RU2823328C1 - Composition for production of ready sponge cake - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to flour confectionary products of food industry and may be used in production of cakes and pastries. Composition for production of ready sponge cake from grain sorghum flour "Bacalavr" includes a mixture of prime grade wheat flour and grain sorghum flour "Bacalavr", white sugar and melange at the following ratio of components, %: mixture of wheat flour and "Bacalavr" grain sorghum flour—27.54, white sugar—27.18, melange—45.28. Then one adds "Bacalavr" grade grain sorghum flour in amount of 5%, 10% or 15% of prime grade wheat flour.

EFFECT: invention allows to increase nutritive value, improve physical-chemical and organoleptic indices of the sponge cake, as well as expand the range of flour confectionary products.

1 cl, 3 dwg, 1 tbl, 3 ex

Description

The invention relates to flour confectionery products of the food industry and can be used in the production of cakes and pastries.

The composition of the dough for the production of biscuit semi-finished product is known, containing premium-grade wheat flour, potato starch, granulated sugar, melange and essence (Collection of recipes for flour confectionery and bakery products for public catering establishments. - M.: Ekonomika, 1986. - 295 p. ).

The disadvantage of this composition is its insufficiently high nutritional value.

The closest to the claimed composition is the composition of the biscuit semi-finished product, which includes a mixture of wheat and corn flour in a ratio of 2:1, as a sweet agent contains curculin, melange and a flavoring filler containing a mixture of almond kernels, apricot kernels and HERBACEL dietary fiber, additionally containing the enzyme preparation Sweetase L (Patent RU 2 632 332 C1, IPC A21D 13/08, published: 2017.10.04, bulletin No. 28).

The disadvantage of this composition is the presence of expensive products.

The technical objective of the invention is to develop the composition of the finished biscuit and increase the range of flour confectionery products.

The technical task is achieved by adding grain sorghum flour of the “Bachelor” variety, premium wheat flour, white sugar and melange to the composition in the following ratio of components,%: mixture of wheat flour and sorghum flour 27.54, sugar 27.18, melange 45 ,28.

The technical result of the invention is the production of a product for prophylactic purposes through the use of non-traditional raw materials.

Flour from grain sorghum variety "Bachelor" contains potassium, iron, magnesium, phosphorus, potassium, sodium, starch, sugar, vitamins C1, B1, B2, B3, B5, B6, PP. Due to the high fiber content, the speed of peristalsis is accelerated, and congestion does not occur. Dietary fiber has an adsorbent, antitoxic and antioxidant effect, creates favorable conditions for the life of beneficial flora, and prevents the formation of formations in the large intestine.

The preparation of a biscuit semi-finished product involves the preparation of dough, which includes making an emulsion by mechanically beating melange with sugar at high speed for 15 minutes until the mass increases in volume by 2.5-3 times and a fluffy consistency is formed. A mixture of premium wheat flour and grain sorghum flour of the “Bachelor” variety is added to the finished emulsion in several stages and gently mixed with a spatula for 15 seconds after each addition of flour. Next, the finished dough is poured into molds or a baking sheet, previously covered with parchment paper. Fill no more than ¾ of the mold with dough. Products are baked at a temperature of 180°C. The baking time depends on the size and depth of the pan. Then the biscuit semi-finished products are left to stand for 8 hours at room temperature.

Examples of specific implementation.

Example 1

Preparation of the composition of a biscuit semi-finished product with the addition of grain sorghum flour of the “Bachelor” variety in the amount of 5% of wheat flour according to the above technology with the following ratio of initial components, %: premium wheat flour 26.16, grain sorghum flour of the “Bachelor” variety 1, 38, melange 45.28, white sugar 27.18.

Qualitative and quantitative indicators of the resulting biscuit semi-finished product are shown in table.

Example 2

Preparation of the composition of a biscuit semi-finished product with the addition of grain sorghum flour of the “Bachelor” variety in the amount of 10% of wheat flour according to the above technology with the following ratio of initial components, %: premium wheat flour 24.78, grain sorghum flour of the “Bachelor” variety 2, 76, melange 45.28, white sugar 27.18.

Qualitative and quantitative indicators of the resulting biscuit semi-finished product are shown in table.

Example 3

Preparation of the composition of a biscuit semi-finished product with the addition of grain sorghum flour of the “Bachelor” variety in the amount of 15% of wheat flour according to the above technology with the following ratio of initial components, %: premium wheat flour 23.23, grain sorghum flour of the “Bachelor” variety 4, 31, melange 45.28, white sugar 27.18.

Qualitative and quantitative indicators of the resulting biscuit semi-finished product are shown in table.

Figures 1, 2, 3 show product samples.

The use of sorghum flour in the production of biscuit semi-finished products allows us to obtain a product that has a positive effect on the physiological properties of the human body, as well as a product of increased nutritional and energy value. In addition, the additive improves the organoleptic characteristics of the finished biscuit and allows you to increase the shelf life of flour confectionery products.

Composition for the production of finished biscuit

Table

Indicator name Sample 1 (5%) Sample 2 (10%) Sample 3 (15%) Organoleptic characteristics: Appearance the product is of the correct shape, without cracks or dips, the surface is smooth the product is of the correct shape, without cracks or dips, the surface is smooth the product is of the correct shape, without cracks or dips, the surface is smooth Color surfaces:
brown
pulp:
pale yellow surfaces:
brown
pulp:
gray-yellow surfaces:
light brown
pulp:
gray-yellow Consistency crumb: elastic, homogeneous
porosity: fine, uniform, developed crumb: elastic, homogeneous
porosity: fine, uniform, developed crumb: elastic, homogeneous
porosity: larger, uniform, developed Taste The taste is pleasant, sweet, consistent with the product, without any foreign flavors. The taste is pleasant, sweet, consistent with the product, presence of sorghum particles, no foreign flavors The taste is pleasant, sweet, consistent with the product, presence of sorghum particles, no foreign flavors Smell Pleasant, matches the product, no foreign odors Pleasant, matches the product, no foreign odors Pleasant, matches the product, no foreign odors Physical and chemical indicators: Mass fraction of dough moisture, % 32.5 32.7 32.3 Dough density, kg/ ^m3 354 363 383 Porosity, % 72.9 72.2 70.7 Energy value, kcal 375.1 375.54 375.98

Claims (3)

Composition for the production of finished sponge cake from grain sorghum flour of the “Bachelor” variety, characterized by the fact that it includes a mixture of premium wheat flour and grain sorghum flour of the “Bachelor” variety, white sugar and melange in the following ratio of components,%: a mixture of wheat flour and grain sorghum flour of the “Bachelor” variety 27.54 white sugar 27.18 melange 45.28, Moreover, grain sorghum flour of the “Bachelor” variety is added in an amount of 5%, 10% or 15% of premium wheat flour.