SU1440455A1 - Method of producing flour articles with increased content of fat and sugar - Google Patents

Abstract

The invention relates to bakery and confectionery industry, in particular to methods for the production of flour products with a high content of fat and sugar, mainly biscuits. The aim of the invention is to improve the quality of flour products and increase their shelf life. To prepare the dough (T), the dough is kneaded from a portion of the flour, water and yeast with the introduction of a pectin containing additive. T is kneaded from fermented brew, the rest of the flour and other antimony in the recipe. Then T is fermented with GII, and it is directed to the cutting, molding and baking of dough pieces. When preparing a dough to inactivate lipolytic enzymes, leading to an increase in the shelf life of finished products, the cell walls of vegetables are used as a pectin-containing additive in an amount from 0.2 to 0.3% by weight of the flour, which before being added to the dough is held in water before swelling. The method of production of flour products with a high content of fat and sugar provides an opportunity to improve the quality and increase the shelf life of them. 5 tab. 9 4 4 O 4 SP ate

Description

11440455

FIELD OF THE INVENTION The invention relates to baking and confectionery industry, in particular, to a method for the production of flour products with a high fat and sugar content, preferably biscuits.

The purpose of this invention is to improve the quality of flour products with a high content of fat and sacapa and increase their shelf life.

In tab. 1 given recipe for biscuits with a high content of fat and sugar (Sports).

In tab. 2 shows the recipe for crackers with a high content of fat and sugar (Cream).

ten

15

In tab. Figure 3 shows the acid and peroxide values of flour products with the addition of vegetable cell walls.

In tab. 4 shows the quality indicators of biscuits with a higher content of fat and sugar, prepared by this method.

In tab. 5 shows the quality indicators of crackers with a higher fat and sugar content, prepared by this method.

EXAMPLE 1: For the preparation of high fat and sugar coated biscuits (Sports use the cell walls of vegetables in an amount

0

five

therefore, the participation of plant polysaccharides in the inactivation of lipolytic enzymes is not excluded. Biscuits prepared by this and known methods were stored for 6 weeks. By the end of the term, the control sample had a nasty rancid taste and high acid and peroxide values. Biscuits prepared by the proposed method had better swelling and lower acid and peroxide numbers. The values of the acid and peroxide numbers are given in Table 3, the swelling index of the flour products in Table. four.

PRI mme R 2. For the preparation of biscuits with a higher fat content of 0 and sugar (Sport), the cell walls of vegetables in an amount of 0.024 kg (0.3% by weight of flour according to the recipe) are used, which are pre-soaked in water before swelling Gallets are prepared according to the recipe presented in Table. 1 and the technological scheme described in Example 1. The finished products were left for storage, marking the change in the organoleptic and physicochemical parameters, and compared them with the control sample. It is established that during storage an increase in acid and peroxide numbers occurs,

0

0.016 kg (0.2% by weight of flour at prescription-35, which are listed in Table 3. However, these changes occur to a much lesser extent than in the control sample.

By the end of the storage period, the biscuits,. prepared by the proposed method met the requirements for this type of products. The swelling index of the biscuits prepared by this method, the infusion), which are pre-soaked in water until complete swelling and introduced into the dough mixed with 20% flour, water and the total amount of crushed yeast with 44% moisture 40 swelling. The dough is left to ferment until the volume increases 2.5 times, which is a sign of its readiness. 45 is added to the fermented dough. 4, was higher than that of

water, chemical leavening agents, milk, salt, sugar, butter, blend, the remaining flour according to the recipe, which is given in Table. 1 and knead the dough with a moisture content of 27%. The kneading is continued 50 to obtain a plastic, well-kneaded dough. After kneading, the dough is subjected to curing.

The dough is rolled out, the dough blanks are molded from it .55, and baked for 7 minutes at a PSW. The control sample is prepared according to the same recipe and technological scheme, but the cell walls are in the brew

control sample.

PRI me R 3. For preparing fatty and sugar coated biscuits (Sports), the cellular walls of vegetables in an amount of 0.012 kg (0.15% by weight of flour) are used, which are presoaked in water before swelling. Biscuits prepared according to the recipe presented in table. 1, and the technological scheme described in example 1.

The finished products were stored, marking the change in organoleptic and physicochemical parameters, and compared with the control sample.

It is established that during storage an increase in acid and peroxide numbers occurs, the values of which are given in Table. 3

By the end of the storage period, deterioration of the biscuit rhus was noted, however, this deterioration was not as significant as that of the control sample. The swelling index given in table. 4 did not differ from the biscuits prepared by a known method.

PRI me R 4. For the preparation of biscuits with a higher fat and sugar content (Sport), the cell walls of vegetables in an amount of 0.028 kg (0.35% by weight of flour according to the recipe) are used, which are pre-soaked in water before swelling. . The biscuits are prepared according to the recipe presented in table. 1, and the technological scheme described in example 1. The finished products had a greater yield than the control sample and greater swelling. The increase of the acid and peroxide numbers in the sample was slower than in all other samples. The values of acid and peroxide numbers are given in Table. 3, swelling capacity - in table. four.

