RU2797235C1 - Method for production of oatmeal cookies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for the production of oatmeal cookies is proposed, including kneading of dough, cutting and baking, in which, when kneading the dough, dry bioactivated wheat grain crushed by the disintegration-wave method and obtained from non-husked wheat grain is introduced, which is washed, kept in drinking water, washed again, germinated to a sprout size of not more than 1.5 mm, washed and delivered for drying and grinding by the disintegration-wave method, and which is mixed with a baking powder, after which the brew is introduced, which is prepared by brewing oatmeal flour with saline and cooled to 35±2.5°C, along with Margo margarine whipped with powdered sugar, honey, raisins, drinking water, cinnamon, cloves, vanillin, and then a mixture of dry bioactivated wheat grain crushed by the disintegration wave method and baking powder, while using the following content of initial components, kg: dry bioactivated wheat grain 70.0; oatmeal 30.0; powdered sugar 38.64; edible salt 0.8; Margo margarine 35.75; raisins 10.67; cinnamon 0.27; vanillin 0.1; baking powder 1.5-2.0; honey 19.0; cloves 0.05; drinking water based on the moisture content of the dough 22.5±0.5%.

EFFECT: invention improves the quality of oatmeal cookies by increasing the nutritional value, antioxidant content, shelf life, giving it functional properties, as well as expanding the range of functional flour confectionery products.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of flour confectionery.

The closest in technical essence and the effect achieved is a method for the production of oatmeal cookies (USSR GOSAGROPROM DEPARTMENT OF FOOD INDUSTRY ALL-UNION SCIENTIFIC RESEARCH INSTITUTE OF CONFECTIONERY INDUSTRY - Moscow - 1988, p. 248), containing, kg: baking wheat flour of the highest grade - 70.0; oatmeal - 30.0; white sugar -75.49; baking soda - 1.00; edible salt - 0.80; raisins - 10.67; cinnamon - 0.16; vanillin - 0.10; butter - 33.20.

The technical task of the invention is to improve the quality of oatmeal cookies by increasing the nutritional value, antioxidant content, shelf life, giving it functional properties.

The technical task of the invention is achieved by the fact that in the method for the production of oatmeal cookies, including kneading dough from wheat flour of the highest grade, oatmeal flour, salt solution, powdered sugar, margarine, raisins, vanillin, drinking water, cutting and baking, what is new is that when kneading dough, instead of wheat flour of the highest grade, dry bioactivated wheat grain crushed by the disintegration-wave method is introduced, which is pre-mixed with 1.5 - 2.0% baking powder to the mass of grain products; when kneading dough, tea leaves prepared by brewing oatmeal flour with salt solution and chilled to (35±2.5)°C, whipped margarine "Margo" with powdered sugar, honey, raisins, drinking water, cinnamon, cloves, vanillin, a mixture of dry milled bioactivated wheat grain by the disintegration-wave method and baking powder, knead the dough with the following content of initial components, kg:

dry bioactivated wheat grain 70.0 oat flour 30.0 powdered sugar 38.64 edible salt 0.8 margarine "Margo" 35.75 raisin 10.67 cinnamon 0.27 vanillin 0.1 baking powder 1.5-2.0 honey 19.0 carnation 0.05 water based on dough moisture content (22.5±0.5)%

The technical result of the invention is to improve the quality of oatmeal cookies by increasing the nutritional value, antioxidant content, shelf life, giving the product functional properties.

The presence in the proposed method of preparing biscuits of oatmeal dry bioactivated wheat grain with a large amount of dietary fiber, B vitamins, minerals (calcium, phosphorus, magnesium, iron) in a bioavailable form, used in the claimed amount, makes it possible to impart functional properties to the product.

The production method for oatmeal cookies is as follows.

The pre-hulled wheat grain is washed and kept in drinking water at a temperature of (19 ± 1) ° C for (23 ± 1) hours, then washed again and subjected to germination for (11.5 ± 0.5) hours until the size of the sprouts is not more than 1.5 mm. After the wheat grain is washed and sent for drying. The bioactivated wheat grain is subjected to drying at a layer thickness of 1.0 cm, the temperature of the drying agent (45±5)ºC for (5.9±0.1) hours. ±2.5) µm. Oatmeal is brewed with saline and the brew is cooled to (35±2.5)°C. Margarine "Margo" is churned with powdered sugar. After churning, tea leaves, honey, vanillin, cinnamon, cloves, chopped raisins, water are added to the resulting mass and everything is mixed. At the end, a mixture of dry bioactivated grain crushed by the disintegration-wave method and a baking powder is added at a dosage of 1.5 - 2.0% to the mass of grain products and dough for oatmeal cookies is kneaded with a moisture content of (22.5 ± 0.5)%. After the dough is cut into dough pieces weighing 30 g and baked at a temperature of (220 ± 10) ° C for 12-15 minutes, the dough is prepared with the following content of prescription components, kg:

