SU1560074A1 - Method of producing wafer leaves - Google Patents

Abstract

The invention relates to the confectionery and bakery industry, in particular to the production of flour confectionery products - wafer sheets. The purpose of the invention is to accelerate the process and improve the quality of products by improving the structural and mechanical properties of the dough. The production method of wafer sheets involves the preparation of an emulsion by mixing a protein substance, vegetable oil, surfactants, water, soda, salt, emulsifying the mixture obtained, kneading dough with the introduction of flour, dispersing it, casting and baking wafer sheets. Instead of melange, 1.9 ± 0.3% of the amount of buttermilk flour is introduced into the product, while the buttermilk is introduced into the emulsion, the optimum properties of the dough are provided as follows: emulsification during emulsion production is carried out for 3 ± 1 min at a pressure ( 2-4) ± 1 MPa, dispersion during the kneading test is carried out for 20 ± 5 s at a pressure of 0.15 ± 0.05 MPa. 2 hp f-ly, 3 tab.

Description

The invention relates to the confectionery and bakery industry, in particular to the production of flour confectionery products - wafer sheets.

The purpose of the invention is to accelerate the process and improve the quality of products by improving the structural and mechanical properties of the dough.

This method provides for the preparation of an emulsion, kneading dough, casting and “baking wafer sheets. Flour swelling is carried out in a pre-prepared emulsion containing protein, water,

soda, salt, vegetable oil or surfactants in the amount of 1.6-2.2% by weight of flour in the dough. As a protein substance, buttermilk or a mixture of buttermilk and melange is added to the mixture, taken in a 1: 1 ratio. The emulsification of the mixture is carried out at a pressure of 1-5 MPa for 2-5 minutes. The dough kneading is carried out at its dispersion at a pressure of 0.15+ tO, 05 MPa for 15-25 seconds.

The method is carried out as follows.

A dispersed mixture consisting of all prescription components for its

By turning on flour, it is prepared for 3 minutes, first in an emulsifier for 2 minutes (when making wafer sheets with vegetable oil, buttermilk E is initially loaded as a protein substance, and in production with surfactants - a mixture of buttermilk and melange, taken in a ratio of 1: 1 by weight of flour, salt and soda). The emulsion is mixed, then the flour provided by the recipe is served. The emulsification of the mixture is carried out at a pressure of 1-5 MPa for 2-5 minutes, and the dispersion of the test is carried out at a pressure of 0.1510.05 MPa for 15-25 seconds.

Recipe wafer sheets (kg per 40 kg of flour), produced from surfactants (h) and vegetable oil are given in table. one.

Next, the dough is filtered and served in the intermediate capacity, and from there by pump - to the waffle oven barrels. Ј) L1.watch wafer sheets carried out for 2-4 min at the surface temperature of the plates. Temperature variation of ± 20 ° C is allowed. The amount of buttermilk in the composition. The emulsions are based on the examples given in table. 2

Increased amounts of buttermilk (more than in sample 3) in this case lead to a deterioration in the quality of the product (reduction of brittleness). By reducing its amount to 1.6%, in order to obtain the desired yield of the finished product with the required proportion of dry substances, it is necessary to additionally add melange or phosphatide, which is impractical both from an economic and consumer point of view (the nutritional value of the product decreases).

Buttermilk was introduced in amounts equivalent to the melange solids content, and was calculated with respect to dry flour substances.

The dough is kneaded by mixing flour with an emulsion, the properties of which are optimal for the dough-forming process. The preparation of such an emulsion is ensured by precisely the indicated emulsification parameters (1-5 MPa).

In order to determine the optimal value of the homogenization of the emulsion, the studies were carried out in the pressure ranges shown in Table 3.

0

five

0

five

five

0

0

five

0

five

If the pressure value, as can be seen from table 3, is 1 MPa (example 1) and lower during emulsification, then the dispersion of the emulsion is low, resulting in its separation, uneven distribution of its components in the dough volume and, ultimately, deterioration of the test quality. . In this case, the finished products are uneven structure. If the pressure value is higher than .4 MPa, then the viscosity of the emulsion increases slightly (Example 4), in order to knead the dough, it is necessary to significantly increase the level of mechanical stress. The latter leads to a sharp increase in energy consumption and a corresponding increase in the cost of the process.

Conducting the dough kneading at a pressure of 0.1510.05 MPa during 2015 s ensures that the dough is prepared on the emulsion prepared by the method indicated above with optimal properties. The use of a dispersion pressure of less than O, 15 MPa (see Table 4, Example 1) lengthens the process (the dough kneading time is above I min) and does not allow for a uniform dough, and hence the desired amount of product.

Increasing the dispersion pressure to 0.2 MPa and above leads to an increase in energy consumption and an increase in the cost of the product at a constant quality level, as a result of which its increase is impractical.

Thus, the achievement of this goal is possible only with simultaneous replacement of the composition of the product and carrying out emulsification and kneading the dough under the specified conditions.

Thus, in comparison with the prototype method, the proposed method allows to improve the quality of the finished product by improving the structural and mechanical indicators of the wafer sheets, to speed up the dough preparation process. The process of preparation of the emulsion according to the proposed method is carried out within 2-5 instead of 15-20 minutes by the method prototype due to the homogenization of the emulsion under a pressure of 1-5 MPa.

Claims (3)

1. Method for the production of wafer sheets, providing for the preparation of the component the mixture of protein matter, water, soda and salt, emulsification of the mixture, kneading the dough with the introduction into the emulsion of flour, provided for by the recipe, its dispersion, casting and baking sheets, characterized in that, in order to accelerate the process and increase the quality of products by improving the structural and mechanical properties of the dough, the protein substance is introduced into the mixture in the amount of 1.6-2.2% by weight of the flour in the dough, which is used as buttermilk or a mixture of buttermilk and melange; ratio 1: 1, while the emulsion surfactant is scientied with esi carried out at a pressure Vegetable large-NII 1-5 MPa for 2-5 minutes, and the dispersion test was carried out at a pressure 0,1510,05 MPa for 15-25 s. Subsequently, surfactants are applied. Table 1 Surfactant, h Vegetable oil Buttermilk Cooking salt Ammonium salt lo Water Emulsion 0.76, 0.2 0.2 2.38 0.09 2.00 0.76 0.2 0.2 and, 2.00 20 Dough Flour higher sor2. The method according to p. 1, about tl and h a- ta4040 y u and in order to add water to the mixture vegetable oil is good. - 3. The method according to claim 1, about tl and h a- 25 The amount of water is determined by the condition of the mixture, so that the mixture from the humidity of the dough is 64%. table 2 Number NumberStructural and polished buttermilk The concept of wadium properties with surfactants, fly sheet % by weight of flour 11.6 Optimum 21.9Top 32.2- Table 3 Number Pressure Viscosity of semi-fab Consistency of semi-homogenic ricats, Pa-fabrikatov measure of organization Emulsions, Emulsion 1 Dough (Emulsion | MPa Dough 110.63 5.00 Heterogeneous-Neodon Native 221.62 4.96 Uniform Uniform 343.21 5.13 Same 467.80 5.45 ELANGE AV FILM Subsequently, surfactants are applied. Table 1 com mas- Surfactant, h Vegetable oil e mas- Emulsion 0.76, 0.2 0.2 2.38 0.09 0.76 0.2 0.2 mas- 2.00 and, 2.00  Jq 15 20 Table 4 2 3 Oh jo 0.15 0.20 Heterogeneous Uniform Also