UA150670U - METHOD OF MAKING ship breads - Google Patents

Abstract

A method of making ship breads includes preparation of raw materials, mixing of prepared components, formation of semi-finished products and baking of formed products. Kidney beans are soaked at a water temperature of 16… 20° C at ratio of 1: (3… 4, 5) for 4… 6, 5 hours in the presence of 20-27 wt. % sodium bicarbonate. Next, soaked kidney beans are boiled at a temperature of 95… 98° C for 35… 45 minutes and cooled to 16… 20° C. Fenugreek seeds are washed at a water temperature of 16… 18° C and soaked at this temperature for 2… 3 hours. After that, the cooled boiled beans are ground, mashed and mixed with wheat flour, corn flour, refined sunflower oil, baking powder, sodium bicarbonate, fenugreek seeds and salt. The formed semi-finished products are baked at a temperature of 175… 180° C for 9… 10 minutes and cooled to 16… 18° C.

Description

The useful model belongs to the food industry, namely to the technology of production of flour confectionery products, specifically - galettes.

The method of making galettes is known, in accordance with DSTU 4429:2005. Galeta, which includes the following operations: obtaining a mixture of dry bulk components with constant stirring for 3-5 minutes; activation of yeast (crushed yeast is mixed with sugar in an amount of about 0.3...0.595 from the recipe and water with a temperature of 32...35 "С, provided for kneading); preparation of emulsion; dough kneading for 40-60 minutes; forming; baking at a temperature of 210...300 "C for 7...12 minutes.

The components used to make galettes are taken according to the following ratio, mass. 9: wheat flour 94.2-94 3 sugar 1.8-1.9 salt 1.39-1 40 sodium bicarbonate 0.36-0.37 yeast 1.8-1.9 lactic acid 0.17-0, 18.

This method of making galettes was chosen as a close analogue.

A close analogue and the claimed method have the following common features (operations and components): - preparation of initial components, mixing of prepared components, formation of semi-finished products, baking of formed products.

The disadvantage of a close analogue is that the galettes obtained by this method have a low nutritional value, low indicators of essential amino acids - 7.70 g per 100 g of the finished product, as well as a high carbohydrate content - 68.40 g per 100 g of the finished product.

The useful model is based on the task of creating a method of making galettes, in which, due to the use of additional initial components, as well as other conditions for the method, it is possible to obtain a finished product with increased nutritional value, an increase in the degree of balanced amino acid composition, an increase in protein digestibility, and an improvement in taste properties product

The task is solved by the method of making galettes, which includes preparation of the initial components, mixing of the prepared components, formation of semi-finished products and baking of the formed products, according to a useful model, the beans are soaked at a water temperature of 16...20 "C and a T:W ratio equal to 1: (3...4.53 for 4...6.5 hours in the presence of 20...27 wt. 95 sodium bicarbonate, then the soaked beans are boiled at a temperature of 95...98 "C for 5... 45 minutes and cool to 16...20 "C, fenugreek seeds

They are washed at a water temperature of 16...18 "C and soaked at this temperature for 2...3 hours, after which the cooled boiled beans are crushed, wiped and mixed with wheat flour, corn flour, refined sunflower oil, baking powder, bicarbonate sodium, fenugreek seeds and salt, and the formed semi-finished products are baked at a temperature of 175...180 "C for 9...10 minutes and cooled to 16...18 "C, while the specified components are taken according to the following ratio, mass. 9o : beans 30...40 fenugreek seeds 4...5 wheat flour 28...30 corn flour 22...25 refined sunflower oil 6...7 baking powder 0.9...1.0 sodium bicarbonate 2.9...3.0 salt 0.5...0.8.

The connection between the proposed features and the declared technical result - an increase in the nutritional and biological value of galettes - can be explained as follows.

Common dry bean (Riazeoii mpcidagiv I.) is a crop that is grown globally and is an important source of protein and trace elements for millions of people. In addition, many of the best black and red types of seeds contain phytate and polyphenols, which limit the absorption of trace elements. Yellow beans are unique because their seed coat is rich in kaempferol-3-glucoside, a recently discovered promoter of iron absorption. Steroidal sapogenins and mucilaginous fibers present in the seeds and leaves of hay fever contribute to the antidiabetic and hypocholesterolemic properties attributed to the plant.

The method of making galettes includes the following stages.

1. If the input control results are positive, the beans are subjected to soaking. Washed beans are soaked in purified water at a temperature of 16-187C (with the addition of 25 mg of sodium bicarbonate in a ratio of water to raw materials of 1:(4-5). The soaking process lasts for 5-6 hours, as a result of which the beans swell. 2. Next stage is heat treatment of beans.

The water is disposed of after soaking. After soaking, the beans are sent for boiling at a temperature of 96-98 "C for 35-40 minutes, then cooled to a temperature of 16-18 "C. At this time, the rest of the components are prepared, namely sifting wheat flour, sifting corn flour, sorting, washing fenugreek seeds at a temperature of 16-18 "C and further soaking fenugreek seeds at a temperature of 16-18 "C for 3-4 hours, as well sifting salt. 3. After cooling to a temperature of 16-18 "C, the beans are crushed, rubbed through a sieve and the surface film is removed; combined with the prepared components: a mixture of dry bulk substances and fenugreek seeds. 4. Next, round flat-shaped products are formed. Bake at a temperature of 175 -180 for 10-12 minutes, cool to a temperature of 16-18 "С and package.