dry bioactivated wheat grain 70.0 oat flour 30.0 powdered sugar 38.64 edible salt 0.8 margarine "Margo" 35.75 raisin 10.67 cinnamon 0.27 vanillin 0.1 baking powder 1.5-2.0 honey 19.0 carnation 0.05 water based on dough moisture content (22.5±0.5)%

The production method for oatmeal cookies is illustrated by the following examples.

Example 1 (prototype)

In the bowl of the dough mixer, oatmeal is brewed. Butter is churned with sugar. After churning, tea leaves, edible salt, chopped raisins, cinnamon, vanillin, and water are added to the resulting mass. At the end, top-grade wheat flour and baking soda are added. Next, the dough is kneaded with a moisture content of 21.5% and dough pieces weighing 30 g are formed, which are baked at a temperature of 220 ° C for 12 minutes, the dough is prepared with the following content of prescription components, kg:

wheat flour of the highest grade 70.0 oat flour 30.0 white sugar 75.49 baking soda 1.00 edible salt 0.80 raisin 10.67 cinnamon 0.16 vanillin 0.10 butter 33.20 water based on dough moisture content 21.5%

Organoleptic, physical and chemical indicators of the quality of oatmeal cookies are presented in table 1. The nutritional value of the products is indicated in table 2.

Example 2

Pre-shelled wheat grain is washed and kept in drinking water at a temperature of 20°C for 24 hours, then washed again and germinated for 12 hours until the size of the sprouts is not more than 1.5 mm. After the wheat grain is washed and sent for drying. The bioactivated wheat grain is subjected to drying at a layer thickness of 1.0 cm, a drying agent temperature of 50°C for 6.0 hours.

Oatmeal is brewed with saline and the tea leaves are cooled to 35 ° C. Margarine "Margo" is churned with powdered sugar. After churning, tea leaves, honey, vanillin, cinnamon, cloves, chopped raisins, water are added to the resulting mass and everything is mixed. At the end, a mixture of dry bioactivated grain crushed by the disintegration-wave method and a baking powder is added at a dosage of 1.5% to the mass of grain products and dough for oatmeal cookies is kneaded with a moisture content of 22.5%. After the dough is cut into dough pieces weighing 30 g and baked at a temperature of 220°C for 12 minutes, the dough is prepared with the following content of prescription components, kg:

dry bioactivated wheat grain 70.0 oat flour 30.0 powdered sugar 38.64 edible salt 0.8 margarine "Margo" 35.75 raisin 10.67 cinnamon 0.27 vanillin 0.1 baking powder 1.5 honey 19.0 carnation 0.05 water based on dough moisture 22.5%

Organoleptic, physical and chemical indicators of the quality of oatmeal cookies are presented in table 1. The nutritional value of the products is indicated in table 2.

Example 3

The method of preparing oatmeal cookies is carried out analogously to example 2, but the dosage of baking powder is 2.0 kg per 100 kg of grain products. Water is also taken taking into account the total moisture content of the raw materials, so that the moisture content of the dough is 22.5%.

Organoleptic, physical and chemical indicators of the quality of oatmeal cookies are presented in table 1. The nutritional value of the products is indicated in table 2.

From tables 1 and 2 it can be seen that in the proposed method, the shelf life of oatmeal cookies increases by 0.5 months, the total content of antioxidants is 1.2 times, the content of dietary fiber is 2.1 times; vitamin B ₁ - 1.6 times; vitamin B ₂ - 1.4 times; calcium - 1.2 times; phosphorus - 2.1 times; magnesium - 2.4 times, iron - 2.2 times, the energy value is reduced by 43 kJ compared to the prototype.

The use of dry bioactivated wheat grain, crushed by the disintegration-wave method, leads to the redistribution of moisture in the product in the direction of reducing the mass fraction of free moisture, which makes it possible to increase its shelf life. This is due to the greater water-retaining capacity of bioactivated wheat grain (1.57 g water/g substance) compared to premium wheat flour (0.71 g water/g substance). In addition, the inclusion of honey in the recipe also helps to increase the shelf life of oatmeal cookies.

