UA147116U - METHOD OF PREPARATION OF BREAD Dough WITH SESAME - Google Patents

Abstract

A method of preparing shortcrust pastry, including kneading the recipe components, forming blanks, baking products, in accordance with the utility model additionally add sesame seed fiber, in the following ratio of these components, wt. %: wheat flour of the highest grade 41,30-46,20 granulated sugar 17,90-17,90 butter 26,90-26,92 melange 6,30-6,32 sodium bicarbonate 0,05-0,07 fiber from sesame seeds 2,45-7,22 table salt 0,20-0,22.

Description

The utility model belongs to the food industry, in particular the confectionery industry and the restaurant industry, and concerns the technology of making shortbread products.

As the closest analogue, the method of preparing shortbread dough, which includes the following components, in the following ratio, by weight, was chosen. 9o: wheat flour of the highest grade 48.40 granulated sugar 17.90 butter 26.90 melange 6.30 sodium bicarbonate 0.05 ammonium carbonate 0.05 essence 0.20 table salt 0.20.

went A collection of flour confectionery recipes for public catering enterprises / Moscow: Zkonomyka, 1985. - P. 295).

The analog and the claimed useful model have the following common features (components): wheat flour of the highest grade; granulated sugar; butter; melange; sodium bicarbonate; table salt.

The disadvantage of this composition is the low biological value of the finished product.

The useful model is based on the task of developing a method of preparing shortbread using fiber from sesame seeds, which will make it possible to increase the biological value of finished products from shortbread, because fiber from sesame seeds contains a significant amount of essential components, including dietary fibers, organic acids, polyunsaturated fatty acids, macro- and microelements.

The introduction of fiber from sesame seeds into the composition of the sand semi-finished product significantly increases its content of such vital minerals as potassium, calcium, sulfur, phosphorus and iron.

The task is solved by the method of preparing shortbread, which contains, in addition to granulated sugar, butter, melange, high-grade wheat flour, sodium bicarbonate, table salt, and additionally contains fiber from sesame seeds as a structure-forming, flavor-aromatic and biologically active additive. according to the following ratio of components, wt. 9o: wheat flour of the highest grade 41.30-46.20 granulated sugar 17.90-17.90 butter 26.90-26.92 melange 6.30-6.32 sodium bicarbonate 0.05-0.07 fiber from sesame seeds 2.45-7.22 table salt 0.20-0.22.

New in the claimed useful model is the method of production of sand dough from

With the use of fiber from sesame seeds, as well as the mass ratio of components used in the production of flour products.

Flour products from shortcrust pastry are prepared as follows:

Butter is mixed with granulated sugar for 20 minutes. to obtain a homogeneous mass, add melange, sodium bicarbonate, fiber from sesame seeds, mix. Then add wheat flour and continue kneading for another 1-2 minutes.

The dough is rolled out to a thickness of 5-6 mm. Rolled out dough is formed with metal notches.

The products are baked at a temperature of 200-225 "C for 10-15 minutes.

Examples of making flour products from shortcrust pastry

Example 1.

Prepared products from shortcrust pastry, as indicated above. At the same time, the components were taken according to the following ratio, mass. for: wheat flour of the highest grade 46.20 granulated sugar 17.90 butter 26.90 melange 6.30 sodium bicarbonate 0.05 fiber from sesame seeds 2.45 table salt 0.20.

The shortbread products were of the correct shape and with the appropriate organoleptic and physicochemical quality indicators, which are shown in Tables 1, 2.

Example 2.

Prepared products from shortcrust pastry, as indicated above. At the same time, the components were taken according to the following ratio, mass. for: wheat flour of the highest grade 43.70 granulated sugar 17.91 butter 26.91 melange 6.31 sodium bicarbonate 0.06 fiber from sesame seeds 4.90 table salt 0.21.

The shortbread products were of the correct shape and with the appropriate organoleptic and physicochemical quality indicators, which are shown in Tables 1, 2.

Example 3.

Prepared products from shortcrust pastry, as indicated above. At the same time, the components were taken according to the following ratio, mass. for: wheat flour of the highest grade 41.30 granulated sugar 17.92 butter 26.92 melange 6.32 sodium bicarbonate 0.07 fiber from sesame seeds 7.22 table salt 0.22.

The shortbread products were of the correct shape and with the appropriate organoleptic and physicochemical quality indicators, which are shown in Tables 1, 2.

Example 4.

Prepared products from shortcrust pastry, as indicated above. At the same time, the components were taken according to the following ratio, mass. for: wheat flour of the highest grade 34.10 granulated sugar 17.93 butter 26.93 melange 6.33 sodium bicarbonate 0.08 fiber from sesame seeds 144 table salt 0.23.

The shortbread products had an uneven surface and edges.

The use of the method of preparing shortbread according to examples 1, 2 allows to improve the quality of products, but with an increase in the introduction of fiber from sesame seeds beyond the norm, since in

With and 4 examples, a deterioration in appearance was noticed.

Table 1

Organoleptic indicators of the finished product

Name indicator Example 1 Example 2 Example C Example 4

Form Correct, round shape, without dents, the edges of the cookies are even. Correct, round shape, without dents, the edges of the cookies are uneven.

Not burnt, without swelling, bubbles that burst.

Taste and Characteristic of cookies without extraneous) Characteristic of cookies with the smell of sweets and aromas. taste and aroma of sesame.

The view of |Baked, the absence of unpromising. faults

Table 2

Physico-chemical parameters of the finished product

Quality indicator Control Example 1 Example 2 Example C Example 4

Humidity, 26 | 900 | 900 | 920 | 920 | 990 48.70 HUD 46.50 46.20 46.70

Brittleness, 105 Pa

Claims (1)

150.10 152.50 165.00 175.00 180.10 USEFUL MODEL FORMULA The method of preparing shortbread, which includes mixing recipe components, forming blanks, baking products, which is distinguished by the fact that fiber from sesame seeds is additionally added, with the following ratio of the specified components, mass. 9o: wheat flour of the highest grade 41.30-46.20 granulated sugar 17.90-17.90 butter 26.90-26.92 melange 6.30-6.32 sodium bicarbonate 0.05-0.07 fiber from sesame seeds 2.45-7.22 table salt 0.20-0.22.