RU2695859C1 - Method for production of shortcrust - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. Disclosed are two versions of the method for production of shortcrust. In the first version, butter is mixed with sugar, vanillin, carbon-ammonium salt is added, edible soda, Omichka selection bean flour, pre-swollen in water for 3 hours with hydromodulus 1:1, whole-grain wheat flour and dough kneading, wherein the dough is prepared with certain content of initial components. In the second version, butter is beaten with sugar, vanillin, carbon-ammonium salt, edible soda, commercial bean flour, pre-swelled in water for 3 hours with a water ratio of 1:1, Dough is whole-wheat flour and dough is kneaded; at that, the dough is prepared at the specified content of initial components.

EFFECT: group of inventions improves biological value of shortbread without deterioration of the quality of products made from it.

2 cl, 2 tbl, 2 ex

Description

The invention relates to a technology for the production of flour confectionery.

A known method for the production of shortbread cookies for preventive purposes (Patent No. 2635086, IPC A21D 13/80, publ. November 9, 2017, bull. No. 31) containing a dough-forming base, which is used as wheat flour, wheat bran, flavoring agent, fatty component, baking soda, salt, containing a mixture of margarine and dietary fiber Kametsel FW 200 as a fatty component in a ratio of 6: 1, and as a flavoring agent containing a mixture of granulated sugar and stake in a ratio of 25: 1, additionally contains flour from umbrella rhizomes taken in with the ratio with wheat flour 1: 7, characterized in that, in order to increase biological value, wheat flour, wheat bran, soda, salt are used in the recipe mixture, a mixture of margarine and dietary fiber Kametsel FW 200 in a ratio of 6 is used as the fat component: 1, and as a flavoring agent use a mixture of granulated sugar and stake in a ratio of 25: 1, additionally add flour from the rhizomes of Susak umbrella, taken in proportion to wheat flour 1: 7.

The disadvantages of this invention is the complexity of the process, the additive from the rhizomes of Susan umbrella is not produced on an industrial scale and the amounts introduced are not able to significantly affect the nutritional value, cola nut grows in tropical countries and is not imported into the Russian Federation in bulk, which greatly complicates its use.

Closest to the proposed invention is a method of preparing a dough for shortbread cookies, comprising preparing a mixture of butter, granulated sugar, melange, essence and baking powder by beating, adding roasted and ground peanuts, glutamic and ascorbic acids to the resulting mass, mixing and adding wheat flour, while peanuts are taken in an amount of 5-15% by weight of wheat flour (patent RU No. 2420979, IPC A21D 13/80, publ. 06/20/2011, bull. No. 17).

The disadvantages of the method of production of cookies include the dependence of the quality indicators of cookies on the quality indicators of raw materials. In addition, products containing glutamic acid are contraindicated for use in people with liver and kidney failure, ulcers, anemia, as well as those suffering from hypersensitivity to it. Peanuts are allergenic foods and are not suitable for children under 3 years old.

An object of the invention is to increase the biological value of shortcrust pastry without compromising the quality of products made from it, by replacing whole wheat flour in wheat flour recipes and from Omichka selection bean flour or marketable bean flour, in a 1: 1 ratio.

The problem set in the invention is solved by a method for the production of shortcrust pastry, including preliminary whipping of butter with sugar for 20-30 minutes on the mixer, in addition, the flour from the Omichka bean variety undergoes preliminary swelling for 3 hours with a 1: 1 hydraulic module, which ensures the swelling of dry bean flour gels, preservation of water-soluble vitamins and good quality of the baked product, then everything is transferred to the bowl of the kneading machine, whole grain flour is added and the dough is kneaded in a dough mixer for 4 minutes. The use in the technology of preliminary swelling of bean flour with a hydromodule of 1: 1 completely eliminates the possibility of poisoning with glycosides and lectins, which are toxic substances contained in beans. The use of whole-grain wheat flour and bean flour of the new selection Omichka variety increases the nutritional value of the product compared to premium wheat flour. In addition, it is possible to replace bean flour from the new breeding variety Omichka with flour from marketable beans.

Using the proposed methods for the production of shortcrust pastry from whole grain wheat and bean flour allows you to increase the content of proteins, dietary fiber, minerals in products, to give dietary and preventive properties to sand products due to the presence of biologically active substances.

The used beans of the Omichka variety are most preferable for producing flour used to enrich flour confectionery products, since according to the results of the research, the beans of the Omichka variety contain 18 amino acids, 8 of which are indispensable for the human body, the results are presented in Table 1.

In addition, beans of the Omichka variety after swelling during the heat treatment no longer absorb moisture, which justifies its distinctive baking properties.

The use of whole grain wheat flour significantly increases the nutritional value. Comparative characteristics of whole wheat and wheat flour of the highest grade are presented in table 2.

Whole grain wheat flour has a lower glycemic index, lower calorie content, while whole wheat wheat flour is superior to premium wheat in terms of vitamins, proteins and dietary fiber.

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

Example 1

2.5 kg of flour from beans of the Omichka variety undergo preliminary swelling for 3 hours, with a hydraulic module of 1: 1, 2.5 kg of sugar is whipped in a mixer with 4 kg of butter for 30 minutes, then all the components are transferred to a bowl kneading machine, add 2.5 kg of whole grain wheat flour, 0.1 kg of vanillin, 0.05 kg of baking soda and 0.05 kg of ammonium carbonate, knead the dough for 4 minutes After that, the resulting dough is used for baking shortbread cookies.

Example 2

2.0 kg of marketable bean flour undergoes preliminary swelling for 3 hours, with a hydraulic module of 1: 1, 2.5 kg of sugar is whipped in a mixer with 4 kg of butter for 30 minutes, then all the components are transferred to a bowl of a dough mixer, add 3 kg of whole grain wheat flour, 0.1 kg of vanillin, 0.05 kg of baking soda and 0.05 kg of ammonium carbonate, knead the dough for 4 minutes. After that, the resulting dough is used for baking shortbread cookies.

Claims (4)

1. Method for the production of shortcrust pastry, characterized in that they beat butter with sugar, add vanillin, carbon ammonium salt, baking soda, flour from the breeding variety of beans "Omichka", previously past swelling in water for 3 hours with a water ratio of 1: 1, whole wheat flour and knead the dough, while the dough is prepared with the following content of the starting components, kg: Granulated sugar 2.5 Butter four Vanillin 0.1 Baking soda 0.05 Coal ammonium salt 0.05 Whole-wheat flour 2.5 Omichka Bean Flour 2.5 Water 2.5 2. Method for the production of shortcrust pastry, characterized in that they beat butter with sugar, add vanillin, carbon ammonium salt, baking soda, commercial beans, previously swelled in water for 3 hours at a 1: 1 hydraulic unit, whole-wheat flour and knead the dough, while the dough is prepared with the following content of the starting components, kg: Granulated sugar 2.5 Butter four Vanillin 0.1 Baking soda 0.05 Coal ammonium salt 0.05 Whole-wheat flour 3 Bean Flour 2 Water 2