RU2602288C1 - Low-carbohydrate biscuit semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of biscuit semi-product and articles therefrom. Low-carbohydrate biscuit semi-product, including flour, sweet agent, melange and a vegetable filler, as flour contains a mixture of wheat flour and banana flour at a ratio of 5:2, sweet agent used is a mixture of palatinose and erythritol in ratio 3:1, as vegetable filler contains powder of grape seeds, additionally contains flour Corrector DENFAI 30.01 in amount of 2.5% of flour weight. All components are taken at following ratio, wt%: mixture of wheat flour and banana flour - 24.0-32.0, mixture of palatinose and erythritol - 24.1-25.8, melange - 37.2-38.6, grape seed powder - 5.9-11.0, DENFAI improver 10.01 - 0.6-0.8.

EFFECT: invention enables to develop a formula of a low-carbohydrate biscuit semi-product, and widens range of flour confectionary products of similar purpose.

1 cl, 1 tbl, 3 ex

Description

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

The known composition of the test for the production of semi-finished biscuit, containing premium baking wheat flour, potato starch, granulated sugar, melange and essence (Collection of recipes for flour confectionery and bakery products for catering establishments. - M .: Economics, 1986. - 295 p. )

The disadvantage of this composition is the presence of expensive and high-calorie foods.

Closest to the claimed is a biscuit cake mix, including wheat flour as flour, granulated sugar as a sweet agent, mélange and vegetable filler in the form of a powder obtained from defatted sea buckthorn meal (patent RU No. 2532034).

The disadvantage of this composition is the high calorie content and the duration of preparation of the meal, which increases the overall duration of the process and leads to higher prices for products.

The problem solved by the invention is the development of the formulation of low-carb biscuit cake mix, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to improve the quality of finished products, increase nutritional value, reduce calories.

The technical result is achieved by the fact that the low-carb biscuit cake mix, including flour, a sweet agent, melange and vegetable filler, contains a 5: 2 mixture of wheat and banana flour as a flour, and a 3: 1 mixture of palatinose and erythritol as a sweet agent , as a plant filler contains grape seed powder, additionally contains a DENFAI 30.01 flour corrector in an amount of 2.5% by weight of flour, in the following ratio of starting components, wt. %:

a mixture of wheat and banana flour 24.0-32.0 a mixture of palatinose and erythritol 24.1-25.8 melange 37.2-38.6 grape seed powder 5.9-11.0 flour corrector DENFAI 30.01 0.6-0.8

The use of a mixture of palatinose and erythritol in a ratio of 3: 1 as a sweet agent makes it possible to observe the synergistic effect of their action when the sweetness of the resulting mixture is higher than the sum of its constituent components, as well as to obtain a biscuit cake mix with dietary and prophylactic properties, namely immunomodulating, bactericidal properties , cardiotonic effect. Prebiotic palatinosis is not metabolized by most bacteria and yeast, selectively ensures the growth of human intestinal microflora bifidobacteria.

In this case, erythritol gives an overall improvement in taste as a result of an increase in the feeling of fullness and harmony of taste, the emergence of a sense of texture. Among the specific features of the organoleptic characteristics of erythritol should be attributed to the occurrence of the effect of "coolness" when it is consumed, associated with a sufficiently high heat absorption during dissolution of this compound.

Compared with previously known sweeteners, this product has a number of undoubted advantages. So, first of all, it meets the concepts of a 100% natural and natural component to the maximum extent. This is due to the fact that erythritol is naturally incorporated into many types of fruits, vegetables, and other products. Externally, erythritol is a white crystalline powder with a pure sweet taste similar to that of sucrose, with a sweetness equal to 60-70% of its degree of sweetness. Physiological studies and clinical trials of erythritol have led to the important conclusion that its consumption does not lead to a shift in blood plasma levels of glucose and insulin. This opens up the possibility of including erythritol as an effective sweetener in the diet of patients with diabetes. Erythritol can also be considered as a product belonging to the class of substances commonly called “friends of the teeth”, i.e. substances with pronounced anticaries effects.

Grape seed powder helps to increase the content of unsaturated fatty acids, enriching products with biologically active substances, vitamins, carotenoids, tannins, phospholipids, sterols, minerals, significantly improving the physicochemical parameters of finished products. A high degree of grinding (96% less than 70 microns) provides the opening of most plant cells, which allows the body to absorb the beneficial substances found in the bone.

During storage, the biscuit cake mix is stale, while the physico-chemical properties of the crumb and peel, as well as aroma and taste, change. This is confirmed by the results of studies of changes in the ultimate shear stress during storage, which show that the increase in structural strength in experimental samples is much slower than in a biscuit made according to the prototype. Therefore, the introduction of grape seed powder into the biscuit semi-finished product slows down the process of staling finished products, because grape seeds have a powerful antioxidant effect, contribute to the cleansing and healing of the body.

The DENFAI 30.01 flour corrector improves the formability of dough and semi-finished products, provides dry and flexible dough, optimizes gluten extensibility and gas retention, increases the stability of billets in the proofing and at the first baking step, increases the rise of semi-finished biscuit in the oven and the final product volume, improves the structure and elasticity of the crumb . Adding a flour corrector in an amount of 2.5% by weight of the flour allows you to get a biscuit cake mix with a developed porous structure, give a delicate flavor to the product due to milk ingredients and maintain freshness for a long time.

