RU2737275C1 - Cake production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Cake production method involves kneading dough of margarine, white sugar, chicken eggs, food culinary salt and prime grade wheat flour, dough pieces molding and baking. In the dough one introduces a mixture of prime grade bakery flour, “Polet” grade amaranth grain flour in quantitative ratio of 5–10 % of the total weight of flour and flour from grain of foxtail millet (Setaria italica subsp. italica) of “Yantarnaya” grade in quantitative ratio of 15–20 % of the total weight of flour. Wherein, grinding of grain of “Yantarnaya” grade foxtail millet and “Polet” grade amaranth is produced at mill Quadrumat^® Junior (Germany), and the control sieving of flour obtained – through a sieve No. 27.

EFFECT: invention allows to increase biological value of products, enhance taste qualities and nutritional value of cakes.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the field of food industry, in particular to confectionery, and can be used for the preparation of flour confectionery products, namely muffins.

From the conducted patent search, a method for the production of cake is known (patent for IZ No. 2599616, IPC A21D13 / 08, publ. 10.10.2016, bul. No. 28), including kneading dough, molding products, baking them. When implementing the method, margarine, white sugar are taken, everything is knocked down until a homogeneous mass is formed for 10-15 minutes, then eggs, salt are added in turn, knocked down for 20 minutes, sifted corn and rice flour, starch and starch are gradually added to the finished mass. baking powder, candied pumpkin fruits and chopped lemon are introduced at the final stage of kneading the dough, molding is carried out into molds treated with a non-stick coating, the muffins are baked at a temperature of 200 ° C for 20-25 minutes immediately after cutting, after baking the muffins are cooled naturally to room temperature ...

The closest to the claimed technical solution is a method for the production of gluten-free cake "Lemon with candied fruits" (patent for IZ No. 2458508, IPC A21D13 / 00, publ. 20.08.2012, bul. No. 23), including kneading dough from margarine, white sugar, eggs chicken, table salt and wheat flour of the highest grade, molding and baking of dough pieces.

The disadvantages of the known solutions are low organoleptic and physico-chemical characteristics.

The technical objective of the invention is to improve the quality of flour confectionery products, increase their biological value by using flour from chumiza grains of the Yantarnaya grade and flour from amaranth grains of the Polet grade.

The technical problem posed is solved in the method of producing cake from processed grain amaranth grade "Polet" and chumiza grade "Yantarnaya", which involves kneading dough from margarine, sugar, eggs, salt, baking powder and flour, molding and baking dough pieces. The difference from the prototype is that when kneading, baking flour of the highest grade is introduced into the dough with the addition of flour from chumiza grains of the Yantarnaya grade in an amount of 15-20% of the total mass of flour and flour from amaranth grains of the Polet grade 5-10% of the total mass of flour, moreover, the grinding of chumiza grain of the Yantarnaya variety and the amaranth grain of the Polet variety is carried out on a Quadrumat® Junior mill (Germany), and the control sifting of the resulting flour through a sieve No. 27.

The technical result is to obtain a product of increased biological value due to the introduction of flour from chumiza grain of the Yantarnaya variety and flour from amaranth grain of the Polet variety, increasing the taste and nutritional value of muffins.

The use of chumiza grain flour is explained by the fact that this flour, unlike ordinary wheat flour, has therapeutic and prophylactic properties and has a beneficial effect on the human body.

Chumiza promotes the elimination of toxins and heavy metals from the body, therefore flour from chumiza grains allows, in combination with wheat flour, to make high-quality muffins, which are recommended for consumption primarily by residents of megacities and areas with an unfavorable environmental situation. Due to the high fiber content in chumiza flour, regular use of such a cake helps to normalize the gastrointestinal tract, strengthen the heart muscle, reduce the risk of atherosclerosis, and normalize blood pressure. The introduction of chumiza flour into the recipe of products significantly improves their quality. When added to high-grade flour from chumiza grain in a quantitative ratio of 15-20% of the total mass of flour, products are enriched with protein substances, lipids, carbohydrates, ash elements and vitamins, which contributes to the provision of finished products with the greatest amount of substances useful for the body.

The use of amaranth flour is explained by the fact that this flour, in contrast to ordinary wheat flour, has a large amount of vitamins and amino acids necessary for the body.

Amaranth contains a truly unique enzyme - lysine. During the digestion of various foods, the trace mineral helps to absorb calcium. If we compare the usual wheat flour and amaranth powder, the latter has many times more iron and fiber. Amaranth grains also contain squalene. Thanks to this substance, all aging processes slow down in the body. The trace element is actively involved in the formation of new cells and the renewal of the body as a whole. Amaranth helps the body to get rid of harmful cholesterol and toxins, as well as normalizes metabolism. But in addition to all of the above, amaranth, like plague, is an excellent therapeutic and prophylactic agent for many diseases.

