RU2661846C1 - Shortbread cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for producing shortbread cookies involves kneading dough from wheat flour with the addition of sugar, melange, butter and baking powder, its cutting and baking. Milled safflower seeds in an amount of 5–10 % by weight of the flour are additionally added to the recipe mixture.

EFFECT: invention makes it possible to improve the quality of shortbread cookies and to increase its biological value.

1 cl, 2 tbl, 1 ex

Description

The invention relates to the food industry, namely to confectionery production.

A known method for the preparation of cookies (Application No. 2002101718, IPC A21D 13/08, publ. 01/17/2002), comprising a mixture for the preparation of a sand cake mix containing premium wheat flour, a sweetener, a fat component and a flavor, the mixture contains granulated sugar as a sweetener, margarine as a fat component, vanillin as a flavoring agent, while the mixture additionally contains ammonium carbonate and a milk-vegetable additive obtained by mixing pea flour obtained from extruded pea grains and, on the dry solid cow milk in the ratio of 1: (1-2), wherein the composition further comprises a stuffing for cookies.

However, this method does not provide a high degree of microbiological safety and ease of dosing.

Closest to the proposed invention is a method for the production of shortbread cookies (RF patent No. 2420979, IPC A21D 13/08, publ. 06/20/2011, bull. No. 17). The method is implemented as follows. First, granulated sugar, melange, butter, essence and baking powder are thoroughly mixed. After that, pre-roasted and finely ground peanuts, glutamic and ascorbic acids are introduced into the resulting mixture, mixed and wheat flour is added. The resulting dough is formed into separate products and baked. The components are used in the following ratio, wt.%: Wheat flour 43,963-46,935, granulated sugar 17,903, butter 24,052-25,92, melange 6,314, common salt 0,183, soda 0,041, coal ammonium salt 0,041, essence 0.183, peanuts 2.42 -7.26, glutamic and ascorbic acids, 0.03 each.

The disadvantage of this method is the low biological value of the finished product, namely the low content of polyunsaturated fatty acids in the composition of the finished product.

An object of the invention is to improve the quality of shortbread cookies, increase its biological value through the use of crushed safflower seeds.

Using the proposed method for the production of shortbread cookies from wheat flour can improve their quality, increase the content of polyunsaturated fatty acids, proteins, dietary fiber, mineral substances in shortbread cookies, give the product preventive properties due to the presence of biologically active substances. The introduction of the additive in dry form provides a high degree of microbiological safety and ease of dosing.

The problem is solved in a method for the production of shortbread cookies, which includes kneading dough from wheat flour with the addition of granulated sugar, melange, butter and baking powder, cutting, molding and baking.

The difference from the prototype is that, as an additional component to the recipe, crushed safflower seeds are introduced, which favorably affects the quality of the dough and finished products.

Safflower seeds are a valuable product. They are rich in fats and, more importantly, contain healthy protein. The proportion of fat in safflower seeds is about 40%, and they are characterized by a very high proportion of polyunsaturated fatty acids (about 75%). In its quality, safflower seeds surpasses any cereal crop. Safflower oil, which remains in large quantities in it, is rich in polyunsaturated fatty acids, phospholipids, vitamin E. Safflower oil has a low oxidation state. Thus, safflower seeds are high-energy and are a very nutritious product, it can be used in confectionery.

The invention is illustrated by the following example of its implementation.

Example.

For the production of shortbread cookies, knead the dough based on wheat flour with the addition of granulated sugar, melange, butter and baking powder. After that, pre-ground safflower seeds are introduced into the resulting mixture in an amount of 5-10% by weight of the flour, mixed. The resulting dough is formed into separate products and baked.

Organoleptic analysis of shortbread cookies with the addition of 5-10% of crushed safflower seeds is presented in table 1.

Table 1 - Organoleptic analysis of shortbread cookies with the addition of 5-10% of crushed safflower seeds.

Indicator Taste and smell The form Surface Color Kink view Analogue Normal Diverse, not vague, without dents, swelling and damage to the edge. Rough with winding cracks.
Not burnt, without bloating. The bottom surface is flat. Even, from light straw to dark brown Darker coloration of the protruding parts of the relief pattern, the edges of the cookie, the lower side Without voids and traces of impassability Sample with 5-10% safflower seeds Expressed, characteristic of the taste and smell of the components included in the cookie recipe, without extraneous taste and smell. Pleasant subtle flavor of safflower Baked biscuits with a uniform porous structure, without voids and traces of unbreakable. You can see the presence of additives from ground safflower seeds

Table 2 - Quality indicators shortbread cookies with the addition of crushed safflower seeds

Additive concentration Moisture content, % Alkalinity, hail, Wet% Mass fraction of fat,% 5-10% 9.6 1,6 193 28.7

Thus, cookies according to the claimed method has better quality indicators than products obtained in a known manner.

Using the proposed method for the preparation of shortbread cookies allows you to get products of high biological value due to the introduction of crushed safflower seeds.

Claims (1)

A method for the production of shortbread cookies, comprising kneading dough from wheat flour with the addition of granulated sugar, butter, butter and a baking powder, cutting and baking, characterized in that, in order to increase the biological value of the cookies, improve the quality, the crushed mixture is additionally introduced safflower seeds in an amount of 5-10% by weight of flour.