UA26067U - Method of making bakery confectionery products - Google Patents

Abstract

A method of making bakery confectionery products includes kneading dough of flour, mashing up to obtaining homogenous mass of a mixture of butter (not necessarily), granulated sugar, eggs (not necessarily), flavour and aromatic substances. The mixture is mixed with an aqueous solution of salt, flour and a leavening agent are introduced to the mass, the dough is processed into pieces and baked. The flour, which contains ground grains of amaranth, which were roasted or germinated and then dried, in mixture with ground grains of other crops such as wheat, rye, rice, maize, millet, buckwheat, barley, sorghum, is used as the flour.

Description

Description of the invention

The useful model refers to the area of production of bread products, more precisely to methods of production of 2 flour confectionery products, for example: cookies, gingerbread, mats, cakes, pastries, etc., used in the confectionery industry. These products are dietary food for sick people and the elderly.

Various types of flour confectionery products, their compositions and methods of their preparation from flour, oil, sugar and other food and taste components have been known for many decades.

The achieved level in technologies in the production of flour confectionery products is characterized by the following 10 examples.

A well-known method of manufacturing cookies, described in the book "Technology of confectionery" edited by G.A.

Marshalkina, M. Industrialization, 1976, p. 446. According to the well-known method of cooking cookies from oat flour, which includes first grinding and mixing oil, sugar and flavors, and then sequentially adding to the resulting mass up to 9095 necessary water with dissolved table salt, oat flour and 19 baking soda - soda. The humidity of the finished dough is 16-1995, the temperature is 25-292C. After processing the obtained dough, cookies are baked in the oven on sheets at a temperature of 220-3002C. The following components were used for the famous cookies, in 95 mass: wheat flour - 31.64, oat flour - 18.03, granulated sugar - 29.51, butter - 15.06, raisins - 4.84, cinnamon - 0, 07, vanillin - 0.05, baking soda - 0.45, salt - 0.36.

The disadvantage of the known method is the imbalance of the composition of the cookies in terms of amino acids and 20 polyunsaturated fatty acids, the insufficient content of vitamins, which is due to the composition of the flour used as the main component.

A known method of manufacturing cookies according to author. St. USSR Mo1761081 according to IPC A210 13/08, publ. 15.09.92, Bull.

Mo34, according to which the method of manufacturing cookies, which involves kneading the dough, which includes grinding a mixture of butter, granulated sugar, cinnamon and vanillin until a homogeneous mass is obtained, mixing it with an aqueous solution of 25 salt, taken at a temperature of 50-60 2C, adding in the mass of wheat and oat flour and sodium bicarbonate, dough processing on the workpiece and their baking, which is distinguished by the fact that chitosan, crushed to particles of 1-2 mm, is additionally added to the mixture at the grinding stage, in the amount of 4.5-1095, and in mass at the stage of adding flour - milk whey in the amount of 10-2095 of the total mass of recipe components, while adding sodium bicarbonate to the mass at the end of the dough kneading process.

The disadvantage of the known method is the imbalance of the composition of the cookies in terms of amino acids and polyunsaturated fatty acids, the insufficient content of vitamins, which is due to the composition of the flour used as the main component.

A known method of production of flour confectionery according to author. St. USSR Mo1687204 in the class of IPC (FO from A210 13/08, publ. 30.10.91, Bull. Mo40, applicant: All-Union Scientific Research Institute of the Confectionery Industry.

There is a known method of production of flour confectionery, which involves the preparation of wheat flour by separating it from its large and medium fractions with particle sizes of 60-90 and 30-40 microns, respectively, and preparing a flour mixture from the obtained fractions, mixing dough from the flour mixture and other components " 20 ( saccharin-sand, invert syrup, butter, condensed milk, vanilla powder, salt, soda, carbon-ammonium from salts), provided by the recipe, forming blanks and baking products. c The disadvantage of the known method is the imbalance in the composition of confectionery products in terms of amino acids and polyunsaturated fatty acids, the insufficient content of vitamins and trace elements, which is due to the composition of the flour used as the main component. 15 The task, the solution of which is aimed at the described method, is the development of a new method of production of 7 confectionery products with the obtaining of a technical result, which consists in a more balanced composition of products in terms of amino acids and polyunsaturated fatty acids, as well as in increasing the content of vitamins, microelements in (22) confectionery products o This task is solved in the described method of production of confectionery products from flour in such a way that 50 involves kneading the dough, for which a mixture of butter, (22) granulated sugar, flour and other components is ground until a homogeneous mass is obtained, the components are mixed with an aqueous solution of salt, sodium bicarbonate and soda are previously added to the mass of flour, the dough is processed on the workpiece, which is baked, which differs in that flour containing crushed amaranth grains mixed with crushed grains of other crops from the series is used as flour, rye, rice, corn, millet, buckwheat, oats, sorghum, while the flour contains crushed amaranth grains in the amount from 2 to 9595 of the total composition of flour, and the dispersion of grinding grains in the flour is from 2 to 300 micrometers, while part of the flour can be be made from roasted and ground amaranth grains or flour made from sprouted, then dried and ground amaranth grains and grains other cultures, that is, they use flour that contains a balanced composition of amino acids, proteins and polyunsaturated fatty acids, an increased concentration of vitamins and trace elements, as well as components that provide a more pleasant taste and smell of baked goods, similar to the smell of hazelnuts and almonds , and all ingredients are taken in the following amounts, in

