SU1697675A1 - Method for producing of flour confectionery of type "cracker" - Google Patents

Abstract

The invention relates to the food industry, namely to the production of flour confectionery, in particular cracker. The purpose of the invention is to accelerate the method and improve the quality of the finished product. For carrying out the process, an emulsion is prepared from prescription components, in addition to flour and chemical disintegrating agents. Flour and soda are served simultaneously in the prepared emulsion and kneaded for 2-3 minutes. Then ammonia carbonate and calcium phosphoric acid monosubstituted -1- water are fed into the mixing machine with a ratio of soda, ammonium carbonate and calcium phosphoric acid monosubstituted 1-water 1: 1.2: 1, respectively. Continue kneading for another 10-12 minutes. At the end of the kneading, sodium pyrosulfite solution is added and the dough is kneaded for another 3-5 minutes. The finished dough with temperature is fed to the rolling, molding, baking and cooling.

Description

The invention relates to the confectionery industry, namely the production of flour confectionery products, in particular cracker.

A known method for the production of cracker with yeast, in which the mop and bezoparny technology is used.

Known straight way to the production of cracker on intensively knocked emulsion.

The disadvantages of these methods are the duration of the dough preparation process and its periodicity, due to the need to ferment the yeast, which lasts from 30-60 minutes to 8-10 hours.

The closest to the proposed by the solved problem and the achieved positive effect is the method of production of a Cracker type confectionery product, which involves making a mixture of salt and water, making a set of chemical disintegrating agents, including baking soda and ammonium carbonate, mixing dough from the resulting mixture, flour and ingredients, envisaged by the recipe, its rolling, forming blanks, baking. In addition, to loosen the dough, yeast is additionally injected into it.

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The disadvantage of this method is the impossibility of carrying out the process in a continuous mode and the insufficiently high quality of the finished products.

The aim of the invention is to accelerate the method and improve the quality of the finished product.

In order to achieve this goal, in the production method of a Cracker type flour product, which involves making a mixture of salt and water, making a set of chemical leavening agents, including baking soda and ammonium salt, kneading dough from the resulting mixture of flour and components provided by the recipe, rolling it , forming blanks and their baking, while the set of chemical disintegrating agents additionally contains calcium phosphoric acid monosubstituted 1-water, ammonium carbonate is used as the ammonium salt; soda, ammonium carbonic acid and calcium phosphoric acid monosubstituted 1-water are taken in a ratio of 1: 1.2: 1, and the introduction of chemical disintegrating agents is carried out in the following sequence: first, baking soda is added to the mixture simultaneously with flour, followed by mixing for 2-3 minutes, and then the remaining chemical disintegrating agents are introduced, while the dough temperature during the kneading is maintained at 25-28 ° C.

The method is carried out as follows.

Prescription components with the exception of flour and chemical disintegrators are loaded into an emulsifier or mixing machine and an emulsion is prepared with a temperature of 22-25 ° C. The finished emulsion is pumped into a kneading machine, where the flour and soda are simultaneously loaded and mixed with the emulsion for about 2–3 minutes. Next, ammonia carbonate acid and calcium phosphoric acid monosubstituted 1-water are fed into the kneading machine, while respecting the ratio of soda, ammonium carbonate acid and calcium phosphoric acid monosubstituted 1-water 1: 1.2: 1, respectively, and the mixture is mixed within 10-12 minutes At the end of the kneading, a solution of sodium pyrosulfite is added and the dough is kneaded for another 3-5 minutes.

Total batch duration is 15-20 minutes. The finished dough with a temperature of 25-28 ° C is served for rolling, molding, baking and cooling.

The loosening effect of soda appears when heated. Along with carbon dioxide produced

Sodium carbonate, whose presence in the dough is undesirable due to the fact that the surface of the products is painted in a yellowish-pink color, the products acquire a specific flavor and increased alkalinity.

Ammonium acid carbonate emits a larger volume of gases than soda. The disadvantage of this baking powder is that with an excess of it in the products remains the smell of ammonia, the products have high alkalinity.

Calcium phosphoric acid monosubstituted monohydrate is best used to release carbon dioxide from drinking soda. Most of the carbon dioxide is released in the furnace.

The use of calcium phosphoric acid monosubstituted monohydrate makes it possible, together with baking soda, to neutralize the latter and obtain a product with a neutral medium.

A compound of baking soda, calcium phosphoric acid monosubstituted 1-water, and ammonium carbonic acid reacts to some extent in a freshly mixed dough. Careful handling of dough; low temperatures favor gas retention.

At the initial stage of baking, under the influence of temperature, gas is released as a result of the reaction between baking soda and calcium phosphoric acid monosubstituted 1-water. This reaction is actively continued and ends at a temperature below the boiling point of water. Ammonium carbonic acid contributes to loosening at higher temperatures achieved in the final stages of baking.

The most important for obtaining products with a neutral medium and high quality is strict adherence to the ratio between the proposed chemical disintegrating agents, as well as the sequence of their introduction.

The ratio between baking soda, ammonium carbonate acid and calcium phosphate acid monosubstituted 1-water should be 1: 1.2: 1, respectively,

Displacing this ratio in the direction of increasing the alkaline components results in a product with an alkaline medium, reduces wettability, increases the density of the products, and when shifting in the direction of increasing the acidic components of the reaction, do not fully proceed, the products have a specific sour taste, uneven structure.

