SU1457879A1 - Method of baking diabetic bisquits - Google Patents

Abstract

The invention relates to the food industry, mainly to. confectionery production. The aim of the invention is to improve the quality of the liver by improving its structural and mechanical properties. The preparation of the liver is carried out in the following order: softened margarine is dying with melange, chemical baking powder, to the mixture is added 70-80% aqueous solution of sorbitol with a temperature of 25-35 ° C in an amount of 16-31% by weight of the total CbipbH. Then, flour is added to the resulting emulsion along with roasted wheat germ flakes. 3 tab. (L

Description

one

The invention relates to the food industry, primarily to the confectionery industry.

The aim of the invention is to improve the quality of the liver by improving its structural and mechanical properties.

The implementation of the method is illustrated by the following examples.

Example 1. In a mixing machine load softened margarine in the amount of 60 kg (30% by weight of the total raw material) and melange in the amount of 18 kg (9%). Ammonium is preliminarily dissolved in melange in an amount of 0.2 kg (0.1%). The mixture is stirred for 3 minutes. Then a 70% water solution of sorbitol with a temperature of 25 ° C in the amount of 32.4 kg (16.2%) is introduced and the emulsion is stirred

3 min. Pre-fry up to a moisture content of 2.5% wheat germ flakes in the amount of 40 kg (20%) and, together with 49.3 kg of flour, are added to the emulsion. The dough is molded, baked at 185 s for 20 minutes, cooled and packaged.

Example 2. In a mixing machine load softener margarine in the amount of 60 kg and melange in the amount of 18 kg. Ammonium is dissolved in the amount of 0.2 kg before the first stage. The mixture is stirred

4 min. Then a 75% aqueous solution of sorbitol with a temperature of 30 ° C in the amount of 43.6 kg (21.8%) is introduced and the emulsion is stirred for 3.5 minutes. Pre-fry germ flakes

: 40 kg of wheat, which, together with 38.2 kg of flour, are added to

4 SL-3

00

with

emulsion. The finished dough is formed, poured at 185 C for 21 minutes, cooled and packaged.

Example 3. A softened margarine in the amount of 60 kg and a melange in the amount of 18 kg are loaded into the mixing machine. Ammosh is preliminarily dissolved in the amount of 0.2 kg. The mixture is stirred for 5 minutes Then an aqueous 80% sorbitol solution with a temperature of 35 ° C is introduced in the amount of 62.4 kg (31.2%) and the emulsion is stirred for 4 minutes. Pre-Stir Fry Flakes

ten

15

40 kg of wheat, which, together with 19.3 kg of flour, is added to the emulsion. The dough is molded, baked at 185 C for 22 minutes, cooled and packaged.

The introduction of the recipe components of roasted germinal flakes of wheat contributes to the creation of a dispersed structure of the liver and provides a higher nutritional value. The ratio of proteins: fats: carbohydrates in this method is more optimal than in the known method, and is 1.0: 3.0: 2.5 and 1.0: 1.4: 6.7, respectively.

The use of an aqueous solution of sorbitol with a concentration of 70-80% determines the optimal liver strain. With the introduction of a solution with a sorbitol concentration of less than 70%, the disintegration of the liver is higher; at a concentration of more than 80%, the structure of the liver is not improved.

Introducing the sorbitol solution with the addition of the sorbitol solution in the second stage of the emulsion preparation after mixing margarine, melange and desiccant, it contributes to a better capture and distribution of the air phase (fine dispersion), i.e. The introduction of the sorbitol solution in the second stage allows the sorbitol to be fully capable of being an emulsifier, which has a positive effect on the consolidation of fat bonds in the resulting structure and prevents the detachment of margarine during storage (see

tab. 2).

The addition of roasted wheat germ flakes at the same time as the flour is due to the fact that the flakes contain significant quantities of glutathione, which weakens the gluten of the flour and contributes to a more crumbly liver structure.

With the simultaneous introduction of flakes with flour, the weakening of the glucovig occurs to a greater degree than when they are introduced separately (see Table 3).

