisable to use it in dietary nutrition.

Dietary and prophylactic foods include limiting the amount of salt. Due to the fact that the harmful effect of salt is due to excess sodium, the food composition contains pan-salt as a flavoring component. Pan-salt is a salt with a low sodium content (includes an additional 25-40% KCl and about 10% Mg (SO ₄ ) ₂ , as well as iodine and the amino acid lysine, which neutralizes the metallic taste of the salt). Salt is involved in maintaining and regulating the water-salt balance in the body, sodium-potassium ion exchange.

In a method for producing wafer bread, corn oil and lecithin are used. Lecithin is a natural emulsifier. The main advantage of lecithin and corn oil (over other types of vegetable oils) is its rather high content of tocopherol (vitamin E), a strong antioxidant that protects the body from early aging. The high content of unsaturated fatty acids (linolenic and arachidonic acids), phosphatides contained in corn oil, contributes to the normalization of cholesterol metabolism in metabolic processes in the body. Experimentally, the optimal dosage of corn oil was determined, while increasing the dosage contributed to a decrease in the elastoplastic properties of the dough, and the introduction of a smaller amount does not produce a noticeable effect.

The technological process of making wafer bread includes the following operations.

Egg powder, dry milk whey, corn oil, lecithin, baking soda, pan-salt and 30% normal water are mixed until a homogeneous consistency is obtained. The remaining amount of water with a temperature not exceeding 18 ° C, 60% of a mixture of wheat flour and pumpkin flour is added, mixed for 6-8 minutes, then the rest of the flour is gradually introduced

Knead the dough until cooked for 15 minutes. The finished dough is filtered through a sieve with 2 mm cells. The dough should be well mixed, without lumps. The humidity of the finished dough is 65-67%, at a lower humidity, a prolonged dough can be obtained, which makes wafer breads bake poorly, and with excessive humidity, swelling increases and the baking time is longer. The temperature of the dough should be 18-22 ° C, at a higher temperature the dough becomes very viscous due to the greater swelling of gluten proteins.

A two-stage method for making dough improves its rheological parameters, which further determines the increased consumer properties of wafer bread.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking 2.5-3 minutes at a temperature of 210-225 ° C, humidity not more than 8%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 60-65% for 25-35 minutes. Ready-made wafer bread is packed and packaged in packs.

In this case, the following ratios of the starting components, wt. %:

Wheat flour 14.5-16.4 Pumpkin flour 14.5-16.4 Dry milk cheese whey 2.8-3.3 Egg powder 3.1-4.8 Corn oil 0.6-1.25 Lecithin 0.2-0.25 Baking soda 0.15-0.30 Pan salt 0.12-0.36 Water rest

The pumpkin flour used in the production method is obtained by cutting pumpkin pulp into pieces, followed by drying under the influence of infrared radiation at a temperature of 60-65 ° C to a residual moisture content of 5-8% and grinding to a particle size of not more than 200 microns.

Examples of specific performance.

Example 1

Egg powder, dry milk whey, corn oil, lecithin, baking soda, pan-salt and 30% normal water are mixed until a homogeneous consistency is obtained. The remaining amount of water with a temperature not exceeding 18 ° C, 60% of a mixture of wheat flour and pumpkin flour is added, mixed for 6 minutes, then the rest of the flour is gradually introduced. Knead the dough until cooked for 15 minutes. The finished dough is filtered through a sieve with 2 mm cells. The dough should be well mixed, without lumps. The humidity of the finished dough is 65%, the temperature of the dough is 18 ° C.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking 2.5 min at a temperature of 215 ° C, humidity not more than 8%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 65% for 30 minutes. Ready-made wafer bread is packed and packaged in packs. In this case, the following ratios of the starting components, wt. %:

Wheat flour 14.5 Pumpkin flour 14.5 Dry milk cheese whey 3 Egg powder 4.8 Corn oil 1,1 Lecithin 0.25 Baking soda 0.2 Pan salt 0.25 Water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Example 2