Flour 150-500

Sugar-sand (honey). 150-300

Butter 0-300 bo Spices ground 1-5

Salt 2-5

Baking powder 2-5 eggs 1-5 5. . and

Replacing a part of wheat flour with flour from amaranth grains provides an increase in the content of a more balanced protein in terms of amino acid composition in confectionery products due to the fact that wheat flour has a composition that is far from the ideal protein, which is considered goose egg protein and which is needed by the human body. Amaranth flour protein is precisely the protein that comes closest to the ideal 70 ratio in terms of protein amino acid composition. This factor is very important in dietary nutrition.

Table

The composition of various flours and the average human need, in g/day

Essential amino acids of proteins in g/100g of flour: t Name Amaranth flour Wheat flour Human need

Lysine 12 0.243 3-5

Tryptophan 0.3 0.096 1.0

Threonine 0.8 0.314 2-3

Leucine 1.6 0.814 4-6

Isoleucine 11 0.410 3-4

Valin 1.3 0.385 4.0

Phenylalanine 1.0 0.506 2-4

Methionine 0.95 0.155 2-4

Vitamins in mg/100m flour human need mg/day -

A - retinol 0.29 0.02 1.5

E - tocopherol 7 2 10

VI - thiamine 0.8 0.25 1.8

Vo - riboflavin 0.7 012 2А u

Vb - pyrodoxine 0.8 0.23 21 s

Vo - folic acid 0.065 0.020 0.2-0.4

B12 - cyanocobalamin 0.001 0.0002 0.003 o

C - ascorbic acid 7.3 04 790-100 I«o)

PP - niacin 6.0 2.2 21

Zo O - calciferols 200ME ZOME 8OOME p

K - phylloquinones 0.09 0.02 0.25

Mineral substances in mg/100g flour requirement in mg/day

Potassium 620 176 1500-3000 « 20 Sodium 26 10 3000-4000

Calcium 120 24 vos with Magnesium 330 44 6oo ; R. Phosphor 900 115 1600

Iron 9.2 21 15

Copper 0.73 0.447 2A ka Manganese 2.9 2.23 b

Zinc 2.2 0.61 12

Me, Cobalt 0.007 0.002 0.8 o Molybdenum 0.065 0.017 0.21

Chromium 0.03 0.005 o

Pho Iodine 0.04 0.015 015 "I Fluorine 0.12 0.095 2.5

Selenium 0.03 0.003 012

Data on the composition of flour are taken from the following sources: 1. Handbook of dietetics. E.A. Beyul, V.N. Budaglavskaya, V.G. Vysotskyi et al. under the editorship. MA. Samsonova, with A.A. Pokrovsky - 2nd ed. Processing and add. - M. Medicine, 1992. - 464p. 2. Rational nutrition. V.I. Smolyar, Kyiv, Nauk.dumka, 1991-368p. other.

The human body is practically devoid of protein reserves. Their only source is food proteins, as a result of which they are an indispensable component of the diet. In human diseases, there is an increased breakdown of proteins, as a result of which it is necessary to replenish them more with food. Proteins, entering the human body, are broken down into 20 amino acids, of which 8 are essential. These amino acids are as follows: lysine, tryptophan, threonine, leucine, isoleucine, valine, phanialalanine, methionine. These amino acids are not synthesized in the human body and are therefore called essential. The human need for essential amino acids is as follows, in g/day: lysine - 3-5, tryptophan - 1, 65 threonine - 2-3, leucine - 4-6, isoleucine - 3-4, valine - 4, phenylalanine - 2-4 , methionine - 3. This composition is called ideal, balanced in terms of amino acids. Amaranth flour contains 20-2295 protein, 100 grams of amaranth flour contains the following amount of essential amino acids: lysine - 1.2, tryptophan - 0.3, threonine - 0.8, leucine - 1.6, isoleucine - 1 ,1, valine - 1.3, phenylalanine - 1.0, methionine - 0.95. As you can see, the proposed flour contains all the necessary amino acids and exactly in the necessary ratios. At the same time, wheat flour contains significantly less protein (less than 10905), i.e. 2 times less than amaranth flour. At the same time, wheat flour lacks such important amino acids as lysine, tryptophan, methionine, that is, the most important amino acids, which can lead to a violation of the amino acid balance, to a violation of the nitrogen balance in the human body. An imbalance of the amino acid composition in the consumed amino acids of proteins can lead to a number of serious diseases, as well as to stunted growth in children, decreased appetite, deterioration of nitrogen balance, and fatty liver disease.

