UA116707U - COMPOSITION OF INGREDIENTS FOR CUP - Google Patents

Abstract

The composition of the ingredients for the cupcake contains high-grade wheat flour, granulated sugar, vanilla sugar, chicken eggs, butter, milk, baking powder, salt. Additionally, the composition contains crushed pea flakes.

Description

A useful model belongs to the food industry and restaurant industry, namely to confectionery production.

The closest to the claimed useful model is the "Classic" cupcake recipe, which includes the following components in this ratio, wt. Fo: wheat flour of the highest grade 29.92 granulated sugar 22.44 vanilla sugar 1.49 chicken eggs 11.97 butter 14.96 milk 17.95 baking powder 1.05 salt 0.22 (see Kulakova R.Y. Best recipes cookies, cupcakes, muffins, cupcakes and other delicious pastries. - Kh.: Vyvat, 2016. - p. 87).

The proposed composition for preparing a cupcake is selected by the prototype.

The prototype and the claimed useful model have the following common features (components): - Wheat flour of the highest grade - Granulated sugar - Vanilla sugar - Chicken eggs - Butter - Milk - Baking powder - Salt.

The disadvantage of this composition is the insufficiently developed porosity of the semi-finished product, a small amount of vitamins and minerals.

The basis of a useful model is the task of developing an improved composition of ingredients for a cupcake by changing the composition of the flour base, creating a product of increased nutritional value, expanding the range of products, improving technological properties, namely the structure and organoleptic properties of the product.

The task is solved by the fact that the composition of the ingredients for the cupcake contains high-grade wheat flour, granulated sugar, vanilla sugar, chicken eggs, butter, milk, baking powder, and salt. According to the useful model, it additionally contains crushed pea flakes, with the following ratio of components, wt. 9o: wheat flour of the highest grade 26.99-21.09 pea flakes crushed 2.77-8.30 granulated sugar 22.49-22.6 vanilla sugar 1.50-1.51 chicken eggs 12.0-12, 05 butter 14.99-15.07 milk 17.99-18.08 baking powder 1.05-1.06 salt 0.22-0.24.

The cause-and-effect relationship between the set of declared signs and the technical result is as follows. Adding crushed pea flakes to the recipe improves the structure of the cupcake, increases the amount of protein, minerals, such

With iron, potassium and enrich with vitamins of group B.

If the replacement of wheat flour with crushed pea flakes is less than 2.77 o, the structure of the cupcake will not be fluffy enough, the volume of the cupcake will be small, and the nutritional value of the cupcake will be low.

If wheat flour is replaced by crushed pea flakes in the range of 2.77-8.30 95, then the structure of the cupcake will be stable, with developed porosity, fluffed crumb, increased volume and improved nutritional value and organoleptic indicators (color, smell , taste).

To make a cupcake, first soften the butter and beat it for 7-10 minutes, add granulated sugar and beat it for another 5-7 minutes, gradually add chicken eggs, vanilla sugar, and salt. A mixture of sifted wheat flour and crushed pea flakes, baking powder is added to the whipped mass and everything is mixed. Add milk and knead the dough for 5 minutes.

The prepared dough is placed in molds with the help of a pastry bag, having previously placed paper cups in them. Bake at a temperature of 180-200 "C for 25-30 minutes. Cool the finished cupcakes to room temperature.

An example of the composition of ingredients for a cupcake is given in the table.

The technical result is as follows: the introduction of crushed pea flakes makes it possible to produce flour confectionery products with improved structure and organoleptic indicators, increased nutritional value by enriching them with protein, vitamins and minerals.

Table

Me| Flour | Peas - : Ivanil sand and cream of chicken in crushed

The cupcake structure is not fluffed enough, 1) 26.99 2.77 22.49 1.50 |12.00| 14.99 |17.99 1.05 0.22| porosity is not developed, insufficient nutritional value

The structure improves, taste 2| 25.52 4.14 22.52 1.50. |12.01| 15.01 18.02 1.05 0О.23| properties of the product, nutritional value of the product

The best structural indicators of a cupcake,

With| 24.05 5.52 22.55 1.50 |12.03| 15.03 | 18.04 1.05 0.23| excellent taste-aromatic properties, high nutritional value

Cupcake structure 4| 22.57 6.92 22.57| 1.51 12.04| 15.04 | 18.05 1.06 0.24| developed, high nutritional value

The pulp structure and taste deteriorate 5 21.09 8.30 22.6 1.51 12.05 15.07 | 18.08 1.06 0.24 product yield, high nutritional value

Claims (1)

USEFUL MODEL FORMULA Composition of ingredients for a cupcake, which contains wheat flour of the highest grade, granulated sugar, vanilla sugar, chicken eggs, butter, milk, baking powder, salt, which differs in that it additionally contains crushed pea flakes, in the following ratio of components, mass. 9: wheat flour of the highest grade 25.52-22.57 pea flakes crushed 4.14-6.92 granulated sugar 22.52-22.57 vanilla sugar 1.50-1.51 chicken eggs 12.01-12.04 butter cream 15.01-15.04 milk 18.02-18.05 baking powder 1.05-1.06 salt 0.23-0.24.