UA133246U - METHOD OF PREPARATION OF BAKERY WITH COMPOSITION OF MEANS OF SEEDS OF Sesame and flax - Google Patents

Abstract

The method of preparation of shortbread cookies includes the preparation of raw materials and semi-finished products for production, preparation of emulsions, dough preparation, molding and baking products. When kneading the short dough, it is added to the composition of sesame seeds and flax.

Description

The useful model belongs to the food industry and restaurant industry, namely, to the development of new types of sand products using the composition of sesame and flax seed meal, which can be used in restaurant enterprises.

In order to ensure the competitiveness of flour confectionery products, it is important to expand the range of mass products that meet the needs of consumers regarding shortbread products and meet the goals of a balanced and adequate diet.

Solving this problem is possible through the development and implementation of innovative technological solutions that allow rational use of the domestic raw material base, intensifying production, and ensuring high quality of flour confectionery products (Technology of functional food products: monograph. A.A. Mazaraki, M.I.

Peresichnyi, M.F. Kravchenko; edited by Dr. Techn... Nauk, Prof. M.I. Average - 2nd ed., revised. and added -K.: national... trade-economy. University, 2012. -1116 si.

The closest analogue to the proposed one is the traditional method of shortbread production. Collection of recipes for flour confectionery and bakery products for catering establishments. SPO: Hydrometeoizdat, 1998. 294 si, which is produced by preparing a dough containing wheat flour of the highest grade, melange, butter, granulated sugar, salt, baking powder (ammonium carbonate), baking soda (sodium bicarbonate).

However, the disadvantage of this method is the lack of physiologically necessary substances such as proteins, essential amino acids, vitamin B, vitamins B, vitamin B, and minerals - calcium, iron, selenium, copper.

The basis of the useful model is the task of creating sand products without filling using a composition of sesame and flax seed meal, expanding the assortment of sand products of increased nutritional and biological value, increasing the content of proteins, essential amino acids, vitamin B5, vitamin B, vitamin B, and minerals - calcium, iron, selenium, copper, to ensure their stable quality (products of sufficient density and fragility), to expand directions of rational use of plant raw materials.

The task involves preparing an emulsion from granulated sugar, melange, salt, baking soda, ammonium carbonate, margarine, essence, kneading dough from wheat flour with the addition of a composition of sesame and flax seed meal, forming blanks and baking.

What is new in the useful model is that: - when the composition of sesame seed meal and flax seeds is added, shortbread is enriched with such necessary substances as proteins, essential amino acids, vitamin Bb, vitamins Web, vitamin B0, and minerals - calcium, iron, selenium, copper; - structural-mechanical and organoleptic indicators of sand products do not deteriorate compared to the control.

The recipe for cookies with the addition of sesame and flax seed meal is given in the table. 1.

Table 1

Shortbread recipe with sesame and flax seed meal

The technological process of biscuit production consists of the following operations: preparation of raw materials and semi-finished products for production, preparation of emulsion, preparation of dough, forming and baking of products.

Raw materials entering production must meet the requirements of current standards or technical conditions.

Emulsion preparation

The following are loaded into the machine: butter, sugar, sand and whipped, add melange mixed with water and salt, everything is whipped and an emulsion is obtained.

Preparation of dough

Wheat flour, a composition of sesame and flax seed meal, sodium bicarbonate are poured into the emulsion and the dough is kneaded for 6-7 minutes.

Forming dough and baking products

The finished dough is rolled out to a thickness of 7-8 mm and shaped depending on the assortment of sand products.

Baking is carried out at a temperature of 180-190 "C for 8-10 minutes.

The proposed method of shortbread production with a composition of sesame and flax seed meal has the following advantages: when adding meal, the shortbread is enriched with necessary substances such as proteins, essential amino acids, vitamin B", vitamins Bb, vitamin B, and minerals - calcium, iron, selenium , copper; organoleptic and structural-mechanical indicators do not deteriorate; the shelf life of sand products increases.

Table 2

Chemical composition of sand products with a composition of sesame and flax seed meal

Shortbread with . sesame and flax 11111110 (control | (experiment | 77777776 copper | 7777777170090777777 | ...ЮюЮюЮюЮр7о03 77111111 714622

The proposed method of shortbread production with the composition of sesame and flax seed meal has the following advantages: - when adding the composition of sesame and flax seed meal, the shortbread is enriched with necessary substances such as proteins, essential amino acids, vitamin B»5, vitamins Ве, vitamin

B", and minerals - calcium, iron, selenium, copper; - increasing the shelf life of sand products.

Claims (1)

USEFUL MODEL FORMULA The method of preparing shortbread, which includes preparation of raw materials and semi-finished products for production, preparation of emulsion, preparation of dough, shaping and baking of products, which is distinguished by the fact that during the kneading of the shortbread, a composition of sesame and flax seed meal is added to it.