UA129211U - COMPOSITION OF INGREDIENTS FOR PREPARATION OF BISCUIT SEMI-FABRIC - Google Patents

Abstract

The composition of ingredients for the preparation of biscuit cake with currants contains flour of the highest grade, potato starch, mélange, sugar. Additionally contains purée puree.

Description

The useful model belongs to the food industry, in particular the confectionery industry and the restaurant industry, and concerns the technology of making products from biscuit dough.

The closest to the useful model claimed is a composition that contains such components in the following ratio, wt. 9o: wheat flour of the highest grade 21.60 potato starch 5.40 granulated sugar 27.30 melange 45.40 essence 0.30.

Collection of recipes for flour confectionery and bakery products for public catering enterprises / A.S. Ratushnyi, L.A. Starostyna, T.I. Zakharova. - M.: Zkonomyka, 1986. -293 p.|.

This composition is selected by the prototype. The prototype and the claimed useful model have the following common features: wheat flour of the highest grade; granulated sugar; melange; potato starch.

The disadvantage of this composition is the low biological value of the finished product and high calorie content.

The useful model is based on the task of increasing the biological value, improving the organoleptic properties and reducing the caloric content of biscuit semi-finished products, which is solved by using currant puree, which contains sugars, organic acids, pectins, vitamins of group B, E, C and P, and minerals: Ma, Sa, K, Ee, R.

The task is solved by the fact that the composition of the biscuit semi-finished product, which contains high-grade flour, potato starch, melange, granulated sugar, according to a useful model, additionally contains currant puree, according to the following ratio of the specified components, mass. 9: high grade wheat flour 22.00-23.00 potato starch 5.40-5.50 granulated sugar 27.30-27.40 melange 38.00-43.10 currant puree 2.20-6.10 .

What is new in the proposed useful model is the presence of currant puree in the composition of the product, as well as the mass ratio of the components used in the production of semi-finished biscuits.

The process of preparing a biscuit semi-finished product includes several stages: obtaining a puree from currants, obtaining an egg-sugar whipped mass from the puree, mixing the dough with flour, baking, cooling and proofing the semi-finished product. At the first stage, puree is obtained from

From currants according to the following technology: currant berries are washed, inspected and wiped. At the second stage, the melange with sugar and puree with currants is whipped until it increases in volume by 2.5-3 times. At the third stage, sifted flour is poured in and the dough is kneaded. The dough is poured into pre-prepared forms lined with parchment and baked for 35-40 minutes at a temperature of 185-190 "C. The baked biscuit is cooled for 20-30 minutes, removed from the forms and left to stand for 8-10 hours at a temperature of 15...20 76.

Examples of preparation of semi-finished biscuit.

Example 1.

The biscuit was prepared as described above. At the same time, the components were taken according to the following ratio, mass. 9: high grade wheat flour 22.00 potato starch 5.40 granulated sugar 27.30 melange 4310 currant puree 2.20.

The finished biscuit semi-finished product of the correct shape with the appropriate organoleptic and physicochemical quality indicators, which are shown in Table 1, 2.

Example 2.

The biscuit was prepared as described above. At the same time, the components were taken according to the following ratio, mass. 9: high grade wheat flour 22.50 potato starch 5.45 granulated sugar 27.35 melange 40.50 currant puree 4.20.

The finished biscuit semi-finished product of the correct shape with the appropriate organoleptic and physicochemical quality indicators, which are shown in Table 1, 2.

Example 3.

The biscuit was prepared as described above. At the same time, the components were taken according to the following ratio, mass. 9: high grade wheat flour 23.00 potato starch 5.50 granulated sugar 27.40 melange 38.00 currant puree 6.10.

The finished biscuit semi-finished product of the correct shape with the appropriate organoleptic and physicochemical quality indicators, which are shown in table 1,2.

Example 4.

The biscuit was prepared as described above. At the same time, the components were taken according to the following ratio, mass. 9: high grade wheat flour 22.50 potato starch 5.45 granulated sugar 27.35 melange 3110 currant puree 13.60

The finished biscuit semi-finished product has the correct shape, but the organoleptic and physico-chemical quality indicators, which are shown in Tables 1, 2, deteriorate in comparison with the control sample.

Table 1

Organoleptic indicators of the finished product

Consistency |Perfectly baked, lush, Well baked, lush, Baked, very elastic, with developed |elastic, porous not thin-walled enough porosity lush, slightly porous appearance burnt

Color The surface of the semi-finished product has The surface of the semi-finished product has a uniform uniform light brown |light brown color. Color on the cut. On the cut, the cream semi-finished product is white in color and has the smell of currants

Table 2

Physico-chemical indicators of the finished product 32.00 32.00 32.20 32.40 34.00 75.00 75.00 78.00 70.00 68.00

Table C

Chemical composition of the finished product. Coal- | Vi B2 RR, S, Ma Ee "Control |48.18| 7.55 | 6.90 | 6142 |004|027 044 | - | 12.36 333.16 "Example 1/148.18| 9.31 | 6.01. 61.30 12.46 322.24 "Example 2148.18| 8.93 | 5.67 | 6122 |0.061|0.31 0.72 | 220 | 12.80 318.93 "Example 3148.18| 8.70 | 545 | 61/12 13.31 317.19

Example 4 148.18| 8.09 | 4.89 | 61.04 13.46 310.74

Claims (1)

USEFUL MODEL FORMULA The composition of ingredients for the preparation of a semi-finished biscuit with currants, containing high-grade flour, potato starch, melange, granulated sugar, which is distinguished by the fact that it additionally contains currant puree, with the following ratio of the specified components, mass. 9: high grade wheat flour 22.50 potato starch 5.45 granulated sugar 27.35 melange 40.50 currant puree 4.20.