Introduction of baking powder is carried out at the dough kneading stage in the following order. In the prepared emulsion, baking soda is injected simultaneously with the flour and mixing is carried out for 2-3 minutes. In this case, the soda does not react with any of the components of the recipe, but only is evenly distributed. The aqueous phase of the emulsion in the first minutes of kneading is partially bound to the flour.

When kneaded for less than 2 minutes, baking soda reacts with the aqueous phase of the emulsion and its effect on the dough is reduced, and when kneaded for more than 3 minutes, the moisture of the emulsion is completely bound up with protein and flour starch, and the ammonium bicarbonate and calcium phosphoric acid, one-substituted 1-water is not evenly distributed over the dough volume, which reduces their effectiveness.

Then ammonium carbonic acid and calcium phosphoric acid monosubstituted 1-water are introduced into the mixing machine. If these chemical disintegrating agents are introduced into the emulsion, the hydrolysis reaction with ammonium carbonate acid begins, and the carbon dioxide necessary for disintegration is released in the test, the reaction of sodium bicarbonate with calcium phosphoric acid monosubstituted 1-water in the presence of a solvent also begins and the desired effect — loosening and cracker structure creation — is not achieved.

When the dough temperature is above 28 ° C, chemical reactions proceed mainly in the dough and its loosening occurs at the kneading stage, and not during baking, which adversely affects the quality of the finished products.

Examples of specific implementation method.

Example 1. In an emulsifier or kneading machine on a working course load 10 kg of invert syrup, 8 kg of melange, 7.6 kg of malt extract, 10 kg of margarine, 2.2 kg of salt, 44 l of water and stirred at 22 ° C for 5 minutes to a uniform consistency.

The finished emulsion is fed into a kneading machine, where 100 kg of flour and 0.8 kg of soda are simultaneously loaded at the same time and mixed for 2 minutes. Then, 0.96 kg of ammonium carbonic acid and 0.8 kg of calcium phosphoric acid monosubstituted 1-water are loaded and mixed for 15 minutes. The ratio of soda, ammonium carbonate and calcium phosphate acid monosubstituted 1-water is 1: 1.2: 1. At the end of the kneading, 0.03 kg is added.

sodium pyrosulfite dissolved in 0.03 kg of water.

The total dough preparation time is 25 minutes. Temperature test 25 ° C. 5 Finished dough is served by rolling and

molding. Molded blanks come to baking. The baking time is 6 minutes at 250 ° C.

The total duration of the continuous cracker preparation is 50 minutes, which is 40-60 minutes less compared to the prototype.

Cracker is characterized by the following indicators:

5 Namoramaemost% 300

Density, g / cm0,420

Organoleptic evaluation, score 30 product pH 7.0 (neutral medium) Example 2. In an emulsifier or a dough kneader, 3.0 kg of invert syrup, 1.76 kg of malt extract, 1.5 kg of granulated sugar are loaded at the working course, 13.8 kg of margarine, 1.2 kg of salt and 18.2 l of water. Preparing an emulsion with a temperature of 5 to 25 ° C,

The finished emulsion is pumped into a kneading machine, where then 100 kg of flour and 1.2 kg of soda are simultaneously loaded and mixed for 3 minutes. Then 0 load 1.44 kg of ammonium carbonic acid and 1.2 kg of calcium phosphoric acid monosubstituted 1-water and knead the dough for 10 minutes. At the end of the kneading, 0.03 kg of pyrosulphite dissolved in 0.3 kg of water is added.

The total dough preparation time is 20 minutes. Dough temperature 28 ° C. The dough is prepared for rolling and shaping. Molded blanks are supplied for baking and cooling.

The total duration of the continuous cracker preparation is 60 minutes, which is 30-60 minutes less than in comparison with the prototype.

5 Crackers are characterized by the following indicators:

Washability,% 350

Density, g / cm0,400

Organoleptic evaluation, score 30 0 product pH 7.0 (neutral medium) Example 3. The preparation of the cracker is carried out analogously to example 1, the only difference being that the temperature of the emulsion is 23.5 ° C and the dough is 26.5 ° C. 5 Characteristics of the proposed method: the duration of the method, min 50-60

Quality indicators: namokaemost,% 300-350

Density, g / cm

0,400-0,420

Organoleptic evaluation, score30

product pH 7.0 (neutral)

Claims (1)

Claim production method for production of a flour confectionery type Cracker, involving the manufacture of a mixture of salt and water, making a set of chemical leavening agents, including baking soda and ammonium salt, kneading dough from the resulting mixture of flour and components provided by the recipe, its rolling, forming blanks and baking characterized in that, in order to speed up the process and improve the quality of the finished product, the set of chemical disintegrating agents additionally contains calcium phosphoric acid monosubstituted 1-water, ammonium carbonate is used as ammonium salt, soda, ammonium carbonate acid and calcium phosphoric acid monosubstituted 1-water are taken in a ratio of 1: 1.2: 1, and the introduction of chemical disintegrating agents is carried out in the following sequences: first, baking soda is injected into the mixture simultaneously with flour, followed by mixing for 2-3 minutes, and then the remaining chemical disintegrating agents are introduced, while the dough temperature when batching support 25-28 ° C.