Egg powder, dry milk whey, corn oil, lecithin, baking soda, pan-salt and 30% normal water are mixed until a homogeneous consistency is obtained. The remaining amount of water with a temperature not exceeding 18 ° C, 60% of a mixture of wheat flour and pumpkin flour is added, stirred for 8 minutes, then the rest of the flour is gradually introduced. Knead the dough until cooked for 15 minutes. The finished dough is filtered through a sieve with 2 mm cells. The dough should be well mixed, without lumps. The humidity of the finished dough is 67%, the temperature of the dough is 20 ° C.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking 2.5 min at a temperature of 215 ° C, humidity not more than 8%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 66% for 30 minutes. Ready-made wafer bread is packed and packaged in packs. In this case, the following ratios of the starting components, wt. %:

Wheat flour 16,4 Pumpkin flour 16,4 Dry milk cheese whey 3.3 Egg powder four Corn oil 1.25 Lecithin 0.2 Baking soda 0.15 Pan salt 0.36 Water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Example 3

Egg powder, dry milk whey, corn oil, lecithin, baking soda, pan-salt and 30% normal water are mixed until a homogeneous consistency is obtained. The remaining amount of water with a temperature not exceeding 18 ° C, 60% of a mixture of wheat flour and pumpkin flour is added, stirred for 7 minutes, then the rest of the flour is gradually introduced. Knead the dough until cooked for 15 minutes. The finished dough is filtered through a sieve with 2 mm cells. The dough should be well mixed, without lumps. The humidity of the finished dough is 67%, the temperature of the dough is 20 ° C.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking 2.5 min at a temperature of 225 ° C, humidity not more than 8%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 68% for 30 minutes. Ready-made wafer bread is packed and packaged in packs. In this case, the following ratios of the starting components, wt. %:

Wheat flour 15,2 Pumpkin flour 15,2 Dry milk cheese whey 2,8 Egg powder 3,1 Corn oil 0.6 Lecithin 0.22 Baking soda 0.30 Pan salt 0.12 Water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Using the proposed production method allows you to maximize the use of the chemical composition of the proposed raw materials while improving the consumer properties of wafer bread.

Industrial applicability.

The authors of the claimed technical solution made prototypes of this product, tests of which confirmed the achievement of the technical result.

The claimed technical solution is implemented using industrially produced means and materials and can be manufactured at a food enterprise.

Claims (2)

1. A method for the production of wafer bread, comprising preparing raw materials in the form of wheat flour, egg powder, fat component, milk protein component, flavor component, baking soda, preparing dough, molding, baking, packaging and packaging, characterized in that in preparation the dough is additionally made with pumpkin flour, taken in the ratio with wheat flour as 1: 1, corn oil and lecithin are used as the fat component, and dry milk cheese cheese is added as the milk-protein component short taste, pan-salt as a flavoring component, while the dough is prepared in a two-stage way, for which egg powder, dry milk cheese whey, corn oil, lecithin, baking soda, pan-salt and 30% normal water are mixed at the first stage obtain a homogeneous consistency, and at the second stage, the remaining amount of water with a temperature not exceeding 18 ° C is introduced, 60% of a mixture of wheat flour and pumpkin flour, mix for 6-8 minutes, then the rest of the flour is gradually introduced, and after kneading the finished dough, filter without sieve with 2 mm cells, in the following ratio of starting components, wt.%:
Wheat flour 14.5-16.4 pumpkin flour 14.5-16.4 dry milk cheese whey 2.8-3.3 egg powder 3.1-4.8 corn oil 0.6-1.25 lecithin 0.2-0.25 baking soda 0.15-0.30 pan salt 0.12-0.36 water rest 2. The method of manufacturing wafer breads according to claim 1, characterized in that the pumpkin flour is obtained by cutting pumpkin pulp into pieces, followed by drying under the influence of infrared radiation at a temperature of 60-65 ° C to a residual moisture content of 5-8% and grinding to size particles no more than 200 microns.