RU2598040C2 - Method of sponge semi-product for production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry and public catering. Disclosed is method for production of sponge semi-product, including beating up melange with sugar sand for 30-40 minutes to increase volume in 2.5-3 times, beating barley flour mixed with sugar sand at ratio of 1:1 and water in ratio of 3:7, after that, in beaten melange-sugar mixture added whipped water-and-flour mixture with barley flour, adding pre-mixed wheat flour and potato starch, essence and mixing for not more than 15 s, dough is formed and baked, wherein components are used at following ratio, g per 1 kg of ready semi-product: melange 578.5, sugar sand 347.1, water 262.5, premium wheat flour 168.7, barley flour 112.5, potato starch 97.5, essence 3.47.

EFFECT: invention consists in improvement of quality of sponge semi-product due to improvement of specific volume and porosity of sponge semi-product, enrichment with food fibres, vitamins and minerals.

1 cl, 4 tbl, 1 ex

Description

The invention relates to the food industry and catering and can be used in the production of biscuit cake mix.

A known method for the production of semi-finished biscuit, including mixing rye peeled flour with water in a ratio of 3: 7, keeping at a temperature of 20 ° C for 1 h, beating the mixture for 3-5 minutes, whipping melange with sugar until an increase in volume of 2, 5-3 times, mixing whipped water-flour and melange-sugar mixtures, adding starch and essence (RF Patent 2256329, A21D 13/08, publ. 20.07.2005, bull. No. 20).

The disadvantages of this method are the long preparation of rye flour for use, as well as a low mass fraction of protein in the products.

A known method for the production of semi-finished biscuit, which involves beating sugar with melange, mixing oatmeal with water in a ratio of 1: 4 and keeping the mixture for 2 hours at a temperature of 25 ° C, followed by beating for 2.5-4.0 minutes the introduction of the mixture into a whipped mixture of granulated sugar and melange and the addition of wheat flour, and the ratio of oat flour and wheat flour is 4: 6 (RF Patent 2391003, A21D 13/08, publ. 10.06.10, bull. No. 16).

The disadvantages of this method are the difficulty of preparing raw materials for use, low physico-chemical quality indicators of the baked product, such as specific volume and porosity.

The closest in technical essence to the present invention is a method for the production of semi-finished biscuit, including mixing melange with sugar, whipping the mixture for 30-40 minutes to increase the mass in volume by 2.5-3 times, kneading dough with the addition of wheat flour and potato starch with stirring no more than 15 s (see the Collection of recipes for flour confectionery and bakery products for public catering enterprises / Compiled by A.V. Pavlov. - St. Petersburg: ProfiKS, 2002. - P. 12).

The disadvantages of this method of manufacturing a biscuit cake mix are low nutritional value and insufficient porosity of the resulting product.

An object of the invention is to improve the chemical composition and structural and mechanical properties of the biscuit cake mix, enrichment with dietary fiber, vitamins and minerals.

The technical problem is achieved by a method for the production of semi-finished biscuit, including whipping melange with granulated sugar for 30-40 minutes to increase the volume by 2.5-3 times, whipping barley flour mixed with granulated sugar in a ratio of 1: 1 and water in a ratio 3: 7, after that, beaten water-flour mixture with barley flour is poured into the whipped melange-sugar mixture, pre-mixed wheat flour and potato starch, essence and mix for no more than 15 s, the dough is molded and baked, while the components are used directly and the following ratio in g per 1 kg of finished product:

Melange 578.5 Sugar sand 347.1 Water 262.5 Premium wheat flour 168.7 Barley flour 112.5 Potato starch 97.5 Essence 3.47

The technical result consists in improving the quality of the biscuit cake mix: increasing the specific volume and porosity of the product, enrichment with dietary fiber, vitamins and minerals.

The invention is illustrated in tables.

The dependence of the indicators of the biscuit cake mix on the concentration of flour in the composition of the added flour-flour mixture is presented in table 1. The dependence of the indicators of the biscuit cake mix on the concentration of flour in the composition of the added water-flour mixture with a starch content increased by 10% is presented in table 2. Table 3 shows the integral speed on food and energy value. Table 4 shows the integral rate for the content of vitamins and minerals.

The method is as follows.

Beat melange with sugar for 30-40 minutes until the volume increases by 2.5-3 times. Barley flour (in an amount of 40% by weight of wheat flour) is mixed with sugar in a ratio of 1: 1 and water in a ratio of 3: 7 and beat. In a whipped melange-sugar mixture, a beaten water-flour mixture with barley flour is poured, a pre-mixed mixture of wheat flour and potato starch, essence is added and mixed for no more than 15 seconds. The dough is molded and baked.