As can be seen from the given data, the content of amino acids in confectionery products by the described method when replacing wheat flour with flour from amaranth grains is the most balanced and meets the needs of the human body. The value of the described method of production of confectionery consists not only in the increased content of especially valuable and balanced protein in terms of amino acids, but also in the high content of valuable /5 Oil, the content of which in amaranth flour reaches 1295, while the content of oil in wheat flour less than 195.

Vegetable fats contained in flour from amaranth grains in the amount of - 10 - 1295 are needed by the human body not only as a source of energy, but primarily as a building material for the biosynthesis of lipid structures, in particular cell membranes in the body. The special attraction of fats in amaranth flour is that they contain the most valuable type of fats - polyunsaturated and monounsaturated fatty acids, which belong to 20 essential nutritional factors. Polyunsaturated fatty acids in flour are more than 9095 of the total amount of fat. The largest part of these valuable acids is represented in the described flour in the form of linoleic and linolenic acids, which are not synthesized in the human body. These acids are necessary for metabolism, responsible for the elasticity of blood vessels, which is extremely important for the elderly. It is these fatty acids, which are rich in amaranth flour, that contribute to the removal of cholesterol from the human body. A person's need for these acids is on average 10-12 grams per day, which is contained in 100 grams of amaranth flour. These polyunsaturated fatty acids (vitamin E) determine the therapeutic effectiveness of diets designed for the prevention and treatment of cardiovascular diseases: They normalize fat metabolism, prevent the development of atherosclerosis, strengthen the walls of blood vessels, prevent fatty liver and have other positive effects on the human body. The optimal ratio for the body between linoleic and lenoleic acids is M zo 1:8-10, that is, the amount of linolenic acid coincides with the ratio of these most important fatty acids in the oil contained in amaranth grain flour, where this ratio is 1:8 to 1 :12. co

As a result of the above, it is worth recognizing that confectionery products, due to the replacement of wheat flour with flour from amaranth grains, become important dietary products for the prevention and treatment of the most common disease of the elderly, caused by vascular diseases - atherosclerosis. ise)

Describing the features of flour from amaranth grains compared to wheat flour, it is worth saying separately (about the increased several times and, what is especially important, the balanced content in amaranth flour of almost all vitamins necessary for humans, especially such as retinols (vitamin A), calciferols ( vitamins 02 and p3), tocopherols (vitamin E), as well as vitamins: C, B", B; B", B42, PP, P, N., K, M, B.

Vitamins are vital organic, biologically highly active compounds that perform the function of 70 catalysts-accelerators of metabolic processes. Vitamins are indispensable nutritional factors, they provide the most important functions of the body. For example, vitamin A (retinol) increases the body's resistance to infections, provides twilight vision and light perception, reproduction and integrity of the human immune system, "" has antitumor effectiveness. Vitamin A is mainly found in amaranth oil and compared to wheat flour, rye, oats, buckwheat, rice, millet vitamin A is many times more in amaranth.

The concentration reaches up to 0.29mg/100g of flour in the flour of some varieties of amaranth. Vitamin Y is necessary for normal absorption of calcium and phosphorus. Insufficiency of calciferols is observed in many young children (rickets), as well as residents of the north. Vitamin O is necessary for people in winter, as well as with bone fractures, osteoporosis, and bone and joint tuberculosis. In flour from grains av! amaranth contains up to 200 IU/100g of calciferols, which is significantly more than the flour of widely distributed cereals: wheat, rye, etc.

Pho Amaranth flour is particularly rich in vitamin E content, which is one of the main antioxidants. A failure in the human antioxidant system and an increase in peroxide oxidation in the body are currently considered the most important link in the pathogenesis of various diseases, such as atherosclerosis, hepatitis, muscular dystrophy, tumors, and others. Vitamin E is necessary for the normal functioning of reproductive organs. , as well as the liver | biliary tract. The concentration of vitamin E in amaranth flour is many times higher in comparison with flour from wheat, rye, and other crops and reaches 7 mg/100 g of flour, and in flour from sprouted amaranth grains, the concentration of vitamin E can reach more than bomg /100g of flour. The human body's need for vitamin E is approximately 1mg/day. Other vitamins: C, Vo, Ve, Vo, Vo, PP, P, H, K, ), E in amaranth flour are also contained in higher concentrations in compared to wheat flour, as a result of which flour from amaranth grains in terms of vitamin composition is many times superior to flour from wheat grains and is very valuable in the production of dietary cookies for patients them and the elderly.

