RU2611842C2 - Method for preparing hard dough biscuits of increased food and biological value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for preparing hard dough biscuits of increased food and biological value is proposed, including preparing raw materials for kneading, preparing the flour ingredient, preparing an emulsion of liquid components, kneading dough, rolling it, maturing, moulding, baking and cooling the cookies, wherein the flour component is prepared by mixing wheat flour of Class I with combined soy and citrus flour or soy and ginger flour at a ratio of 3: 1 respectively; maturing the dough is performed twice: the first one for 30 minutes, the second one for 10 minutes; and baking is carried out in two stages: the first stage at a temperature of 120°C for 5-7 min., the second stage at a temperature of 180°C for 7-10 min. The combined soy and ginger or soy and citrus flour is obtained by mixing equal amounts of the swollen soya seeds, chopped fresh ginger or chopped fresh citrus peel, their grinding in water with heating to obtain a finely dispersed suspension with simultaneous extraction of soluble substances, coagulation of proteins and other substances in the resulting extract to form the serum and the protein-carbohydrate-vitamin residue which is dried and ground into flour. Invention provides to manufacture hard dough biscuits, in which the protein content is increased by 60%, the mineral content by 43%, vitamin C is present in an amount of 9.2-16.6%, the vitamin E content is increased by 0.6 mg by 100 g of the product, whereas the total carbohydrate content is reduced by 11%, while the content of dietary fibers in the product is increased by 1.9-2.0 g at 100 g, i.e. 18.5% of their recommended daily allowance, which can be produced on standard equipment at the enterprises of the confectionery and baking industry or catering.

EFFECT: improving the useful properties of the product.

1 dwg, 4 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the production of flour confectionery products for functional and specialized purposes.

A known method of preparing a protracted cookie, which is made of elastic-elastic and at the same time sufficiently plastic dough with greater humidity and at a higher temperature, and kneading takes a long time. Before molding, the protracted dough is repeatedly rolled and aged. At the same time, products from protracted dough are layered, but have less brittleness and wetting. For the production of cookies, high-quality raw materials are used - wheat flour, sugar, fats, egg products, milk, fat-containing kernels, chemical baking powder, essences, starch, and vanilla powder, coffee extract, chocolate glaze, fondant and fruit filling, invert syrup - in the form of semi-finished products. The technological process for the production of cookies consists of the following successive phases: preparation of raw materials for kneading; kneading dough; rolling dough; dough aging; secondary rolling; molding, baking, cooling; packing and packing of cookies. The formation of the test involves the following operations: mixing prescription components to obtain a homogeneous mass, dispersing solid components in a liquid (or liquid in a liquid), dissolving a solid in a liquid, forming gluten, aerating when whipping the mass to reduce its density (Matveeva T.V., Koryachkina S.Ya. Technology of flour confectionery: Textbook .-- SPb .: Troitsky bridge, 2011. - P. 229-248. Analog).

The disadvantage of this method is the low nutritional and biological value in the finished product due to the low content of protein substances, lack of fiber, minerals and vitamins.

There is also a known method for the production of protracted cookies, which involves obtaining a dough by mixing an emulsion from sugar-containing syrup, water, salt, sugar, melange, milk powder, margarine and a mixture of starch. Then, wheat flour of the highest grade, chemical baking powder, and improver are added to the emulsion obtained until a homogeneous mass is obtained. After that, the test is rolled on a laminator to a thickness of the test tape 1-3 mm. The dough is formed on a stamping machine and the dough pieces are baked. As a sugar-containing syrup, glucose syrup with a concentration of 25-30% solids obtained by double enzymatic method of hydrolysis of flour from rice section, in the amount of 44-48% relative to the mass of flour, is used. The Neutrase enzyme is additionally added to the dough (RF Patent No. 2248709. Method for preparing protracted cookies. IPC ⁷ A21D 13/08. Prototype).

The disadvantage of this method is the low content in the finished product of dietary fiber, minerals and vitamin C.

The objective of the present invention is to obtain cookies of high nutritional and biological value from wheat flour of the first grade by increasing the content of proteins and dietary fiber, enrichment with vitamins and minerals.

