UA133840U - METHOD OF PREPARING Biscuits With Sunflower Seed Meal - 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 sand dough, it is added to the meal of sunflower seeds.

Description

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

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. Tech. of science Prof. E. Average - 2nd ed., revised. and added -K.: national trade and economy University, 2012. - 1116 si.

The closest (analog) to the proposed one is the traditional method of shortbread production | Collection of recipes for flour confectionery and bakery products for catering establishments. - SPO: Gidrometeosizdat, 1998. - 294 p., which is produced by preparing a dough containing high-grade wheat flour, 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 nutrients, soluble and insoluble dietary fibers, vitamins and minerals.

The basis of a useful model is the task of creating sand products using sunflower seed meal, expanding the assortment of sand products of increased nutritional and biological value, increasing the content of mineral elements, vitamins, in particular potassium, calcium, magnesium, sodium, selenium, dietary fibers, ensuring their stable quality ( products of sufficient density and fragility), expand directions of rational use of plant raw materials.

The task is solved by preparing an emulsion from granulated sugar, melange, salt, baking soda, ammonium carbonate, margarine, essence, kneading dough from wheat flour with the addition of sunflower seed meal, forming blanks and baking.

What is new in the useful model is that:

Zo - when sunflower seed meal is added, shortbread is enriched with necessary nutrients, soluble and insoluble dietary fibers, vitamins and minerals; - increasing the density of shortbread cookies without increasing the viscosity of the dough, which ensures improvement of the structural-mechanical and organoleptic indicators of shortbread products.

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

Table 1

Shortbread recipe from sunflower 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.

Pour wheat flour, sunflower seed meal, sodium bicarbonate into the emulsion and knead the dough 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 production of shortbread cookies with sunflower seed meal has the following advantages: increasing the content of soluble and insoluble dietary fibers, vitamins and minerals; improvement of organoleptic and structural-mechanical indicators; increasing the shelf life of sand products.

Table 2

Chemical composition of sand products with sunflower seed meal oneyutunne peneyu | ETO, | baby girl

Name of indicators Shortbread (control) with seed meal Difference, 9 o sunflower (experiment)

Vg (riboflavin). 0048. | 006 | 11458

Sodium 77777777 Я777171717171717171717171961711717171717171717171 17717171 1600 | 166.67

The proposed method of production of shortbread cookies with sunflower seed meal has the following advantages: - increasing the content of soluble and insoluble and dietary fibers, vitamins and minerals; - improvement of structural-mechanical and organoleptic properties of shortbread; - increasing the shelf life of sand products.

Claims (1)

USEFUL MODEL FORMULA The method of making shortbread cookies, 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 sunflower seed meal is added to it during the kneading of the shortbread dough.