RU2659082C1 - Method of preparing the dough for cake production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: in the method of preparing the dough, the softened butter is whipped for 7–10 minutes, sugar is added and whipped for 5–7 minutes, then the melange is gradually added and whipped for 8–12 minutes. At the low speed, add to the whipped mass a mixture of flour consisting of 75 % fancy white wheat flour, 15 % triticale flour and 10 % soy defatted flour, with baking powder, vanillin and salt and continue to whip for 3–5 minutes. Then, the flower-milk component is added, which is a whole milk or soy milk with the addition of 2 % of pollen, and continue kneading the dough to form a homogeneous mass, form the dough and bake at 200–215 °C for 20–25 minutes.

EFFECT: invention makes it possible to improve the quality of cakes, their organoleptic characteristics and to give them a functional orientation, and also to increase shelf life.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, namely the preparation of flour confectionery.

The known composition of the test for the production of cake, including various types of oatmeal, corn, millet, barley and flour from triticale (RU patent No. 2449542, A21D 13/04, 2012).

The disadvantage of this composition is a change in some organoleptic indicators: for example, the introduction of triticale flour gives a dark color to the dough, and the product has a characteristic rye taste and smell.

The task of the invention is the preservation of organoleptic characteristics according to GOST 15052-2014 "Cupcakes. General technical conditions ”, giving the product a functional focus and increasing shelf life.

The problem is achieved in that the method of producing muffins involves churning softened butter for 7-10 minutes, adding granulated sugar and churning for 5-7 minutes, then melange (egg) is introduced gradually and churning for 8-12 minutes. A mixture of combined flour with baking powder, vanilla and salt is introduced to the whipped mass at low speed for 3-5 minutes and then the milk-milk component and knead until a homogeneous mass is formed. Molding dough, baking 200-215 ° C for 20-25 minutes. To knead the dough, use a combined mixture of flour; premium wheat flour 75%; triticale flour 15%; skimmed soy flour 10% and a milk-milk component, which is whole milk or soy milk with the addition of 2% pollen, which is added at the end of the dough preparation stage, in the following ratio, wt.%:

Triticale flour has a high nutritional value compared to wheat flour. It is rich not only in protein, but also in valuable amino acid composition, content of minerals and vitamins, has a light gray color with a pleasant rye aroma. Products from triticale slowly stale than from wheat flour.

Soy flour - high-protein flour is used in various food industries, it is widely used in the production of bread, rolls, cakes, muffins, cakes. The plastic properties of the test with its introduction up to 10% significantly improve. The nutritional value of soy and triticale flour is given in table 2.

Flower pollen is a product made by bees from pollen grains, with the addition of nectar and the secretion of the glands of the bee. Flower pollen is a male element in plant propagation. The chemical composition of pollen is variable and depends on the type of plant, the flowering period of plants, soil, climatic, geographical conditions and the timing of collection. Adding a component from flower pollen allows to enrich products with biologically active substances. It is a natural, high-quality, nutritious, concentrated, and most importantly - biologically active food product. Flower pollen contains many natural carbohydrates in combination with a wide range of minerals and trace elements.

The practical applicability of the claimed invention is confirmed by examples of specific use.

Example 1. To prepare the dough, churn the softened butter for 7-10 minutes, add granulated sugar and churn for 5-7 minutes, then gradually introduce melange and continue churning for 8-12 minutes. A mixture of combined flour is added to the whipped mass at low speed; premium wheat flour 75%; triticale flour 15%; skimmed soy flour 10%, with baking powder, vanilla and salt, continue churning for 3-5 minutes. Then enter the flower-milk component; whole milk of 1.5% fat with the addition of 2% pollen further continues to knead until a homogeneous mass is formed. The humidity of the finished test is 23-25%.

Next, molding the dough into pre-prepared molds and bake at a temperature of 200-215 ° C for 20-25 minutes.

Example 2. The same as in example 1, only soy milk is used instead of whole milk, the remaining components are according to the recipe.

With the new method of preparing dough for the production of muffins, the use of new prescription components will improve the quality and nutritional value of muffins and enrich them with biologically active substances.

The chemical composition and energy value of the developed cake (according to example 1) are presented in table 3.

A test batch of cupcakes according to the claimed recipe was made, researched and passed an extensive tasting at the Faculty of Technology of the Federal State Budget Educational Institution of Higher Education of the Far Eastern State Agrarian University.

The use of a combined mixture of three types of flour and a flower and milk component affects the quality of the finished product and the porosity of the dough. Organoleptic characteristics are improved, cupcakes have a pleasant aroma, a delicate taste with a slight smack of rye, the structure is soft, bound, loosened, porous, without voids and seals. And the shelf life has increased.

Thus, the proposed composition of a combined mixture of flour with a flower-milk component will increase nutritional value, giving preventive properties with good quality muffins.

Claims (1)

A method of preparing a dough for the production of cake, characterized in that they knock softened butter for 7-10 minutes, add granulated sugar and knock for 5-7 minutes, then gradually introduce melange and continue to knock for 8-12 minutes, to the knocked down mass at low speed, add a mixture of flour consisting of premium wheat flour 75%, triticale flour 15% and soya non-fat flour 10%, with baking powder, vanilla and salt and continue churning for 3-5 minutes, then a milk-milk component representing with sob th whole milk or soybean milk supplemented with 2% of pollen, and continue kneading until a homogeneous mass, the dough is molded and baked at 200-215 ° C for 20-25 minutes.