UA123365U - THE COMPOSITION OF "MADLEN" BISCUIT BAKERY INGREDIENTS - Google Patents

Abstract

Ingredients of biscuit cookie ingredients include the following components: wheat flour, butter, chicken eggs, egg yolk, lemon juice, lemon peel, baking powder. Additionally, the composition contains quinoa flour and sugar substitute - invert syrup.

Description

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

The closest to the useful model, which is claimed, is the composition for the preparation of biscuit cookies "Madeleine" lemon, which contains the following components in this ratio, wt. 9o: wheat flour of the highest grade 2357 butter 25.14 granulated sugar 25.14 chicken eggs 12.57 egg yolk 9.81 lemon juice 1.57 lemon peel 1.57 baking powder 0.63 (see Suchkova E.M. Cupcakes, muffins, cupcakes. - M.: Zksmo, 2012. - p. 185).

The proposed composition for the preparation of "Madeleine" biscuits was selected as the closest analogue.

The closest analogue and the claimed useful model have the following common features (components): - high grade wheat flour; - butter; - granulated sugar; - chicken eggs; - egg yolk; - lemon juice; - lemon peel; - baking powder

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

The basis of the useful model is the task of developing an improved composition of the ingredients of the biscuit "Madeleine" by changing the composition of the flour base and replacing sugar with invert syrup, creating a product of increased nutritional value, expanding the range of products, improving the technological properties, namely the structure and organoleptic properties of the product.

The task is solved by the fact that, according to the useful model, quinoa flour and sugar substitute - invert syrup, with the following ratio of components, wt. 9o: high wheat flour 47 06-12.81 grade quinoa flour 4.09-8.18 butter 22.15-22.19 invert syrup 32.45-32.51 chicken eggs 11.37-11.39 egg yolk 8.87-8.89 lemon juice 1.42-1.43 lemon peel 1.42-1.43 baking powder 0.56-0.57

Cause-and-effect relationship between the claimed set of signs and the technical one

The result is as follows. Adding quinoa flour to the recipe allows you to improve the structure of biscuit cookies, increase the amount of protein, minerals such as iron, phosphorus, zinc, calcium and enrich with vitamins Ве, В», Ве, Е, К.

If the replacement of wheat flour with quinoa flour is less than 2.05 95, the structure of the sponge cake will not be sufficiently fluffy, the volume will be small, and the nutritional value will be low.

If the replacement of wheat flour with quinoa flour is in the range of 2.05-10.24 95, then the structure of the sponge cake will be stable, with developed porosity, fluffed crumb, increased volume and improved nutritional value and organoleptic indicators (color, smell , taste).

To make "Madeleine" biscuits, first soften butter - beat for 7-10 minutes, add invert syrup and beat for another 5-7 minutes, then add lemon juice and zest. Beat eggs and yolks for 10 minutes. to the formation of a stable foam. A mixture of sifted wheat flour, quinoa flour and baking powder is added to the beaten egg mass, then whipped butter is added. Everything is thoroughly mixed. Using a pastry bag, the finished dough is placed in specially prepared molds for "Madeleine" cookies in the form of a sea shell. Bake at a temperature of 200-220 "C for 10 minutes. Cool the finished cookies.

An example of the composition of the ingredients of the sponge cake "Madeleine" is given in the table.

The technical result is as follows: adding quinoa flour and replacing sugar with invert syrup makes it possible to produce flour confectionery products with improved structure and organoleptic indicators, increased nutritional value by enriching them with vitamins and minerals.

Table of information "7 cream - lemon - quinoa syrup | chicken | lemon eggs |

The structure of the cookies is not sufficiently fluffed, 1 19.87 2.05 22.73 32.42 |11.36| 8.86 1.42 1.42 0.56 | porosity is not developed, insufficient nutritional value

Improved structure, taste 2 17.06 4.09 22.15 32.45 |11.37| 8.87 1.42 1.42 0.56 | properties of the product, nutritional value of the product

The best structural indicators of cookies, excellent

From 14.94 would be 22.17 32.48 /|11.38| 8.88 1.42 1.42 0.57 | organoleptic properties, high nutritional value

The cookie structure is developed, 4 12.81 8.18 22.19 32.51 11.39 8.89 1.43 1.43 0.57 high nutritional value

The structure of the crumb and taste deteriorates 5 10.69 10.24 22.81 32.54 |11,А1| 8.90 1.43 1.43 0.57 | product properties, high nutritional value

Claims (1)

USEFUL MODEL FORMULA The composition of the ingredients of biscuit cookies, which contains the following components: wheat flour of the highest grade, butter, chicken eggs, egg yolk, lemon juice, lemon peel, leavening agent, which is distinguished by the fact that it additionally contains quinoa flour and a sugar substitute - invert syrup, in the following ratios of components, mass 9 o'clock: high grade wheat flour 17.06-12.81 quinoa flour 4.09-8.18 butter 22.15-22.19 invert syrup 32.45-32.51 chicken eggs 11.37-11.39 egg yolk 8 .87-8.89 lemon juice 1.42-1.43 lemon peel 1.42-1.43 baking powder 0.56-0.57.