UA132099U - COMPOUND OF THE CAPPACK INGREDIENTS - Google Patents

Abstract

The composition of the ingredients for a cupcake contains wheat flour, cocoa powder, beet puree, sugar, vanilla sugar, eggs, butter, milk, sodium bicarbonate, salt, in the following ratio, wt. %: wheat flour of the highest grade 24,13-26,12cocoa powder 1,14-1,24m puree of beet 9,62-17,78sugar sand 19,05-20,62grain vanilla sugar 1,27-1,37 eggs 10, 16-11,00 butter butter 10,16-12,37 milk 15,24-16,49 sodium bicarbonate 0,89-0,96sil 0,19-0,21.

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 composition for preparing the "Classic" cupcake, which includes the following components in this ratio, wt. 9o: wheat flour of the highest grade 29.92 granulated sugar 22.44 vanilla sugar 1.50 eggs 11.97 butter 14.96 milk 17.95 sodium bicarbonate 1.05 salt 0.22 (see G.M. Kulakova The best recipes for cookies, cupcakes, muffins, cupcakes and other delicious cookies. - Kh.: Vyvat, 2016. - P. 87).

The proposed composition is selected for the closest analogue.

The closest analogue and the claimed useful model have the following common features (components): - high grade wheat flour; - granulated sugar; - vanilla sugar; - Eggs; - butter; - milk; - sodium bicarbonate; - 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 reducing caloric content, changing the composition of the flour base, creating a product of increased nutritional value, expanding the range of products, improving technological properties, namely structure and organoleptic properties.

The task is solved by the fact that the composition of the ingredients for the cupcake, which contains wheat flour of the highest grade, granulated sugar, vanilla sugar, eggs, butter, milk, sodium bicarbonate, salt, according to a useful model, additionally contains beet puree and cocoa powder with the following ratio of components, wt. Fo: wheat flour of the highest grade 2413-2612 cocoa powder 1.14-1.24 beet puree 9.62-17.78 granulated sugar 19.05-20.62 vanilla sugar 1.27-1.37 eggs 10 .16-11.00 butter 10.16-12.37 milk 15.24-16.49 sodium bicarbonate 0.89-0.96 salt 0.19-0.21.

The cause-and-effect relationship between the claimed set of features and the technical result is as follows. Adding sugar beet puree to the recipe allows you to achieve optimal organoleptic quality indicators, obtain a product with increased nutritional value, in particular due to the high content of pectin substances in beetroot, which protect the human body from the harmful content of radioactive elements and heavy metals, and the high content of betaine, which contributes strengthening capillaries, lowering blood pressure and the amount of cholesterol in the blood, improving fat metabolism.

If the replacement of butter with beetroot puree is less than 5.02 95, the caloric content of the cupcake will be high, the porosity will be undeveloped, and the volume of the cupcake will be small.

If the replacement of butter with beetroot puree is in the range of 5.02-21.41 95, then the nutritional value of the cupcake will be high, with developed porosity, fluffed crumb, increased volume and improved 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 eggs, beet puree, vanilla sugar, and salt. Sifted wheat flour, cocoa powder, sodium bicarbonate are added to the whipped mass, and mixed. Add milk and knead the dough for 5 minutes. The prepared dough is laid out in forms, having previously placed paper cups in them. Bake at a temperature of 180-200 C for 15-20 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 addition of beet puree 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

Mo Boro- Cocoa-| Puree Sugar Butter Sodium w/p| BUT poro- | with bu- Sugar- vanilla- | Eggs cream-double-carbonated-| Salt Conclusions of wheat - SAND - - shock of the river Acidic acid in/g

The structure of the cupcake is not sufficiently fluffed, 1 27.24 1.29 | 5.02 | 21.51 1.43 |11.47| 135.62 17.20 1.00 0.22 porosity is not developed, insufficient nutritional value

The structure of the cupcake is more developed, improving 2) 2vl2 | 1.24 |962|2062| 1.37 11.00 12.37 | 1649 0.21, organoleptic indicators of the product. the nutritional value increases slightly

The best structural indicators of a cupcake, 3 | 25009 ) 19 (13.86 1980 | 1.392 10.56 11.22 ) 15.84 | 0.92 |0.20| /'yaminous taste-aromatic properties, high nutritional value

Cupcake structure 4 | 2413 1.14 117.77) 19.05 1.27 |1016Y 10.16 15.24 0.89 0.19| developed, high nutritional value

The structure of the pulp deteriorates and

B 23,24 | 10 |21А|я835| 122 |9.79) 917 | 1468) 0.86 |018 taste properties of the product, high nutritional value

Claims (1)

USEFUL MODEL FORMULA Composition of ingredients for a cupcake, containing the following components: wheat flour of the highest grade, granulated sugar, vanilla sugar, eggs, butter, milk, sodium bicarbonate, salt, which differs in that it additionally contains beet puree and cocoa powder, in the following ratio of components, wt. 9: whole wheat flour 2413-2612 atunka cocoa powder 1.14-1.24 beet puree 9.62-17.78 granulated sugar 19.05-20.62 vanilla sugar 1.27-1.37 eggs 10.16 -11.00 butter 10.16-12.37 milk 15.24-16.49 sodium bicarbonate 0.89-0.96 salt 0.19-0.21.