Example 5. For the preparation of crackers with a higher fat and sugar content (Creamy use the cell walls of vegetables in an amount of 0.02 kg (0.2% by weight of the flour according to the recipe), which are pre-soaked in water before swelling and introduced into the dough, kneaded from 20% flour, water and the total amount of crushed yeast with 45% moisture, taking into account the cell wall moisture after soaking. Salt solution and flour are added to the fermented dough, leaving about 25% flour to bite. a. In ferment dough, after 50 minutes after mixing is added a mixture of sugar and oil melange according to the formulation given in Table. 2. Dough after otsdobki allowed to ferment for 1.5 hours, subjecting it twice obminku.

The finished dough with a moisture content of 29% is cut into pieces, rolled out into a kind of harnesses, cut into slices, molded, spread and baked at 230 ° C.

Q

5 о 5 о

five

0

five ,

0

five

for 20 minutes The cooled rusks are kept for 20 hours. The stale rusks are cut into equal chunks and dried for 20 minutes at.

A control sample was prepared according to the same recipe and technological scheme, but without the addition of cell walls.

The finished products were left for storage, controlling the change in organoleptic indicators and the value of acid and peroxide numbers for the proposed and known methods. The values of acid and peroxide numbers are given in Table. 3. During the storage, the growth of the acid and peroxide numbers in the products according to this method was much slower than the control sample. The swelling index given in table. 5, had a higher value than the control sample.

EXAMPLE 6 For the preparation of crackers with a higher fat and sugar content (Cream), use the cellular cellular walls of vegetables in an amount of 0.03 kg (0.3% by weight of the flour), which is pre-soaked in water before swelling. The crackers are prepared according to the recipe presented in table. 2, and the technological scheme described in example 5.

The finished products were stored, controlled organoleptic characteristics and values of acid and peroxide numbers, which are listed in Table. 3

There was a slowdown in the growth of acid and peroxide numbers compared with the control sample. The swelling index shown in Table 5 was higher than that of the control sample.

As follows from the obtained data, the use of cell walls in an amount of less than 0.2% by weight of flour in the preparation of flour products with a higher content of fat and sugar is impractical, since the shelf life of products increases slightly, and the quality, as measured by the swelling index, does not improve. Making them in the amount of more than 0.3% by weight of flour leads to an increase in the yield of finished products and, accordingly, reduces their energy value.

5, 1440A556

Thus, the introduction of cellular. water and yeast with the introduction of the pectin wall of vegetables in the amount of 0.2-0.3 "containing additive fermentation of sourdough; to the flour in the preparation of flour, adding the remaining flour and other products with a high fat content of the raw material according to the recipe, harvesting and sugar leads to an improvement in the quality of the dough, its cutting and baking, and an increase in their storage time by a factor of 2-3.

billet, characterized in that, in order to improve the quality of products and increase their shelf life, the formula of the invention, 10, uses cell walls as a pectin containing additive

A method for the production of flour products of vegetables, with the latter being filled with water before dosing with increased fat content and sugary dough, before dosing, predominantly biscuit, swelling and mixing them into a quantity of flour, 5 - 0.3% by weight of flour in the dough.

Puka wheat .vs

shpenicha fry for sponge

Sugar

Butter

Melange

Milk

Chopsticks

Salt

Soda

Cell walls

Water

Output

92.0

Table 1

7.0

7.0

7.0 7.0

7.0

Ostap-Ost-Osta-Osta-Ost

10.0 10.0 10.0 10.0 10.1

about 2,102,05 2,112,102,092,01,952,06,010,01 0,0110,01 0,0 (0,010,0 0,012

3.03,962,25.2,302,3Q2,283,502,152,200,0860,0550,0450.05 0.0380.0750.05 0, 04B

4.55,202.54 2.488, 952.352.320.110.068 0.06 0.063 0.057 0.100.07 0.07

6.06,303.1 2,962,902,905,802,882,800,130,0980,0850,0860,09 0.12. 0.095 0.08

Mass fraction of moisture,%

8,0 8,5

Fat content in terms of dry substance,% 18.5 18.0 18.0 18.5 17.0 Content of total sugar in sucrose in terms of dry substance,% 12.0 12.0 12.0 12.0 11, 0

Table 2

Table4

8.5

8.0

9.0

Quality skaters Known Proposed method according to examples

Method 1-I1

..D .....