The proposed method includes milling of chumiza grains of the Yantarnaya variety and amaranth grains of the Polet variety on a Quadrumat® Junior mill (Germany), control sifting the resulting flour through a sieve No. 27, mixing premium flour, flour from chumiza grains in a quantitative ratio of 15-20% of the total flour mass and amaranth flour in a quantitative ratio of 5-10% of the total mass of flour according to the recipe (Table 1). Further, the method involves kneading dough from margarine, sugar, eggs, salt, baking powder and flour, forming and baking dough pieces. Moreover, a mixture of premium wheat flour, flour from chumiza grains of the Yantarnaya grade in a quantitative ratio of 15-20% of the total mass of flour and flour from amaranth grains of the Polet grade in a quantitative ratio of 5-10% of the total mass of flour is used as flour.

The proposed invention is illustrated by specific examples of its implementation.

Example 1.

Sort and grind chumiza grains of the Yantarnaya variety on a Quadrumat® Junior mill (Germany), after which the resulting flour is sieved through a sieve No. 27, then the same mill is used to grind amaranth grains of the Polet variety and control sifting through a sieve No. 27 of the resulting flour. After the premium flour, flour from chumiza grain in a quantitative ratio of 20% of the total mass of flour and flour from amaranth grain in a quantitative ratio of 5% of the total mass of flour are mixed.

Further, the method includes kneading dough from margarine, white sugar, chicken eggs, table salt and flour, forming and baking dough pieces. Moreover, a mixture of premium flour, flour from the grain of the amaranth chumiza in a quantitative ratio of 20% of the total mass of flour and flour from amaranth grain in a quantitative ratio of 5% of the total mass of flour is used as flour.

Example 2.

Sort and grind chumiza grains of the Yantarnaya variety on a Quadrumat® Junior mill (Germany), after which the resulting flour is sieved through a sieve No. 27, then the same mill is used to grind amaranth grains of the Polet variety and control sifting through a sieve No. 27 of the resulting flour. After the premium flour, flour from the grain of chumiza in a quantitative ratio of 15% of the total mass of flour and flour from amaranth grain in a quantitative ratio of 10% of the total mass of flour are mixed.

Further, the method involves kneading dough from margarine, sugar, eggs, salt and baking powder, introducing flour into the dough, molding and baking dough pieces. Moreover, a mixture of premium flour, flour from chumiza grains of the Yantarnaya grade in a quantitative ratio of 15% of the total mass of flour and flour from amaranth grains of the Polet grade in a quantitative ratio of 10% of the total mass of flour is used as flour.

Quality indicators of finished products are shown in Table 2.

Thus, the muffins according to the claimed method have better quality indicators than the products obtained by the known method.

The use of the proposed method for the production of cake makes it possible to obtain products of increased biological value due to the introduction of flour from chumiza grains of the Yantarnaya grade and flour from amaranth grains of the Polet grade.

Table 1

Recipe for muffins name of raw materials Raw material consumption per 1 kg of finished product, g Baking wheat flour, premium grade 244.4 244.4 Amaranth flour 16.3 32.6 Chumiza grain flour 65.2 48.9 Margarine 294.1 264.7 Table salt 2.4 2.4 White sugar 243.5 219.2 Edible chicken egg 198.8 198.8 Sodium carbonate E500 (baking powder) 3.5 3.5

table 2

Quality indicators of ready-made cupcakes Indicators The proposed method by examples Example 1
(20% plague + 5% amaranth) Example 2
(15% chumiza + 10% amaranth + 10% sugar and margarine reduction) Physicochemical Moisture content, % 17.8 18,7 Mass fraction of total sugar (for sucrose) (in terms of dry matter),% 22.0 21.9 Mass fraction of fat (in terms of dry matter),% 19.9 17.1 Alkalinity, degrees 0.8 0.9 Density, g / cm ³ 0.48 0.47 Organoleptic Colour Cream Beige with cream shade Taste Pleasant taste, characteristic of the added additives, without foreign tastes Smell The aroma is pronounced, characteristic of the introduced fortifiers, without foreign odors Surface The upper one is convex, with characteristic cracks, with a pronounced lateral surface. No voids, burns, tears or irregularities. Broken view Baked product without lumps, traces of impurities, with uniform porosity, without voids and hardening Structure Soft, bound, loosened, porous, no voids or seals The form Correct, with a convex upper surface. The bottom and side surfaces are even, without voids and cavities

Claims (1)

A method for the production of cake, including kneading dough from margarine, white sugar, chicken eggs, table salt and wheat flour of the highest grade, molding and baking of dough pieces, characterized in that a mixture of bakery flour of the highest grade, flour from amaranth grain of the grade is introduced into the dough Flight in a quantitative ratio of 5-10% of the total mass of flour and flour from the Yantarnaya grade chumise in a quantitative ratio of 15-20% of the total flour, and the grinding of the Yantarnaya grade and amaranth grains of the Polet grade is carried out on a Quadrumat® Junior mill (Germany) , and control sifting of the resulting flour through a sieve No. 27.