RU2616782C1 - Food composition for making waffles - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products, such as waffles. Food composition includes a flour mix containing wheat flour and flour from pumpkin seeds, taken at the ratio of 4:1, egg yolks, sodium bicarbonate, phosphatides, salt and water, additionally it contains a mixture of pomegranate seeds powder and poppy seeds at the ratio of 1:4. Quantitative ratio of components is selected.

EFFECT: invention provides for a food composition of a functional waffle, expansion of assortment of flour confectionary good with similar purpose.

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Description

The invention relates to the food industry, in particular the production of flour confectionery.

A wafer composition is also known, consisting of wheat flour, vegetable oil, sugar, dried milk, starch, eggs, mineral water, edible salt, egg liqueur flavor, dye and filling (electronic resource http://www.dessertworld.info/karlovarskie -oplatki-vafli, circulation date 10/10/2015).

The disadvantage of these wafers is high calorie content, low nutritional value and product quality.

Closest to the claimed is the composition of the wafer sheets, consisting of a flour mixture containing wheat flour and flour from chickpeas, yolks, sodium bicarbonate, phosphatides, salt and water (patent No. RU 2305942).

The disadvantage of these wafers is the low organoleptic properties due to the presence of bean flavor.

The problem solved by the invention is the development of a food composition of a functional wafer product, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to improve the organoleptic properties and increase the nutritional value of the product, increase the shelf life of products.

The technical result is achieved in that the food composition for the production of wafers, including flour mixture, egg yolks, sodium bicarbonate, phosphatides, salt and water, as a flour mixture contains wheat flour and flour from pumpkin seeds, taken in a ratio of 4: 1, additionally contains a mixture from pomegranate seed powder and poppy seeds in a ratio of 1: 4 in the following ratio of the starting components of the mixture, wt. %:

a mixture of wheat flour and pumpkin seed flour 65.0-75.0 a mixture of pomegranate seed powder and poppy seeds 5.5-6.2 phosphatides 0.3-0.5 yolks 10.5-11.9 bicarbonate of soda 0.3-0.5 salt 0.3-0.5 water by calculation

A study of pumpkin powder (Table 1) showed that it contains a fairly large amount of proteins, fats, dietary fiber, linolenic and linoleic acids, sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, and vitamins.

The use of flour from pumpkin seeds allows you to get products that have a positive effect on the physiological functions of the human body. In addition, the use of these fibers makes it possible to enhance the taste and aroma of finished products.

The powder of pomegranate seeds contains antioxidants, phytochemical compounds flavonoids - substances that stimulate cell renewal, the process of cell regeneration and the synthesis of elastin, collagen and contribute to protection against free radicals, which have an extremely negative effect on the body. They can also reduce the content of low density lipoproteins (bad cholesterol). When using powder from pomegranate seeds, an effective increase in muscle mass is observed, but at the same time, the harmony of the figure is maintained. Combining this supplement with strength training and a finely balanced diet can speed up muscle cell recovery, increase overall stamina and avoid the accumulation of excess fat with muscle growth.

So, poppy seeds are the leader among products in terms of calcium content - 1500 mg / 100 g, which is 150-160% of the daily norm, and also include a significant amount of phosphorus and magnesium. Poppy contains fiber (78.0%) and pectin (10%), a large amount of starch (100 g - 13.4 g) and sucrose. In addition, it is rich in tocopherols, vitamins B ₁ , B ₆ , K, PP, biotin, folic acid. Poppy seeds are also characterized by a high content of unsaturated fatty acids, especially polyunsaturated omega-6 fatty acids (namely, linoleic acid).

The use of a mixture of pomegranate seed powder and poppy seeds in a ratio of 1: 4 in a waffle product makes it possible to obtain products with an original taste.

The research results showed that an increase or decrease in the ratio of the components of the flavoring additive and the flour mixture negatively affects the organoleptic and rheological indicators.

The functional synergy of a mixture of wheat flour and flour from pumpkin seeds, a mixture of pomegranate seed powder and poppy seeds allows not only to increase the nutritional value and reduce the energy value of wafer products, but also to achieve maximum protective effect and high stability with a relatively small content in the composition and give the product has an original taste.

The technological process for the preparation of wafer products includes the following operations.

The dough is kneaded in a turbomixer, where, using a dispenser of granular components, a flavoring additive consisting of a mixture of pomegranate seed powder and poppy seeds in a ratio of 1: 4, salt, sodium bicarbonate and 1/3 of the total amount of flour mixture consisting of wheat flour is served and flour from pumpkin seeds in a ratio of 4: 1, and using a dispenser of liquid components, water with a temperature of 8-10 ° C. The mixture is stirred for 2-3 minutes, then the yolks are added and the mixture is knocked down for another 10-12 minutes, after which the phosphatides and the rest of the flour mixture are loaded and the kneading is carried out until the dough is ready for 7-10 minutes from the moment the whole flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. The baking time is 6-8 minutes, the humidity of the finished dough is 42-44%.

Then the wafers are fed for cooling into the arched cooler-stabilizer. Next, wafer products are transferred to an automatic rejection unit and transported to a cutting machine for cutting products of the right size and their lamination. With the help of the conveyor, the wafers fall on the packaging in packs.

Case Studies

Example 1

The preparation of a food composition for the production of wafers according to the above technology in the following ratio of the starting components of the mixture, wt. %:

a mixture of wheat flour and pumpkin seed flour 75.0 a mixture of pomegranate seed powder and poppy seeds 5.5 phosphatides 0.3 yolks 10.5 bicarbonate of soda 0.3 salt 0.3 water by calculation

Qualitative and quantitative indicators of the obtained wafers are shown in table. 2.

Example 2

The preparation of a food composition for the production of wafers according to the above technology in the following ratio of the starting components of the mixture, wt. %:

a mixture of wheat flour and pumpkin seed flour 70.0 a mixture of pomegranate seed powder and poppy seeds 5.9 phosphatides 0.4 yolks 11.0 bicarbonate of soda 0.4 salt 0.4 water by calculation

Qualitative and quantitative indicators of the obtained wafers are shown in table. 2.

Example 3

The preparation of a food composition for the production of wafers according to the above technology in the following ratio of the starting components of the mixture, wt. %:

a mixture of wheat flour and pumpkin seed flour 65.0 a mixture of pomegranate seed powder and poppy seeds 6.2 phosphatides 0.5 yolks 11.9 bicarbonate of soda 0.5 salt 0.5 water by calculation

Qualitative and quantitative indicators of the obtained wafers are shown in table. 2.

The use of functional ingredients in the production of wafers 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 powder from pumpkin seeds makes it possible to change some technological properties of semi-finished and finished products, including increasing water absorption capacity, 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. The ready-made mixture for waffle products significantly reduces the time for the preparation of flour confectionery. Convenience, ease of manufacture and functional composition make wafers 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 (2)

Food composition for the production of wafers, including flour mixture, yolks, sodium bicarbonate, phosphatides, salt and water, characterized in that the flour mixture contains wheat flour and flour from pumpkin seeds taken in a ratio of 4: 1, additionally contains a mixture of powder pomegranate seeds and poppy seeds in a ratio of 1: 4 in the following ratio of the initial components of the mixture, wt. %: a mixture of wheat flour and pumpkin seed flour 65.0-75.0 a mixture of pomegranate seed powder and poppy seeds 5.5-6.2 phosphatides 0.3-0.5 yolks 10.5-11.9 bicarbonate of soda 0.3-0.5 salt 0.3-0.5 water by calculation