Alkalinity in terms of

dry matter, hail 1.5 1.5 1.5 1.5 1.5

Ash content not soluble in 10% hydrochloric acid,% .0.1 0.1 0.1 0.1 0.1

Namoena (swelling% 200 220 240 200 250

Table5

Quality Indicators Famous Proposal Method

method according to examples

iii :::: i:

Massowa Dol

moisture% 10.0 10.5 11.0

Fat content in terms of dry matter,% 10.0 10.0 9.5

The content of total sugar in sucrose in terms of dry substance,% 16.5 16.0 15.5

Acidity, hail

not more than 3.5 3.5 3.5

Water swelling

at, min 1,5 1,0 1,0

Compiled by G. Dubtsov Editor O.Spesyvykh Tekhred L. SerdyukoVa Corrector M.Sharoshi

Order 6115/5 Circulation 362 Subscription VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

"". "".-.- "----------------- - --- - - - - -

Production and printing company, Uzhgorod, st. Project, 4

1A40455

10 Continuation of table 4

Claims (1)

The claims, Yu A method for the production of flour products with a high content of fat and sahara, mainly biscuits, which involves kneading dough from a portion of flour, 15 water and yeast with the introduction of a pectin-containing additive, fermenting the dough, introducing the remaining flour and other raw materials into it, mixing and fermenting the dough, it cutting and baking blanks, characterized in that, in order to improve the quality of products and increase the shelf life, cell walls of vegetables are used as pectin-containing additives, the latter being introduced into Aru is kept in water until swelling and injected in an amount of 0.2 - 0.3% by weight of flour in the dough. Table 1 name of raw materials Solids content,% The known method, kg The proposed method, kg, by examples ¹ I ³ I 4 Wheat flour 85.5 7.0 7.0 7.0 7.0 7.0 Wheat flour for dough 85.5 1,0 1,0 1,0 1,0 1,0 Sugar 99.85 1.25 1.25 1.25 1.25 1.25 Butter 85.0 2.0 2.0 2.0 2.0 2.0 Melange 26.0 oh s 0.3 oh s oh s oh s Milk 12.0 1,5 1,5 1,5 1,5 1,5 Yeast on a dough 25.0 0.2 0.2 0.2 0.2 0.2 Salt' 96.5 0.05 0.05 0.05 0.05 0.05 Soda 50,0 0,025 0,025 0,025 0,025 0,025 Cell walls 95.0 -, 0.016 0,024 0.012 0,028 Water - The rest is The rest is The rest is The rest is The rest is new new new new new Exit 92.0 10.0 10.0 10.0 10.0 10.1 Table 2 name of raw materials Solids content,% The known method, kg The proposed method, kg, by examples ’T 2 Wheat flour in. from. 85.5 10.0 10.0 10.0 Pressed yeast 25.0 0.2 0.2 0.2 Salt 96.5 0.1 0.1 0.1 Sugar 99.85 2.0 2.0 2.0 Butter 85.0 1,5 1,5 1,5 Melange 26.0 0.32 0.32 0.32 Vegetable oil 100.0 0.05 0.05 0.05 Cell walls 95.0 - 0.02 0,03 Total raw materials 14.2 14.2 14.2 Table 3 Shelf life May Acid number Peroxide value "Z iodine Biscuits. Crackers Biscuits Crackers Counter. 1 ² 1 3 4 Counter. R ] 6 Counter. 1 'I ² 3 4 Counter. 5 6 0 2.10 2.05 2.11 2.10 2.09 2.0 1.95 2.0 0.01 0.01 0.011 0.01 0.01 ο, οι ’ 0.01 0.012 3.0 3.96 2.25 2,30 2,30 2.28 3,50 2.15 2.20 0,086 0.055 0.045 0.05 0,038 0,075 0.05 0, ‘04 V 4.5 5.20 2.54 2.48 2.45 2 ^ 45 4.95 2,35 2,32 0.11 0,068 0,06 0,063 0,057 0.10 0,07 0,07 6.0 6.30 3,1 2.96 2.90 2.90 5.80 2.88 2.80 0.13 0.098 0.085 0,086 0.09 0, t2. 0.095 0,084 T a b l and c a 4 Quality indicators Known method 1 The proposed method by examples T ^T ”T T - J ----------- Mass fraction of moisture, 7. 8.0 8.5 8.5 8.0 9.0 The fat content in terms of dry matter, 7. 18.5 18.0 18.0 18.5 17.0 The total sucrose sugar in terms of dry matter, 7. 12.0 12.0 12.0 12.0 11.0 Continuation of table 4 Quality indicators Known method The proposed method by examples 1 1 ² 1 ³ 1 4 Alkalinity in terms of 1 dry matter, hail 1" 5 1,5 1.5 1.5 1,5 Ash content, not rast vorimdy in 10% salt acid,% θ, 1 0.1 0.1 0.1 0.1 Wet (swell- bridge,% 200 220 240,200 250 Table 3 Quality indicators Famous The proposed method the way by examples ____________ Moisture content, % The fat content in terms of dry matter,% The total sugar content of sucrose in terms of dry matter,% Acidity, degrees, no more Swelling in water at 60 ° C, min 10.0 10.5 11.0 10.0 10.0 9.5 16.5 16.0 15,5 3,5 3,5 3,5 1,5 1,0 . 1,0