UA132721U - WAREHOUSE PREPARATION - Google Patents

Abstract

The composition for the preparation of galettes contains wheat flour, baked yeast, lactic acid, molasses, table salt, baking soda, carbon-ammonium salt and a sweet component. As a sweet component, it contains grape skin powder.

Description

The useful model belongs to the field of food industry, in particular to the technology of production of confectionery products and can be used in food enterprises.

The closest to the proposed useful model is the warehouse for the production of "Me2" galettes | see Recipe Mo 300 Galeti Mo 2 // Recipes for cookies and galettes.-K.: CJSC "Spektr", 1999.-6. 334).

The composition contains the following components, kg/1 t of finished products: 1008.12- whole wheat flour 1008.30 pressed yeast 32 76-32.94 baker's sugar 10.61-10.8 lactic acid 2.53-2.7 molasses 17.64-17.82 salt kitchen 15.15-15.34 soda 6.04-6.2 carbon ammonium salt 4.54-4 73.

Data is selected by the closest analogue.

The analogue and the claimed useful model have the following common features: wheat wallpaper flour; pressed baker's yeast; lactic acid; treacle; kitchen salt; soda; carbon ammonium salt.

The disadvantage of this composition is that the products contain sugar, excessive consumption of which can cause diabetes, obesity, and cardiovascular diseases.

The basis of the useful model is the task of creating a warehouse for making galettes, in which, by completely replacing granulated sugar with grape skin powder, the sugar content can be reduced.

The task was solved by a composition for preparing galettes, which contains whole wheat flour, pressed baker's yeast, a sweet component, lactic acid, molasses, table salt, soda and carbon ammonium salt, which differs in that, unlike the prototype, it contains powder as a sweet component of grape skin, according to the following ratio of components, kg/1t of finished product: . 1008.12- wheat flour 1008.30 pressed yeast 32 76-32.94 baker's " " grape skin powder 9.78-9.97 lactic acid 2.53-2.7 molasses 17.64-17.82 salt kitchen 15.15-15.34 soda 6.04-6.2 carbon ammonium salt 4.54-4 73.

The causal relationship between the proposed features and the expected technical result is as follows.

Grape skin powder contains a significant amount of monosaccharides and organic acids, in addition, it is a powerful source of dietary fibers (cellulose, hemicellulose, pectin substances,

From lignin), polyphenols (anthocyanins, leucoanthocyanins, catechins, flavonols, etc.), macro- and microelements (potassium, calcium, magnesium, phosphorus, iron, zinc, silicon, copper), vitamins (PP, C, choline). Grape skin powder contains tannins, which have bioprotective properties, and flavonoids, which are characterized by high antioxidant activity. Due to the organic acids in its composition, the high content of minerals, vitamins, which are biostimulators of the fermentation microflora, the fermentation of semi-finished products for galettes takes place more intensively when grape skin powder is added. As a result, the products are characterized by high organoleptic and physicochemical indicators, increased nutritional value.

Thanks to the listed properties of raw materials, it is possible to solve the task, to create a product with reduced sugar content, enriched with pectin substances,

antioxidants, vitamins, trace elements. The composition for galettes with increased nutritional value is proposed, which are characterized by an increased content of pectin substances, vitamins, antioxidants, macro- and microelements and are recommended for consumption by all groups of the population.

Preparation of galettes is carried out in the following order. To prepare the foam, pressed baker's yeast is crushed and mixed with water at a temperature of 35-40 "С, lactic acid, 25...40 95 wheat wallpaper flour and grape skin powder are added according to the recipe.

The humidity of the foam is 52-60 95. All raw materials are thoroughly mixed to a homogeneous consistency for 5-7 minutes and left to ferment for 1 hour at a temperature of 30-32 "C. The readiness of the foam is determined by the volume increased by 2.5-3 or after the beginning of the reduction of the maximum volume. After the ripening of the dough for preparing the dough, the dough is first fed into the kneading machine, and then all other raw materials provided for in the recipe - 60 95 wheat wallpaper flour, molasses, table salt, soda, carbon ammonium salt, which are previously dissolved in water. The dough is kneaded for 25-50 minutes. The temperature of the semi-finished product at the end of the kneading should be 32-35 "C. The moisture content of the dough is 35-36 95. After kneading, the dough is subjected to preliminary rolling on a preparatory two-roller machine twice with a gradual reduction of the gap between the rolls (90, 70, 50 mm). Then the dough is left to rest for 30 minutes. At the same time, the dough is spread on the table in a thin layer and covered in order to prevent self-heating of the dough and the creation of an unwanted crust on it, which worsens the condition of the finished products. To ensure a layered structure and even distribution of gas bubbles, the dough is rolled 5 more times after laying. This is done as follows. Pieces of galette dough weighing up to 35 kg are fed to a two-roll machine and rolled twice with a gap between the rolls of 35 and 25 mm. Next, scraps are added to the layer of dough and rolled again with a gap of 30-35 mm between the rolls. After that, the dough is folded in half, turned 90" to evenly distribute the stresses and rolled with a gap between the rolls of mm. Then it is folded again, turned 90" and passed through the rolls with a gap of 25 mm.