Claims (1)

The combination of concentration, temperature, dosage of the sorbitol solution, as well as the introduction of wheat flour together with wheat germ flakes, makes it possible to improve the structural and mechanical properties of the product, the organoleptic characteristics (the product acquires a nutty taste), bring the composition closer to the balanced nutrition formula. Invention Formula Diabetic Production Method 20 25 thirty By far, the above results in melting, which implies mixing fat in the emulsion, which negatively affects the structure of the dough piece and, consequently, the quality of the finished product (the product is less crumbly, porosity and wettability are impaired). Temperatures below 25 ° C. make churning difficult, the dough becomes denser, the cookies are less crumbly. An increase in the amount of sorbitol more than 31% leads to a decrease in other biologically more valuable components that play a positive role in the formation of the structure of the product. Reducing the amount of sorbitol solution to less than 16% by weight of the total raw material leads to excessive loosening of the structure of the liver and reduce its sweetness (see tab.1). sorbitol, melange, margarine, chemical baking powder with emulsion, kneading dough from prepared emulsion and flour, molding 45 dough and baking the liver, characterized in that, in order to improve the quality of the liver by improving its structural and mechanical properties, at the stage of kneading dough 50 with the introduction of flour, wheat flakes, roasted wheat flakes are introduced, sorbitol is used in the form of an aqueous solution with a concentration of 70-80%, temperature 25-36 s in an amount of 16-31% by weight of 55 dough, and during preparation The emulsions first mix the margarine melange and baking powder, then the sorbitol solution is added to the resulting mixture. ten 15 u 57879 The introduction of the sorbitol solution in the second stage of emulsion preparation, i.e. after mixing margarine, melange and desiccant, it contributes to a better capture and distribution of the air phase (fine dispersion), i.e. The introduction of a sorbitol solution in the second stage allows one to fully develop the ability of sorbitol as an emulsifier, which has a positive effect on the consolidation of fat bonds in the resulting structure and prevents the detachment of margarine during storage (see tab. 2). The addition of roasted wheat germ flakes at the same time as the flour is due to the fact that the flakes contain significant quantities of glutathione, which weakens the gluten of the flour and contributes to a more crumbly liver structure. With the simultaneous introduction of flakes with flour, the weakening of the gluten gland occurs to a greater degree than when they are added separately (see tab.3). The combination of concentration, temperature, dosage of the sorbitol solution, as well as the introduction of wheat flour together with wheat germ flakes, makes it possible to improve the structural and mechanical properties of the product, the organoleptic characteristics (the product acquires a nutty taste), bring the composition closer to the balanced nutrition formula. Claim Invention Method for the production of diabetic 20 25 thirty  a liver providing mixing liver, mixing sorbitol, melange, margarine, an imic baking powder to produce an emulsion, kneading dough from the prepared emulsion and flour, forming a dough and baking the liver, characterized in that, in order to improve the quality of the liver, mechanical properties, at the stage of kneading dough with the introduction of flour make. roasted wheat germ flakes, sorbitol is used in the form of an aqueous solution with a concentration of 70-80%, temperature 25-36 s in an amount of 16-31% by weight dough, and when preparing The emulsions first mix the margarine, melange and baking powder, then the sorbitol solution is added to the mixture. Indicators With the introduction of a solution of sorbitol in the amount of (from the mass of all the qualities of sulfur) liver 1j less than 16% 23% 1 more than 31% , Color GoldenGold Light yellow Taste Peculiar peculiar Peculiar peculiar to the liver, small in size, intake, acceptable acceptable sweetness and sweetness Structure Very fragile Fragile Less fragile table 2 Quality IndicatorsWith the introduction of sorbitol solution dough and liver in the second stage, with the simultaneous introduction of emulsion preparation of all the components of the emulsion Dough density, kg / m The density of the finished liver, kg / m Exfoliation of fat during storage of the liver through: 1 hour after the date 1 day 7 days 15 days With the introduction of wheat after mixing the emulsion with flour 1.1820) (10 0.5214 10 Strong That b. persons 3 With the introduction of wheat flakes together with flour