UA104895U - The composition of ingredients for making biscuits with reduced sugar - Google Patents

Abstract

The composition of ingredients for the preparation of low-sugar galettes contains wheat flour, sweet component, butter, kitchen salt, baking soda and yeast. Contains waxy wheat flour as a sweet component - maltose syrup.

Description

The utility model belongs to the food industry, namely the confectionery industry, and can be used in the production of galettes.

The closest analogue to the useful model is the warehouse for making galettes "Arctic" (see

Recipe Mo 306 Galets "Arctic" // Recipes for cookies and galets. - K.: Spektr CJSC, 1999. -

P. 334). The composition contains the following components, kg/t of finished product: wheat flour of the highest grade 940.1-940.26 granulated sugar 4.5-4.71 butter 117.31-117.54 table salt 17.52-17.66 soda 1.82-1.88 pressed yeast 27.99-28.21.

This composition is selected by the prototype.

The prototype and the claimed utility model have the following common features: wheat flour; sweet component; butter; kitchen salt; soda; pressed yeast.

The disadvantage of the closest analogue is that the products prepared according to this recipe contain sugar, excessive consumption of which can lead to deterioration of human health, reduced immunity, disturbances of mineral metabolism in the body, obesity, etc.

The useful model is based on the task of developing an improved composition of ingredients for making galettes with improved quality indicators by replacing granulated sugar with maltose syrup and baker's wheat flour with waxy wheat flour.

The task is solved by the fact that the composition of ingredients for galettes with a reduced sugar content, which contains wheat flour, a sweet component, butter, table salt, soda and pressed yeast, according to a useful model, contains waxy wheat flour, and as a sweet component - maltose syrup, according to the following ratio of the specified components, kg/ton of finished products: wheat flour waxy 940.1-940.26 maltose syrup 4.5-4.71 butter 117.31-117.54 table salt 17.52-17, 66 soda 1.682-1.88 pressed yeast 27.99-28.21.

It was established that samples based on bakery wheat flour, which included maltose syrup, were characterized by impaired organoleptic properties.

Compared to the control, the finished products had an undersaturated color, an insufficiently fluffed structure, and an indistinct taste and aroma.

The use of waxy wheat flour in the production of yeast flour products is

It is promising because, compared to bread flour, it is characterized by increased gas-forming capacity, which will contribute to the increase in the intensity of fermentation of semi-finished products from this type of flour in case of exclusion of sugar from the recipe.

A promising recipe component of natural origin for the development of flour confectionery products with a reduced sugar content is maltose syrup (MS), which is absorbed more slowly than glucose, thanks to which a more uniform glycemic load on the human body is achieved. The use of waxy wheat flour in the production of yeast-based flour products is promising because, compared to bakery flour, it is characterized by increased gas-forming capacity, which will contribute to increasing the intensity of fermentation of semi-finished products from this type of flour in the event that sugar is excluded from the recipe. Thanks to the listed properties of raw materials, it is possible to create a product with reduced sugar content and improved quality indicators.

A useful model is performed as follows.

To prepare the foam, pressed yeast is crushed and mixed with water at a temperature of 32 "С, flour and 50-95 of the total amount of maltose syrup are added.

The humidity of the foam is 55 95. All raw materials are thoroughly mixed to a uniform consistency within 5-7 minutes and left for fermentation for 1.5 hours at a temperature of 30-32 76.

The readiness of the broth is determined by the volume increased by 2.5-3 or by the beginning of the reduction of the maximum volume. After ripening the dough for preparing the dough, the dough is first fed into the mixer, and then all the other raw materials provided for in the recipe - waxy wheat flour, the rest of the syrup, table salt, soda, which are previously dissolved in water, and melted butter. The dough is kneaded for 7 minutes. The temperature of the semi-finished product at the end of kneading should be 32-35 "С. The moisture content of the dough is 32 95. After kneading, the dough is subjected to preliminary rolling on a preparatory two-roll machine three times with a gradual reduction of the gap between the rolls (90, 70, 50 mm). Next, the dough is subjected to laying for two hours. At the same time, the dough is laid out on the table in a thin layer and covered with a tarpaulin in order to prevent self-heating of the dough and the creation of an undesirable crust on it, which worsens the condition of the finished products. To ensure a layered structure and even distribution of gas bubbles, after laying, the dough is rolled 5 more times. This is done as follows. Pieces of galette dough weighing up to 35 kg are fed to a two-roll machine and rolled twice with a gap between the rolls of 35 and 25 mm. Next, scraps are added to the dough layer and rolled again with a gap between the rolls of 30-35 mm. After that the dough is folded in half, turned 90" for even distribution of stresses and rolled with a gap between the rolls we are 35 mm. Then it is folded again, turned 90" and passed through rollers with a gap of 25 mm. After that, the dough is left to rest for 30 minutes to relieve stress. Next, the dough is rolled on grinding rollers in order to gradually reduce the thickness of the layer of dough tape to 3.5-4, 5 mm. After rolling, dough blanks of a given shape are formed on a stamp-machine. Galettes are baked in a baking chamber with the following temperature regimes: 230 "C-270 "C0-205 C for 15 minutes. Ready-made galettes are cooled on the protruding part of the oven conveyor to the temperature 50-70 "C, and then, when they have a certain strength, they are fed to the cooling conveyor for final cooling to a temperature of 32-40 "C. The first three minutes of the galettes are cooled with forced air circulation (speed C m/s). the air temperature should not be below 20 "C, due to the fact that cracks may appear in the products at a lower temperature. Galettes are stored at a temperature not higher than 18 "C and a relative humidity of 70-75 95 for 3 months.