After that, the dough is left to rest for 30 minutes to relieve tension. Next, the dough is rolled on grinding rollers in order to gradually reduce the thickness of the dough layer

From tape up to 3.5-4.5 mm. After rolling, dough blanks of a given shape are formed on a stamp machine. To bake galettes, a variable temperature regime is used with mandatory humidification of the baking chamber. During the first 4 minutes, the temperature of the baking chamber medium gradually increases from 230 "C to 270 "C, and then decreases to 205 C. The total duration of the baking process is 7-10 minutes. Next, the finished galettes are cooled to a temperature of 50-70 "С, and then, when they have a certain strength, they are fed to a cooling conveyor for final cooling to a temperature of 32-40 "С. For the first three minutes, the galettes are cooled with forced air circulation (speed C m/s). At the same time, the air temperature should not be below 20 "С, due to the fact that cracks may appear in the products at a lower temperature. Galettes are stored in dry, clean, well-ventilated rooms that do not have extraneous odors, are not contaminated by pests of bread stocks, according to temperature (18:25)"С and relative air humidity not higher than 75 95. for 6-10 months depending on the method of packaging.

Example 1

To prepare the dough, the following components are thoroughly mixed to a uniform consistency: 32.76 kg of pressed baker's yeast, previously crushed and dissolved in water, 403.32 kg of wheat wallpaper flour, 9.78 kg of grape skin powder, 2.53 kg of lactic acid. The humidity of the obtained semi-finished product is 55 95. The steam is left for fermentation for 1 hour. After that, the dough is kneaded as follows. Ready dough, 604.98 kg of wheat wallpaper flour, 17.64 kg of molasses, 15.15 kg of table salt, 6.04 kg of soda, 4.54 kg of carbon ammonium salt are fed into the dough mixer. Salt, soda and carbon ammonium salt are previously dissolved in water, molasses is heated. The dough is kneaded for 35 minutes. The moisture content of the dough is 36 95. After kneading, the dough is subjected to preliminary rolling on a preparatory two-roll machine twice with a gradual reduction of the gap between the rolls (90, 70, 50 mm). Then the dough is left to rest for 30 minutes. At the same time, the dough is spread on the table in a thin layer and covered in order to prevent self-heating of the dough and the creation of an unwanted crust on it, which worsens the condition of the finished products. To ensure a layered structure and even distribution of gas bubbles, the dough is rolled 5 more times after laying. This is done as follows. Pieces of galette dough weighing up to 35 kg are fed to a two-roll machine and rolled twice with a gap between the rolls of 35 and 25 mm. Next, scraps are added to the second layer of dough and rolled again with a gap of 35 mm between the rolls. After that, the dough is folded in half, turned 90" to evenly distribute the stresses, and rolled with a 35 mm gap between the rolls. It is then folded again, turned 90" and passed through the rolls with a 25 mm gap. After that, the dough is left to rest for 30 minutes to relieve tension. Next, the dough is rolled on grinding rollers in order to gradually reduce the thickness of the dough tape layer to 4 mm. After that, the dough strip is formed on a stamping machine and baked. During baking, the workpieces pass through three baking zones: 230 "C-270 "C- 205 "C. The duration of baking is 10 minutes. After leaving the oven, the galettes are cooled, packed and packed.

Characteristics of galettes: the products have the correct shape, the surface is smooth, without extraneous impregnations and spots, brown color, which is characteristic of products with the addition of cocoa powder. The ability to wet the galettes is 151.3 95, the texture of the products is leafy with uniform porosity.

Example 2

Galettes were prepared as given in Example 1, but the components were taken according to the following ratio, kg/1t of finished product: wheat flour 1008.12 pressed baker's yeast 32.94 grape skin powder 9.97 lactic acid 2.7 molasses 17.62 salt kitchen 15.34 soda 62 carbon ammonium salt 4.73.

Characteristics of galettes: the products have the correct shape, the surface is smooth, without extraneous impregnations and spots, brown color, which is characteristic of products with the addition of cocoa powder. The wettability of galettes is 155.1 95, the texture of the products is leafy with uniform porosity.

Example C

Galettes were prepared as described above, but granulated sugar and grape skin powder were used as a sweet component. The components were taken according to the following ratio, kg/1t of finished product: wheat wallpaper flour 1008.3 pressed baker's yeast 32.16 granulated sugar 4.89 grape skin powder 4.89 lactic acid 2.53 molasses 17.64 table salt 15.15 soda 6.04 carbon ammonium salt 4.54.

Characteristics of galettes: the products have the correct shape, the surface is smooth, without extraneous inclusions and spots, light brown in color. The wettability of galettes is 138.2 95, the texture of the products is leafy with insufficiently developed porosity.

The claimed composition for preparing galettes ensures the production of galettes with reduced sugar content and increased biological value by replacing granulated sugar with grape skin powder.

The use of the proposed composition allows you to create galettes with high organoleptic properties, with reduced sugar content, increased nutritional and biological value, balanced in terms of nutrients.

Claims (1)

FORMULA OF USEFUL MODEL A composition for making galettes containing whole wheat flour, pressed baker's yeast, lactic acid, molasses, table salt, soda, carbon ammonium salt and a sweet component, which is characterized by the fact that it contains grape skin powder as a sweet component, according to the following by the ratio of the specified components, kg/t of finished product: . 1008.12- wheat flour 1008.30 pressed baker's yeast 32.76-32.94 grape skin powder 9.78-9.97 lactic acid 2.53-2.7 molasses 17.64-17.82 table salt 15 ,15-15,34 soda 6,04-6,2 carbon ammonium salt 4,54-4 73.