The technical result consists in the fact that this method allows to obtain a product containing physiologically valuable complexes of ingredients, protein and dietary fiber, minerals and vitamins C and E, simultaneously with a reduced content of easily digestible carbohydrates.

This is achieved by the fact that, as a flour component, a mixture of wheat flour of the first grade with combined soya-ginger or soya-citrus flour taken in a ratio of 3: 1, respectively, is used, the dough is aged twice: the first 30 minutes; the second 10 minutes, and baking is carried out in two stages: I stage at a temperature of 120 ° C for 5-7 minutes; II stage at a temperature of 180 ° C for 7-10 minutes

The method is as follows.

Combined flour is prepared from soybean seeds and fresh ginger root or soybean seeds and citrus peel, which is mixed with wheat flour of the first grade in a ratio of 1: 3, at the same time an emulsion is prepared from sugar, salt, chicken eggs and milk, vegetable oil is added to the emulsion, combined bulk components and an emulsion, baking powder is added to the mixture and the dough is kneaded. The dough is left to mature for 30 minutes, then it is rolled and aged again for 10 minutes, a second rolling is carried out, after which the dough pieces are formed and sent for baking. Dough pieces are baked in two stages, first brought to readiness at a temperature of 120 ° C for 5-7 minutes, and then dried at a temperature of 180 ° C for 7-10 minutes, the finished cookies are cooled, inspected, packed and packaged.

Example

Combined soy-ginger or soy-citrus flour is prepared as follows. Swollen soybean seeds, chopped fresh ginger root or chopped fresh peel of a citrus family fruit (lemon or orange) are mixed in equal amounts and ground in water with heating until a finely dispersed suspension is obtained with simultaneous extraction of soluble substances. An aqueous solution of ascorbic acid is added to the obtained extract and coagulation of protein and other substances is carried out, as a result, a protein-carbohydrate-vitamin residue and serum are formed. The whey is separated by compression, and the residue is dried and ground into flour.

Combined soya-ginger flour is characterized by high organoleptic characteristics (characteristic sharp taste and aroma of ginger), and soya-citrus flour - a characteristic taste and aroma of citrus fruits, corresponding to the type of fruit of the citrus family, relatively high biological value, with a high content of vitamins C and E (see Table 1).

Then prepare a mixture of wheat flour of the first grade and combined soya-ginger or soy-citrus flour in a ratio of 3: 1, respectively. The introduction of more combined soy-ginger or soy-citrus flour, which contains a significant amount of protein substances, fat and dietary fiber, slows down the aging process, worsens the quality of rolling, reduces organoleptic characteristics, in particular, worsens the appearance of the products due to poor layering and baking, deterioration in the taste of products. With a decrease in the amount of combined soya-ginger or soya-citrus flour, an increase in nutritional and biological value is not achieved, and organoleptic indicators deteriorate due to a decrease in the flavor characteristics of the products.

The dry components of the formulation (wheat flour of the first grade, combined soya-ginger flour or combined soya-citrus flour, salt, sugar) are sieved and passed through sieves with magnetic traps to separate metal-magnetic impurities, dosed in accordance with the recipe (table. 2) and mixed .

Liquid components (milk, vegetable oil) inspect and temper. Eggs are washed, disinfected and freed from the shell. Then an emulsion is prepared from liquid components (except for vegetable oil), they are dosed in accordance with the recipe (Table 2), then combined, sugar, salt are added and mixed, vegetable oil is introduced and mixed again.

The prepared emulsion is combined with a mixture of dry components and mixed. The finished dough should be well mixed, uniform, well-drawn.

Long dough has elasticity, elasticity and not sufficiently plastic, therefore, after kneading, in order to increase plasticity and prepare it for molding, the dough is rolled and aged.

In this connection, the resulting dough is sent for aging to eliminate internal stresses and increase its ductility. The first aging of the dough is carried out within 30 minutes, then it is rolled and again aged for 10 minutes and rolled again. The aging is carried out on tables under a dense layer of polyethylene and canvas, to prevent drying and airing, as well as maintaining a constant temperature. Reducing the duration of aging of the test leads to a decrease in its elasticity, deterioration of the quality of finished products, violation of their shape. An increase in the duration of aging does not affect the quality of the cookies, but leads to an increase in the duration of the process of preparing a long cookie, therefore, an increase in production costs. The alternation of aging and rolling is necessary to obtain high-quality long cookies.