Barley proteins are significantly superior to wheat proteins in their nutritional value. The composition of barley grain is characterized by an optimal ratio of proteins and carbohydrates. The composition of barley grain includes a relatively small amount of starch in comparison with wheat, and a lot of fiber.

The composition of barley grain is characterized by a high content of water-soluble dietary fiber beta-glucans, which contribute to the formation of a more stable foam structure of the dough, thereby causing greater porosity and specific volume. It is due to the reduced starch content and a significant amount of beta-glucan fibers of barley that its beneficial dietary properties are formed.

Barley grain contains water-soluble B vitamins (B1, B2, B3, B4, B6, B8, B9), fat-soluble vitamins E, A, D, as well as a wide range of useful macro- and microelements (silicon, phosphorus, potassium, calcium , magnesium, nickel, sulfur, manganese, selenium, iodine, zinc, bromine, copper, cobalt, chromium, fluorine, etc.). By the content of minerals, barley flour significantly exceeds indicators of wheat flour in sodium content by 3.3 times, potassium by 1.2 times, calcium by 3.2 times, magnesium by 3.9 times, phosphorus by 3.19 times.

Barley also differs from most known cereal crops in the increased content of antiviral and antibacterial substances, such as lysine and hordecin (Belyakov I.I. Barley in intensive farming / II Belyakov. - M.: Rosagropromizdat, 1990. - 176 p.) .

In the production of semi-finished biscuit according to the prototype, only wheat flour is included in the recipe. The feasibility of introducing barley flour is explained by the quality indicators of the obtained biscuit cake mix. The ratio of flour: water in the mixture, providing optimal indicators of the foaming ability and stability of the foam is 3: 7. The introduction of barley flour in the recipe in the amount of 40% allows you to get the product with the best quality indicators.

Studies of the nutritional and energy value of the studied samples showed that the biscuit cake mix with barley flour in terms of protein content and energy value exceeds the performance of the main biscuit cake mix 1.1 times. Semi-finished biscuit with barley flour is richest in minerals, significantly exceeding the prototype in terms of calcium (1.14 times), phosphorus (1.17 times) and slightly inferior to magnesium. The product with barley flour is also rich in vitamins and contains β-carotene, which is not found in the main biscuit cake mix.

The calculation of the integral rate shows that when 100 g of biscuit with barley flour is consumed, the daily need for minerals and vitamins is met to a greater extent than when the main biscuit cake mix is consumed, and amounts to: sodium - 2.1%, potassium - 4.8%, calcium - 5.5%, magnesium - 4.2%, phosphorus - 15.8%, iron - 10.2%, as well as 16.7% β-carotene, vitamins B1 and B2 - 1.7 and 18.7%, respectively 3.9% Vitamin PP.

Semi-finished biscuits with barley flour are more balanced in chemical composition, contain more B vitamins, minerals (iron, magnesium, potassium and phosphorus).

An example of a specific implementation of the method

To prepare 1 kg of biscuit cake mix, 112.5 g of barley flour and granulated sugar were mixed with 262.5 g of water and the mixture was whipped for 3-5 minutes. At the same time, 578.5 g of melange was mixed with 234.6 g of granulated sugar and whipped until the volume increased by 2.5-3 times. After that, a beaten water-flour mixture was added to the beaten egg-sugar mixture and thoroughly mixed, then 97.5 g of potato starch and 168.7 g of wheat flour were pre-mixed, 3.47 g of essence was added and mixed again. The resulting dough was molded and baked.

The method allows to increase the specific volume and porosity of the product, improve its vitamin and mineral composition, give the product dietary and functional properties.

Claims (1)

Method for the production of semi-finished biscuit, including whipping melange with granulated sugar for 30-40 minutes to increase the volume by 2.5-3 times, whipping barley flour mixed with granulated sugar in a ratio of 1: 1 and water in a ratio of 3: 7 then the beaten water-flour mixture with barley flour is poured into the whipped melange-sugar mixture, pre-mixed wheat flour and potato starch, essence are added and mixed for no more than 15 seconds, the dough is molded and baked, while the components are used in the following ratio in g per 1 kg ready-made semi-finished product:
Melange 578.5 Granulated sugar 347.1 Water 262.5 Premium wheat flour 168.7 Barley flour 112.5 Potato starch 97.5 Essence 3.47