The choice of additives, based on the presence of important functional ingredients in their composition - dietary fiber and minerals, is consistent with the recommendations of the Institute of Nutrition RAMS, taking into account the prospect of adjusting the chemical composition of products in the direction of saturation with the most scarce substances and reduce their caloric value.

Flour confectionery, including semi-finished biscuit, can be considered as one of the types of food products that can be classified as functional due to the use of dietary fiber and palatinose. This allows not only to reduce the energy value of products, but also to enrich them with the necessary biologically valuable components.

Along with good physicochemical properties, functional biscuit semi-finished product with the addition of dietary fiber also has high organoleptic characteristics. It has a uniform porosity structure, pleasant taste and aroma in comparison with the prototype.

With the introduction of dietary fiber into confectionery, due to the binding of an additional amount of moisture, the shelf life of the product increases in the structure of the biscuit cake mix; organoleptic indices are improved due to the structure-forming, water-, and fat-binding abilities of dietary fiber; the structure of the semi-finished product is hardened, which leads to a decrease in the amount of scrap and crumbs during storage and transportation; increases the nutritional value of the product. This is mainly achieved by increasing the amount of dietary fiber, essential micronutrients and vitamins, which allows us to recommend products as a diet for obese people, diseases of the cardiovascular system, and the gastrointestinal tract.

Banana flour is a light beige powder with a grayish tint, humidity of 9.7% and a content of 3.1% protein, 0.5% fat, 2.5% ash. The process of obtaining a banana flour consists of drying pieces of banana fruit and grinding them into powder. The research results showed that an increase or decrease in the ratio (5: 2) of wheat and banana flour negatively affects the structural and mechanical properties of the biscuit dough.

The technological process for the preparation of low-carb semi-finished biscuit includes the following operations.

A mixture of palatinose and erythritol at a ratio of 3: 1 for 2-3 minutes is mixed with grape seed powder. In the melange, for 15-27 minutes at a high speed of the blades, the melange is knocked down with the resulting mass until the mass increases in volume by 2.5-3 times and the formation of a lush consistency.

To the finished mass add half the mixture of wheat and banana flour in a ratio of 5: 2 and the DENFAI 30.01 flour corrector in an amount of 2.5% by weight of the flour and mix for no more than 15 s, then the rest of the flour mixture and batch are made until dough 3-4 is ready min, starting from the moment of loading all the flour. Dough temperature 25-38 ° C.

After cooking, the dough is poured into molds covered with paper. Forms should be filled with the test no more than ¾ of the height of the sides.

Semi-finished biscuit baking is carried out in various types of ovens. Baking time is 40-65 minutes with a thickness of the semi-finished product of 30 mm at a temperature of 190-200 ° C.

Then the biscuit semi-finished products are subjected to aging for at least 8 hours

Case Studies

Example 1

Preparation of low-carb biscuit cake mix according to the above technology in the following ratio of starting components, wt. %:

a mixture of wheat and banana flour 32,0 a mixture of palatinose and erythritol 24.1 melange 37,2 grape seed powder 5.9 flour corrector DENFAI 30.01 0.8

Qualitative and quantitative indicators of the obtained biscuit cake mix are shown in table. one.

Example 2

Preparation of low-carb biscuit cake mix according to the above technology in the following ratio of starting components, wt. %:

a mixture of wheat and banana flour 28.0 a mixture of palatinose and erythritol 24.8 melange 38.1 grape seed powder 8.4 flour corrector DENFAI 30.01 0.7

Qualitative and quantitative indicators of the obtained biscuit cake mix are shown in table. one.

Example 3

Preparation of low-carb biscuit cake mix according to the above technology in the following ratio of starting components, wt. %:

a mixture of wheat and banana flour 24.0 a mixture of palatinose and erythritol 25.8 melange 38.6 grape seed powder 11.0 flour corrector DENFAI 30.01 0.6

Qualitative and quantitative indicators of the resulting low-carb biscuit cake mix are shown in table. one.

The use of functional ingredients in the production of biscuit semi-finished product 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 the DENFAI 30.01 flour corrector makes it possible to change some technological properties of semi-finished products and finished products, including influencing the formation of rheological properties and increasing the shelf life.

Industrial applicability

The claimed technical solution is implemented using industrially produced means and can be manufactured at any enterprise in the confectionery industry. Ready mix for biscuit cake mix significantly reduces the time for the preparation of flour confectionery. Convenience, ease of manufacture and functional composition makes the biscuit not only a dessert confectionery product, but also an optimal preventive food form. Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (1)

A low-carb biscuit cake mix comprising flour, a sweet agent, melange and a vegetable filler, characterized in that the flour contains a mixture of wheat and banana flour in a ratio of 5: 2, as a sweet agent, a mixture of palatinose and erythritol in a ratio of 3: 1, in as a plant filler contains grape seed powder, additionally contains a DENFAI 30.01 flour corrector in an amount of 2.5% by weight of flour, in the following ratio of starting components, wt. %:
a mixture of wheat and banana flour 24.0-32.0 a mixture of palatinose and erythritol 24.1-25.8 melange 37.2-38.6 grape seed powder 5.9-11.0 flour corrector DENFAI 30.01 0.6-0.8