In bioactivated wheat, the amount of antioxidants is 3.2 times higher compared to wheat flour of the highest grade. This is due, firstly, to the high content of shell particles in the grain compared to flour, since when grinding grain, along with the separation of bran and germ, antioxidants are removed. Secondly, with the formation of powerful antioxidants during bioactivation: bioflavanoids, vitamin E and the release of zinc from the bound state when exposed to endogenous grain phytase. This trace element is part of the enzyme superoxide dismutase, which has an antioxidant effect. In addition, cloves also contain substances with high antioxidant potential.

Table 1 The name of indicators Sample analysis data 1 (prototype) 2 3 Organoleptic indicators Appearance: Round or oval, with characteristic vagueness of this species, without dents, blisters and damage to the edge Form Color Light brown Brown Surface Smooth or rough with sinuous cracks View at a break Baked cookies with a uniform porous structure, without voids and traces of unmixed Taste Pronounced, characteristic of the taste of the components included in the biscuit recipe, without foreign aftertaste Smell Pronounced, peculiar to the smell of the components included in the biscuit recipe, without foreign smell physical and chemical indicators Humidity cookies,% 8.5 9.0 9.0 Wetting, % 170 174 181 Alkalinity, hail 0.20 0.23 0.27 Storage duration, months 1.5 2.0 2.0

table 2 Name of the component, energy value and total content of antioxidants Content in 100 g of oatmeal cookies,
prepared according to examples 1 (prototype) 2 3 Proteins, g 5.88 6.79 6.79 Fats, g 15.65 16.06 16.06 Digestible carbohydrates, g 71.39 67.19 67.19 Dietary fiber, g 2.33 4.98 4.98 Vitamins, mg: At ₁ 0.117 0.182 0.182 At ₂ 0.043 0.059 0.059 Minerals, mg: Sa 23.16 38.06 38.06 R 88.41 183.87 183.87 mg 24.08 57.25 57.25 Fe 1.14 2.53 2.53 Total content of antioxidants, g/100 g DM 16.07 19.03 19.03 Energy value, kJ 1622 1579 1579

The use of bioactivated wheat grain instead of premium baking wheat flour makes it possible to produce a functional food product based on dietary fibers, because due to the use of 100 g of oatmeal cookies, the daily need for them is satisfied by 16.6%, i.e. not less than 15.0% (daily requirement according to TR TS 022/2011 "Food products in terms of their labeling" is 30 g). With the introduction of bioactivated wheat grain, crushed by the disintegration-wave method, at a dosage of less than 70% by weight of grain products, the goal is not achieved.

When adding less than 1.0 kg of baking powder per 100 kg of grain products when kneading dough, the quality of products decreases due to the formation of a low-porous structure of cookies, and when more than 2.0 kg is added, there is a sharp deterioration in its organoleptic quality indicators in appearance due to the presence of significant cracks on the surface of the product.

The proposed method for obtaining oatmeal cookies allows you to:

- improve quality by increasing the nutritional value of oatmeal cookies, the content of antioxidants in it,

- increase the shelf life of cookies,

- expand the range of functional flour confectionery products.

Claims (2)

A method for the production of oatmeal cookies, including kneading dough, cutting and baking, characterized in that when kneading the dough, dry, crushed by the disintegration-wave method, bioactivated wheat grain obtained from non-husked wheat grain is added, which is washed, kept in drinking water, washed again, germinate to a sprout size of not more than 1.5 mm, washed and sent for drying and grinding by the disintegration-wave method, and which is mixed with a baking powder, after which the tea leaves prepared by brewing oatmeal flour with saline and cooled to 35 ± 2.5°C, margarine "Margot", whipped with powdered sugar, honey, raisins, drinking water, cinnamon, cloves, vanillin, and then a mixture of dry, crushed by the disintegration-wave method, bioactivated wheat grain and baking powder, while using the following content of initial components, kg: dry bioactivated wheat grain 70.0 oat flour 30.0 powdered sugar 38.64 edible salt 0.8 margarine "Margo" 35.75 raisin 10.67 cinnamon 0.27 vanillin 0.1 baking powder 1.5-2.0 honey 19.0 carnation 0.05 drinking water based on dough moisture content 22.5±0.5%