UA132100U - THE COMPOSITION OF "MADLEN" BISCUIT BAKERY INGREDIENTS - Google Patents

Abstract

The ingredients of biscuit cookies include the following components: wheat flour, sugar, butter, chicken eggs, egg yolk, lemon juice, lemon peel, baking powder and pumpkin seed flour.

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 includes the following components at 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. - Moscow: Zksmo, 2012. - p. 185).

The proposed composition for making "Madeleine" biscuits is chosen as the closest analogue.

The closest analogue and the claimed useful model have the following common features (components): wheat flour of the highest grade; 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 reducing the amount of butter, 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 the composition of the ingredients of the "Madeleine" sponge cake contains high-quality wheat flour, butter, chicken eggs, egg yolk, lemon juice, lemon peel, baking powder, according to the useful model, it additionally contains pumpkin seed flour and a reduced amount of butter with the following ratio of components, wt. 9: high wheat flour 24.79-19.39 grade pumpkin seed flour 2.30-4.61 butter 23.24-23.27 sugar 25.82-25.85 chicken eggs 12.91-12.93 egg yolk 10.07-10.08 lemon juice 1.61-1.62 lemon peel 1.61-1.62 baking powder 0.64-0.65.

The cause-and-effect relationship between the claimed set of features and the technical result is as follows. The addition of pumpkin seed flour to the recipe allows you to improve the structure of biscuit cookies, increase the amount of omega-3 fatty acids, in particular alpha-linolenic acid, minerals such as iron, phosphorus, zinc, calcium, and enrich with vitamins Вз, Ве, А, К.

If the replacement of wheat flour with pumpkin seed flour is less than 1.16 95, the structure of the sponge cake will be insufficiently fluffy, the volume will be small, and the nutritional value will be low.

If wheat flour is replaced by pumpkin seed flour in the range of 1.16-5.76 9, then the structure of biscuit cookies will be stable, with developed porosity, loose 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 sugar 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, pumpkin seed 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.

Ready cookies are cooled.

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 flour from pumpkin seeds makes it possible to produce flour confectionery products with an improved structure (4 organoleptic indicators, increased nutritional value by enriching them with vitamins and minerals.

Table

Prescription components, 90

Mo Flour Flour Butter Eggs | Yolk Juice Zest | Loose powder - z/p wheat - | from seeds, cream, sugar, chicken eggs, lemon, lime, and lemon seeds pumpkin on

The structure of the cookies is not sufficiently fluffed, 1 22.98 1.16 23.22 25.81 12.90 10.06 1.61 1.61 0.65 porosity is not developed, insufficient nutritional value

The structure is improving. tasteful 2 | 21.79 2.30 23.24 | 25.82 | 12.91. | 10.07.) 1.62. | 1.61 0.64 | product properties. nutritional value of the product

The best structural indicators of cookies,

EXCELLENT

With | 20.59 3.45 23.25 25.84 | 12.92 10.08 | 1.61 1.61 0.65 organoleptic properties, high nutritional value

The cookie structure is developed, 4 | 19.39 4.61 23.27 25.85 | 12.93 10.08 | 1.61 1.62 0.64 | high nutritional value

It gets worse

Soft structure and taste 5 | 18.19 5.76 23.28 25.87 | 12.93 10.09 | 1.62 1.62 0.64 | product properties, high nutritional value

Claims (1)

USEFUL MODEL FORMULA The composition of the ingredients of biscuit cookies, containing the following components: wheat flour of the highest grade, sugar, butter, chicken eggs, egg yolk, lemon juice, lemon peel, baking powder, which differs in that it additionally contains pumpkin seed flour, in the following ratio of components , mass 9 o'clock: wheat flour of the highest grade 9 39-24.79 grade pumpkin seed flour 2.30-4.61 butter 23.24-23.27 sugar 25.82-25.85 chicken eggs 12.91-12.93 egg yolk 10 .07-10.08 lemon juice 1.61-1.62 lemon peel 1.61-1.62 baking powder 0.64-0.65.