SU1442164A1 - Method of producing cracker - Google Patents

Abstract

The invention relates to baking and confectionery industry, in particular, to the production of flour confectionery products - crackers. The purpose of the invention is. improving the quality of the cracker by increasing its biological value, improving the structure-i of the mechanical properties of the products and speeding up the dough preparation process. The method of production of cracker includes the preparation of dough, kneading and fermentation of dough, molding and baking products. As a protein fortifier / into the dough, instead of whole milk and part of the flour, dry buttermilk is introduced in the form of a suspension produced from a mixture of 6% cottage cheese whey, 2.5-1; buttermilk from flour and 2% flour, which is processed for 7-10 minutes at 60-67 ° C to form a paste. This method allows to improve the quality of the cracker, to enrich the products with protein, on average by 1-1.5%, to improve the structural and mechanical properties and to speed up the dough preparation process for 20 minutes due to faster acid accumulation of the dough. 1 tab. cl

Description

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The invention relates to confectionery and bakery applications, in particular to the production of flour confectionery products - crackers.

The purpose of the invention is to improve the quality of the cracker by increasing its biological value, improving the structural and mechanical properties of the products and speeding up the dough preparation process,

The proposed method provides for the preparation of slurry, kneading and fermentation of dough, molding, baking crackers, as a protein fortifier in the dough, instead of whole milk and flour, dry buttermilk is introduced in the form of a suspension produced from a mixture of 5-7% curd whey, 2-3 % buttermilk by weight of flour and 1.5-2.5% flour, which is processed for 7-10 minutes at 60-67 ° C to form a paste,

The addition of dry buttermilk to the dough leads to a reduction in its ultimate shear stress. On the contrary, the treatment of buttermilk cream with cottage cheese whey in cracker production improves the rheological properties of the cracker dough. In order to establish the optimum ratio of buttermilk to cheese whey, tests were carried out with different amounts of additives added. The optimization parameter was a physicomechanical indicator — density.

The addition of curd cheese in combination with dry buttermilk according to the proposed method contributes to a more rapid acid accumulation of dough

According to the proposed cracker production method, the final acidity of the dough is reached for 30 minutes, faster compared to the known,

In the next stage, the influence of the method of introduction of bitter buttermilk into the dough in the form of a suspension, which was extruded from a mixture of 5-7% cottage cheese whey, 2-3% buttermilk by weight of flour and 1.5-2.5% flour, was studied. which is processed for 7-10 minutes at 60-67 ° C to form a paste. To control the crackers Youth were produced on emulsion.

These studies of the density of crackers with the introduction of a mixture of dry buttermilk and cheese whey in the production of suspensions (examples 1-3) with different quantitative COOTHDQ

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5 Q

five

The contents of buttermilk and curd whey are presented in Table.

Research data showed that the method of introducing a mixture of dry buttermilk and cottage cheese into dough in the form of a suspension (examples 1-3) improves the quality of products. The optimal structural and mechanical properties of the sample in example 2, prepared with 2.5% buttermilk from flour mass and 6% curd whey on suspension. A decrease in the amount of dairy additives in the formulation of products below 2% of buttermilk by weight of flour and 5% of cottage cheese whey is impractical from a biological point of view. With an increased amount of milk additives in the recipe of 3% buttermilk, 7% cottage cheese whey and flour weight, the structural and mechanical properties of the cracker deteriorate. This proportion of milk additives is the limit.

It was established experimentally that the duration of the formation of paste at the specified ratio of prescription components is 7-10 minutes,

The method is carried out as follows.

In the dispersant prepare the suspension in the following sequence; 6% of curd cheese and 2.5% buttermilk by weight of flour, 2% flour The mixture is stirred for 8 minutes at the gelatinization temperature of wheat starch, after which it is cooled with a calculated amount of water (except water left to dissolve the chemical baking powder) to 35 ° C and add sugar, salt, yeast, invert syrup, surface-active substances (surfactants), melted fat. The dough is kneaded by mixing the suspension with a chemical spreader, the remaining amount of flour according to the following recipe (kg per 160 kg of flour) and technological recuts:

Sugar sand2

Mook 3.2

Ma ate o37

Invert syrup5

PAV1,24

Yeast6

Sol1

Dry buttermilk Curd whey Flour B.C. Ammonium salt Duration of kneading dough, min. Dough temperature after kneading, ° С Duration of dough fermentation, min Dough humidity,%

 Before forming the dough p421644

Claims (1)

The invention The method for the production of cracker, providing for the preparation of a slurry from a part of the flour, provided by the recipe, and dairy product, its cooling, the introduction of sugar, salt, yeast, invert syrup, surfactants and fat 5, 10. with the addition of the rest of the flour and chemical baking powder, fermentation of the dough, rolling to obtain a multi-layer dough tape, molding products and baking them, with a multi-layer dough, 15 characterized in that, with howl tape 2.75 mm thick. A thickness variation of ± 0.75 mm is permitted. Cracker baking is carried out for 7 minutes at 260 ° C. Time variation is allowed at +1 minute, temperature + 10 ° C. 20 dough preparation process, as compared to the known method, allows to increase the quality of the cracker - to enrich the products with protein by an average of 1 -1.5%, improve the structural and mechanical properties and speed up the dough preparation process for 20 minutes due to faster acid accumulation of the dough. The advantages described are possible only if the combination of the proposed technological differences is observed. the purpose of improving the quality of a cracker by increasing its biological value, improving the structural and mechanical properties of products and accelerating As a dairy product, a mixture obtained from chogoo curd is used. mouth and buttermilk, in an amount of 5-7% and 2-3%, respectively, of the total weight of the flour, and before oxidizing, the suspension is heated and maintained at its temperature by gelatisation for 7-10 minutes, while the flour is suspended in the amount of 1.5-2.5% of the total mass of flour, provided the recipe.