Dough pieces are formed from the prepared dough. To prevent swelling of the dough pieces during baking, through punctures are made. Molded billets are laid on a baking sheet and sent to baking, which is carried out in two stages: Stage I baking is carried out at 120 ° C for 5-7 minutes, Stage II - at 180 ° C for 7-10 minutes.

At the first stage of baking, the dough pieces are heated, and excess moisture and gaseous substances are removed. At the same time, their structural and mechanical properties change. Products acquire hardness and porosity, specific taste and aroma. When the dough is heated, protein substances undergo denaturation and release part of the absorbed water during swelling, which is bound by gelatinizing starch. The denatured gluten proteins and gelatinized starch form a porous skeleton, on the surface of which fat is adsorbed in the form of thin films. Baking powder begins to decompose with the formation of gaseous substances, which also contribute to the formation of porosity.

An increase in temperature leads to intense crust formation, which prevents the removal of moisture and leads to burning of the surface, while at the same time, a decrease in temperature slows down the baking process and increases energy consumption. An increase in the duration of baking leads to the burning of cookies, and a decrease in the duration does not allow to bring the product to readiness.

At the second stage of baking, intensive removal of moisture and gaseous substances occurs, the process of loosening and increasing the volume of products continues. Long dough due to significant elasticity has a slight increase in volume and poorly developed porosity; products acquire a layered structure. A crust forms on the surface of the products during this baking period. Sugars are partially caramelized and contribute to the formation of a characteristic golden hue on the surface. In addition, sugar-amine reactions form substances with, in addition to color, a characteristic taste and aroma.

An increase in the baking temperature in the second stage leads to burning of the outer layers of the cookie and high humidity of the inner ones, while at the same time, a decrease in temperature has a negative effect on the intensity of the moisture removal process (drying). An increase in the duration of the process worsens the quality of the finished products, a decrease in the duration does not allow to bring the long cookies to readiness.

Ready cookies are cooled, inspected and sent for packaging, packaging, storage and sale.

The technological process of preparing protracted cookies of increased nutritional and biological value is shown in the drawing.

Finished products have an attractive appearance and color, good taste and aromatic characteristics. In terms of organoleptic characteristics, they are not inferior to products manufactured by traditional technology.

The proposed method allows to obtain protracted cookies of high nutritional and biological value. A comparative analysis of organoleptic and physico-chemical parameters of finished products is presented in tables 3 and 4.

Compared with the analogue in the proposed cookie, an increase in nutritional and biological value is justified by an increase in protein content by 60%, minerals by 43%, the presence of vitamin C in the amount of 9.2-16.6%, and an increase in the content of vitamin E by 0.6 mg 100 g of product, at the same time, the total carbohydrate content decreased by 11%, along with an increase in the content of dietary fiber in the composition of the product by 1.9-2.0 g per 100 g, which is 18.5% of their recommended daily intake .

Long cookies are intended for the systematic use in the nutrition of all age groups of a healthy population.

The method can be carried out on standard equipment at the enterprises of the confectionery and bakery industry or catering.

Claims (1)

A method of preparing a protracted biscuit of increased nutritional and biological value, including preparing raw materials for kneading, preparing a flour component, preparing an emulsion of liquid components, kneading dough, rolling, aging, molding, baking and cooling cookies, characterized in that the flour component is prepared by mixing wheat flour first grade with combined soya-citrus flour or soya-ginger flour at a ratio of 3: 1, respectively, the aging of the test is carried out twice: the first 30 minutes, the second 10 minutes, and baking y is carried out in two stages - the first stage at a temperature of 120 ° C for 5-7 minutes, the second stage at a temperature of 180 ° C for 7-10 minutes, while the combined soy-ginger or soy-citrus flour is obtained by mixing in equal amounts swollen soybean seeds, chopped fresh ginger root or chopped fresh peel of citrus fruits, grinding them in water with heating to obtain a finely divided suspension with simultaneous extraction of soluble substances, coagulation of protein and other substances in the resulting extract to form a sy collar and protein-carbohydrate-vitamin residue, which is dried and ground into flour.

Images