Example 1

For preparation of opara, the following components are thoroughly mixed to a uniform consistency in sequence: 28.2 kg of pressed yeast, previously crushed and dissolved in water, 188.052 kg of waxy wheat flour, 2.355 kg of maltose syrup. The moisture content of the obtained semi-finished product is 5595. The steam is left for fermentation for 1.5 hours. After that, the dough is kneaded as follows. The finished dough, 752.208 kg of waxy wheat flour, 2.355 kg of maltose syrup, 117.54 kg of butter, 17.66 kg of table salt, and 1.88 kg of soda are fed into the dough mixer. Salt and soda are previously dissolved in water, butter is melted. The dough is kneaded for 7 minutes. The moisture content of the dough is 32 95. After kneading, the dough is subjected to preliminary rolling on a preparatory two-roll machine three times with a gradual reduction of the gap between the rolls (90, 70, 50 mm). Then the dough is left to rest for two hours. At the same time, the dough is laid out on the table in a thin layer and covered with a tarpaulin in order to prevent self-heating of the dough and the creation of an unwanted crust on it, which worsens the condition of the finished products. To ensure a layered structure and even distribution of gas bubbles, the dough is rolled 5 more times after laying. This is done as follows. Pieces of galette dough weighing up to 35 kg are fed to a two-roll machine and rolled twice with a gap between the rolls of 35 and 25 mm. Next, scraps are added to the layer of dough and rolled again with a gap of 30-35 mm between the rolls. After that, the dough is folded in half, turned 90" to evenly distribute the stresses, and rolled with a 35 mm gap between the rolls. It is then folded again, turned 90" and passed through the rolls with a 25 mm gap. After that, the dough is left to rest for 30 minutes to relieve tension. Next, the dough is rolled on grinding rollers in order to gradually reduce the thickness of the dough tape layer to 3.5-4.5 mm. After that, the dough strip is formed on a stamping machine and baked. During baking, the workpieces pass through three baking zones: 230 "С- 270 70-205"С. Baking time is 15 minutes. After leaving the oven, the galettes are cooled, packed and packed.

Characteristics of galettes: the products have the correct shape, a rich yellow color, the appearance of the fracture is layered, without swelling and traces of non-grinding. The ability to wet the galettes is 210 95.

Example 2

To prepare the opara, the following components are carefully mixed to a uniform consistency in sequence: 28.2 kg of pressed yeast, previously crushed and dissolved in water, 188.052 kg of high-grade wheat flour, 2.335 kg of granulated sugar. The moisture content of the obtained semi-finished product is 5595. The steam is left for fermentation for 1.5 hours. Then the dough is kneaded. Ready dough, 752.208 kg of wheat flour of the highest grade, 2.335 kg of granulated sugar, 117.54 kg of butter, 17.66 kg of kitchen salt, 1.88 kg of soda are fed into the dough mixer. Salt and soda are previously dissolved in water, butter is melted. The dough is kneaded for 7 minutes. The moisture content of the dough is 32 95. After kneading, the dough is subjected to preliminary rolling on a preparatory two-roll machine three times with a gradual reduction of the gap between the rolls (90, 70, 50 mm). Then the dough is left to rest for two hours. At the same time, the dough is laid out on the table in a thin layer and covered with a tarpaulin in order to prevent self-heating of the dough and the creation of an unwanted crust on it, which worsens the condition of the finished products. To ensure a layered structure and even distribution of gas bubbles, the dough is rolled 5 more times after laying. This is done as follows. Pieces of galette dough weighing up to 35 kg are fed to a two-roll machine and rolled twice with a gap between the rolls of 35 and 25 mm. Next, scraps are added to the layer of dough and rolled again with a gap of 30-35 mm between the rolls. After that, the dough is folded in half, turned 90" to evenly distribute the stresses, and rolled with a 35 mm gap between the rolls. It is then folded again, turned 90" and passed through the rolls with a 25 mm gap. After that, the dough is left to rest for 30 minutes to relieve tension. Next, the dough is rolled on grinding rollers in order to gradually reduce the thickness of the dough tape layer to 3.5-4.5 mm. After that, the dough strip is formed on a stamp machine and baked. During baking, the blanks pass through three baking zones: 230 "7С0-270"0-205"С. The duration of baking is 15 minutes. After leaving the oven, the galettes are cooled, packed and packed.

Characteristics of galettes: the products have the correct shape, a rich yellow color, the appearance of the fracture is layered, without swelling and traces of non-grinding. The ability to wet the galettes is 203 95.

The useful model ensures the rational use of carbohydrate-containing raw materials and the reduction of the production cost of galettes. At the same time, it should be noted that the replacement of baker's flour with waxy wheat flour in the production of galettes with a reduced sugar content has a positive effect on the formation of the porous structure, taste and aroma of the products.

Claims (1)

FORMULA OF UTILITY MODEL Zo Composition of ingredients for preparing galettes with reduced sugar content, containing wheat flour, a sweet component, butter, table salt, soda and pressed yeast, which differs in that it contains waxy wheat flour, as a sweet component - maltose syrup, according to the following ratio of the specified components, kg/ton of finished products: wheat flour waxy 940.1-940.26 maltose syrup 4.5-4.71 butter 117.31-117.54 kitchen salt 17.52-17.66 soda 1.82-1.88 pressed yeast 27.99-28.21. 00 Computer keyboardG. Payalnikovo (00000000 State Intellectual Property Service of Ukraine, st. Urytskogo, 45, m. Kyiv, MSP, 03680, Ukraine SE "Ukrainian Institute of Industrial Property", str. Glazunova, 1, m. Kyiv - 42, 01601