SU1082366A1 - Method of producing semifinished cakes - Google Patents

Abstract

1. METHOD OF MANUFACTURING SEMI-FINISHED PRODUCTS OF SEWERS, including the preparation of an emulsion from butter, honey, melange, sugar, water and baking powder, mixing the emulsion with flour and molding the resulting dough, in order to reduce the duration of the process and improve the quality of the finished products, the dough vibrated before shaping with intensity Af

Description

The invention relates to confectionery production, namely, to the production of raw pastry.

Methods are known for producing semi-finished pasta products, including dough kneading and molding l.

The main disadvantage of this method is the incomplete dissolution of sugar in the dough, which affects the quality of the finished products.

The closest to the technical essence and the achieved results is the method of producing semi-finished products, including the preparation of an emulsion from oil, honey, melange, sugar, water and baking powder, the estimation of emulsion with flour and the formation of the resulting dough 2.

The disadvantage of this method is the heterogeneity of the consistency of the dough. Heterogeneity coefficient for kneading is about 1315%, the mixing time of 10-14 min leads to a significant increase in temperature and, as a result, to the dough tightening and obtaining defective products having an irregular shape.

The purpose of the invention is to reduce the duration of the process and improve the quality of finished products.

The goal is to achieve that according to the method of manufacturing semi-finished products of pnics, including the preparation of an emulsion from butter, honey, melange, sugar, water and baking powder, mixing the emulsion with flour and molding the resulting dough, the dough is vibrated before forming, with an intensity (10 15) —c for 0.5–1 minutes to a plastic state and a non-uniformity factor of 5–7%, and mixing the emulsion with flour until the heterogeneity factor reaches 15–19% for 1.0–1, 5 mi

In this case, the vibration treatment of the dough is carried out in a layer of 2025 mm thick

Example 1. Preparing plain dough type Moscow, Goto emulsion, in t of oil, honey, melange in advance

: sugar, water and baking powder, pre-mixed 2 min. Next, flour is added to the emulsion and the dough is mixed for 1.5 minutes. Then take the portions of the test, expand into plates with a thickness of 25 mm and vibrate them with an intensity of 10.1 10 m Vc for 0.5 Yain. Test parameters before. vibration processing: temperature 31 ° С

0 coefficient of heterogeneity of 15%. The final test parameters: the effective viscosity at a shear rate of 5.5 seconds is (20.1 + 1.7). .c coefficient of heterogeneity 71.

5 The finished dough is molded in the form of a 17 mm thick layer on a molding machine. Molded pics do not spread out; they have a well-defined pattern with obgekeemug.

0 Example2. An emulsion was prepared in a manner similar to Example 1. Mixing the emulsion and flour was carried out for 75 seconds. The duration of the vibro-processing of the formation of 23 mm is 45 s.

5 Intensity 12.5. Test parameters before vibro-processing: temperature 30.7c, inhomogeneity coefficient 18.1%. Finished dough parameters: effective viscosity

- at a shear rate of 5.5, it is (19.8 + 1.2). 10 Pa-s, the coefficient of heterogeneity of 6.1%.

Molded pads are different from the products obtained in Example 1. Example 3. A finished emulsion

 in a manner analogous to example 1. Mixing the emulsion and flour was carried out for 1 minute. The thickness of the layer is 20 mm, the duration of vibration treatment is 1 min with intensity

0 15-10. Test parameters before vibration treatment: temperature 29.8 ° С, heterogeneity coefficient 19.4%. Finished dough parameters: effective viscosity at shear rate

5.5.5 seconds is (.19.6 ± l, oj, inhomogeneity coefficient 5.1%.

The shape of the pins does not differ from the products obtained in Example 1.

Pars1metry studies given in the table.

Yu

rH

As seen. This table of data with a constant kneading duration of 120 s, a change in the duration of mixing the emulsion with flour and a simultaneous increase in the duration of the vibro-processing of the dough; it has constant structural and mechanical properties. (effective viscosity can be considered constant), the temperature does not exceed permissible range of 30 i 2 ° C, increasing the homogeneity of the structure (inhomogeneity coefficient decreases

Using the proposed method for the production of semi-finished products allows:

shorten the length of the kneading process from an average of 15.5 to 4 minutes;

to obtain a homogeneous dough consistency, which contributes to an increase in the finished product (in particular, reduction of returnable waste in subsequent operations) and products with the correct uniform shape, clearly defined front surface}

the ability to mix in 1B | scarlet volumes, which contributes to the reduction of energy consumption from L5 to 23 Lzh / kg;

organize the production of spikes in a continuous stream using continuously operating paddle-type vertical mixers and single-roll forms of machines.

Claims (2)

1. METHOD FOR PRODUCING SEMI-FINISHED Gingerbread products, including the preparation of an emulsion from oil, IU ^; yes, melange, sugar, water and baking powder, mixing the emulsion with flour and molding the resulting dough, characterized in that, in order to reduce the duration of the process and improve the quality of the finished products, the dough is subjected to vibration processing with an intensity of A ⁷ f ' ⁱ ' before molding = (10 - 15) * x10 ^g m ² / s for 0.5-1 min until the viscoplastic State is achieved and the heterogeneity coefficient is 5-7%, and the emulsion is mixed with flour until the heterogeneity coefficient is up to 15-19% for 1.01.5 minutes <g 2. The method according to π. 1, with the fact that the vibration processing of the test is carried out in a layer with a thickness of 20 mm. Jc ί