RU2616822C2 - Method for producing lavash chips - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dough is made of wheat flour with bran, with the humidity content of 38-40%. A dough piece with the thickness of 1.8-2.2 mm is formed by passing the dough through a pair of two horizontally arranged vertical rows of rollers. Lavash is baked in the oven at the temperature of 180-185°C for 10-15 minutes. The lavash is cooled to a room temperature. The lavash is placed on the parchment, smeared with the mixture of vegetable oil, spices, seasonings, and salt. It is cut with scissors into squares of 25×25 mm. Baking is performed at the temperature of 150-170°C for 5-10 minutes.

EFFECT: invention allows to reduce the process cycle time, to simplify the production process and to improve the product quality, to save energy resources, to replace chemical flavourings with natural spices and seasonings, to increase the biological value of lavash, to reduce the caloric value.

1 ex

Description

The present invention relates to the food industry and can be used in the production of chips from pita bread according to our production technology.

Sources that were searched by this method showed that the prototype of the proposed method is a method of producing a food product from potato chips such as chips [1], which includes washing potato raw materials, peeling, grinding, mixing the obtained raw potato mass with dry mashed potatoes and starchy additives, forming into a tape and its frying. In this case, the potato is chopped to obtain fan-shaped columns with a thickness of 0.1-4.0 mm with a triangular cross-section, before mixing, the mass is pressed to dehydrate and flatten it to obtain a specific surface area of particles of 1.4-1.9 m ² kg ^-1 and before frying, the formed tape is tempered at 110-150 ° C for 3-15 s for gelatinization of starch. As starch-containing additives, pea or soy flour is used.

The disadvantages of this method are:

- the complexity of the technological cycle due to the large number of technological operations that require sophisticated equipment;

- the use of flavoring and starchy additives, which have an adverse effect on the human body;

- the use of a frying process, which is not recommended for people suffering from diseases of the gastrointestinal tract;

- use in the formulation of food concentrate - mashed potatoes, which contains chemical preservatives and other undesirable components for a healthy diet;

- production of a product with insufficient content of biologically active components.

In addition, chips are nothing more than a mixture of carbohydrates and fat with the addition of salt, dyes and substitutes for different tastes. Particularly harmful are chips made not from whole potatoes, but from potato flour.

- In the process of powerful processing, which the potato is subjected to in the production of chips, it loses all its useful properties, and in return acquires harmful ones.

- Due to the high content of carbohydrates (starch) and fat, chips are very high in calories. 100 g of chips contain 510 kilocalories, which is almost half the daily allowance for a child. This is why chips contribute to obesity.

- Dyes and flavors that give chips the taste of ham, sour cream with dill or shrimp can cause allergies.

- And the fats contained in chips are extremely dangerous for health, as they have a carcinogenic effect, that is, the ability to cause cancer. The fats contained in chips are so-called hydrogenated fats. Such fat is, for example, margarine. After all, chips are fried not in healthy vegetable oil, but in technical fat. Such fats increase blood cholesterol and increase the risk of atherosclerosis, heart attack and strokes even at a young age, although before these diseases were considered exclusively age-related.

- There are no vitamins and minerals (not to mention healthy fiber) in chips at all. And at the same time, as scientists have found, chips can be addictive. That's why, once having tried thin slices of fried potatoes, the kids crave to crunch them again and again.

The technical result of the proposed method is aimed at creating a method for the production of chips from pita bread with bran, which increases the productivity of equipment, reduces the duration of the technological cycle, simplifies the production process and improves the quality and competitiveness of finished products.

We offer a new product, analogues of which are neither on the Russian nor on the foreign market, made on the basis of pita bread, which is a dietary product, as it does not contain yeast, sugar, eggs, or fats. The main components are carbohydrates, which are rich sources of energy. In addition, the proposed semi-finished product for chips includes bran, which saturate our product with the necessary dietary fiber, micro and macro elements (Fe, Zn, P, K, Ca, Na) and vitamins (PP, E, B1, B2), saturated and unsaturated fatty acids, mono - and disaccharides, which increase its biological value.

The use of wheat bran for the human body is due to the high content of fiber, which, when ingested with food, retains a large amount of water. Moving further in the intestines and colon, it has a cleansing effect. That is why the beneficial properties of wheat bran are so relevant for constipation.

It is proved that regular use of wheat bran helps to normalize cardiovascular activity, due to the special property of this product to reduce cholesterol, thereby creating a barrier to the formation of atherosclerotic plaques in the vessels.

Due to the obvious benefits of wheat bran for the heart and blood vessels, it is necessary to include this product in the diet as often as possible. Thus, serious ailments such as arrhythmia, atherosclerosis, tachycardia, coronary circulation disorders, myocardial infarction and stroke can be avoided.

The specified technical result is achieved due to the fact that the process of frying chips billets in oil is completely eliminated. Instead, the semi-finished product languishes in the oven for 5 minutes and turns into a crispy and healthy product, ready to eat.

This technical solution helps to shorten the process, save energy, improves the quality of the finished product and completely replaces the flavor and aromatic additives with natural ingredients and obtain a biologically valuable product that has low calorie content (unlike the prototype) and high organoleptic characteristics.

An example implementation of the method.

A dough is prepared with a moisture content of 38-40%, a dough piece is formed with a thickness of 1.8-2.2 mm by passing the dough through a pair of horizontally arranged two vertical rows of rolls. Then we bake pita bread in the oven at a temperature of 180-185 ° C for 10-15 minutes. Pita is cooled to room temperature.

Separately, prepare a mixture of vegetable oil, spices, seasonings, salt (7: 1: 1).

We spread the pita bread on the parchment, grease it with the prepared mixture and cut it with scissors or special devices into 25 × 25 mm squares. Bake at a temperature of 150-170 ° C for 5-10 minutes.

This method of preparing chips allows you to completely replace potato products with lavash with bran, to exclude the process of frying the semi-finished product in fat, reduce the time of the technological cycle, save energy, increase the economic efficiency of production, replace chemical flavors with natural spices and seasonings and increase their biological value by introducing bran into thin pita bread recipe.

Literature

1. Patent for invention No. SU 1650066 A1, class. A23L 1/217.

2. Patent for invention No. SU 1711765 A1, cl. A21D 8/02, 8/06.

Claims (1)

A method of producing chips from pita bread, characterized in that from wheat flour with bran with a moisture content of 38-40%, a dough piece of 1.8-2.2 mm thickness is formed by passing the dough through a pair of horizontally arranged two vertical rows of rolls, pita bread is baked in the oven at a temperature of 180-185 ° C for 10-15 minutes, cool the pita bread to room temperature, spread it on parchment, grease it with a mixture of vegetable oil, spices, seasonings and salt, cut with scissors into 25 × 25 mm squares that bake at a temperature 150-170 C for 5-10 minutes.