Example 1

Galettes were prepared as described above, while the process was carried out under the following conditions: - soaking beans at 18 "С; - ratio of beans and water 1:4; - amount of sodium bicarbonate during soaking 25 95; - duration of soaking 5 hours; - the boiling temperature of beans is 96 "C; - duration of boiling 40 minutes; - cooling temperature of boiled beans 18 "C; - water temperature when washing and soaking fenugreek seeds 18 C; - duration of soaking fenugreek seeds 3 hours; - baking temperature of semi-finished products 180 "C; - baking time of formed semi-finished products is 10 minutes;

Zo - the cooling temperature of ready-made galettes is 18 "С.

Example 2

Galettes were prepared as indicated above, while the process was carried out under the following conditions: - soaking beans at - 16; - the ratio of beans and water is 1:3; - amount of sodium bicarbonate during soaking 20 95; - duration of soaking 4 hours; - boiling temperature of beans 95 "С; - duration of boiling 35 minutes; - cooling temperature of boiled beans 16 "С; - water temperature when washing and soaking fenugreek seeds 16 "C; - duration of fenugreek seed soaking 2 hours; - baking temperature of semi-finished products 175 "C; - duration of baking of formed semi-finished products is 9 minutes; - cooling temperature of ready-made galettes is 16 "C.

Example 3.

Galettes were prepared as described above, while the process was carried out under the following conditions: - soaking beans at 20 "C; - ratio of beans and water 1:4.5; - amount of sodium bicarbonate during soaking 27,905; - duration of soaking 6 hours - the boiling temperature of beans is 98 "С; - duration of boiling 45 minutes; - the cooling temperature of boiled beans is 20 "С; - the water temperature when washing and soaking fenugreek seeds is 20 "С; - duration of soaking fenugreek seeds From an hour; - the baking temperature of semi-finished products is 175 "C; - the duration of baking the formed semi-finished products is 10 minutes; - the cooling temperature of the finished galettes is 16 "C.

Galettes obtained according to examples 1...3. have high organoleptic indicators and increased biological value, but organoleptic indicators differ and depend on the selected recipe ratios (see table).

The proposed method ensures obtaining the target product with improved taste properties, with increased nutritional and biological value.

Table

Organoleptic indicators of galettes obtained according to examples 1...3

Name Characteristics of the product of the indicator and the product

The percentage ratio of bean puree and | Example 1 Example 2 Example Of the total amount of flour, 95

The correct form is that . . raves; фрма, щ During baking, it corresponds to the norm, this galette has lost the shape established by the recipe Surface of the galette, with: Surface and and. . . without fractures. Surface: the presence of cracks and

The appearance, : galette, with the presence : and consistency of crackers made with cracks and breaks, which breaks, which chemical leavening agents may not change ' change the marketable being with the presence of cracks and the type of product. ut With I . product type of product gaps that do not change the products of the product type of product. UK and Property of the given

Specific to this type of product, . . type of product, without the taste of beans

The taste and smell are without extraneous aftertaste and write the extraneous smell is excessive.

U. taste and smell.

Color Yellow Yellow Pale yellow ' - Baked, not

The state of the pulp, Baked, not moist on Baked, but: moist to the touch, toasted to the touch. wet to the touch. fragile and and and Uniform, without Uniform, without

Porosity Uniform, without compactions. : . seals seals .. No lumps and No lumps and

Without lumps and traces From chest and From chest and . From - traces of nevymis traces of nevymis

The state of the dough without kneading the seals. Ilnen Ilnen

Porosity Condition of dough| Without lumps and traces of Usch Usch and non-kneading Without lumps and Without lumps and traces of kneading traces of non-kneading

Claims (1)

USEFUL MODEL FORMULA The method of making galettes, which includes the preparation of the initial components, mixing of the prepared components, the formation of semi-finished products and the baking of the formed products, which is characterized by the fact that the beans are soaked at a water temperature of 16...20C and a T:W ratio equal to 1:( 3...4.5), within 4...6.5 hours in the presence of 20-27 mabs. 95 sodium bicarbonate, then the soaked beans are boiled at a temperature of 95...98 "C for 35...45 minutes and cooled to 16...20 "C, fenugreek seeds are washed at a water temperature of 16...18 "C and soaked at this temperature for 2...3 hours, after which the cooled boiled beans are crushed, wiped and mixed with wheat flour, corn flour, refined sunflower oil, baking powder, sodium bicarbonate, fenugreek seeds and salt, and the formed semi-finished products are baked at a temperature 175...180 "C for 9...10 minutes and cooled to 16...18 "C, while the specified components are taken according to the following ratio, wt. 9: beans 30...40 fenugreek seeds 4...5 wheat flour 28...30 corn flour 22...25 refined sunflower oil 6...7 baking powder 0.9...1.0 sodium bicarbonate 2, 9...3.0 salt 0.5...0.8. 0 Computer keyboard. Matseloi 00000000 SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601