Amaranth flour products are rich in trace elements that play an important role in maintaining human health. Of particular importance is the careful balance of flour from amaranth grains in terms of their trace element composition, and deviation from the optimal ratios between individual trace elements 65 Can lead to the development of serious pathological changes in the body.

The described method of production of confectionery products is carried out as follows.

The components required by the recipe are ground in a dough mixer for 20-3 minutes. During this time, the components are evenly distributed in the mass.

Water in the amount of 70-9095 of its total consumption is added to the obtained mass with continuous mixing

With table salt dissolved in it. The mass is stirred for a few more minutes, after which wheat flour mixed with amaranth flour and the other part of the water from the dough dissolved in it with leavening agents: baking soda and ammonium carbon dioxide are added to it, the dough is stirred for another 15-20 minutes until a homogeneous mass is obtained.

The humidity of the finished dough is 16-1995, the temperature is 25-292C. The use of only one baking soda as a leavening agent leads to the fact that the products have a specific aftertaste caused by carbon dioxide, which is released during the decomposition of baking soda. The use of ammonium carbon dioxide alone as a leavening agent also leads to the appearance of a specific aftertaste due to the ammonia released during the decomposition of ammonium carbon dioxide. Therefore, it is advisable to use both leavening agents taken in equal proportions.

The dough is processed using molds of a certain size. Formed dough blanks are placed on metal sheets and loaded into the oven. Baking confectionery lasts 10-20 minutes at a temperature of 75 220-3002C. The products are cooled to a temperature of 30-359C, first on sheets, then in the final proofing cabinet to room temperature.

Examples of implementation of the described method of production of flour confectionery products:

Example Mo1

Cooking shortbread cookies.

The dough is prepared according to the following recipe, in g:

Wheat flour 490

Flour from roasted and crushed amaranth grains, with a dispersion of 50-15O0μm (295 from the total composition of flour), 10

Sugar sand 200

Zoo butter

2 chicken eggs o)

Salt 5

Dough leavening agents 5 cups Butter, sugar and eggs were mixed until a homogeneous mass was obtained. A mixture of wheat flour and amaranth flour was poured into this mass and the dough was kneaded. When kneading, salt and baking powder were added. After 1-2 minutes, the dough was processed. The presence of a large amount of fat in the dough ensures its plasticity and crumbliness of finished products. The best temperature for the dough is 15-202C. At a lower temperature, the dough hardens and is difficult to roll out. At a temperature above 2592C, the butter in the dough softens and can separate from other products; such dough crumbles when rolled out, and the products made from it turn out to be very hard. with

Thick pieces of shortcrust pastry do not bake well, so all products should be prepared from thinly rolled layers - 4-8 mm thick. Different shapes were made from the rolled out layer with a knife or notches and transferred to the sheet. The sheets must be clean, dry, without any lubrication, because products made of sand dough do not stick to the sheets. "

Shortbread cookies were baked at a temperature of 230-2502C until golden.

The prepared shortbread had a balanced composition of amino acids and polyunsaturated fatty acids, was rich in various vitamins and had a pleasant smell and taste of almonds. Example of Mo2 "» Cooking gingerbread.

The dough was prepared according to the following recipe, in the city: wheat flour 50

Flour from roasted and crushed amaranth grains with a dispersion of 150-30µm (3095 from the total amount of flour) 150 ia Honey or granulated sugar Zoo av) Butter 100

Chicken eggs 2 pcs. Baking powder 5 "And spices ground 5

Water BO

Depending on the content of sugar and honey, the basic gingerbread dough has three varieties: honey dough, sugar dough (without honey) and honey-sugar dough. c Dough can be prepared in two ways: raw and custard. Gingerbread products from raw dough quickly dry out and become hard, gingerbread from custard dough remains fresh and fragrant for a long time.

The difference between the methods is the difference in the temperature of the dough. In the raw method, the dough was kneaded at room temperature. Honey, butter, eggs, spices were mixed for 1-2 minutes, then wheat and amaranth flour mixed with baking powder was added and a not very stiff dough was kneaded. With the custard method, half of the mixture of wheat and amaranth flour, as well as spices, were added to the mixture of honey, sugar and water heated to 70-752C, with thorough mixing. If, pouring flour into hot syrup, leave it for 1-2 minutes. unstirred, lumps will form, which will be difficult to stir. The kneaded dough was cooled to 65 room temperature, eggs, baking powder, remaining flour were added and kneaded until the dough was of a soft consistency.

It is worth considering that amaranth flour adds a unique taste and smell of almonds to the dough.

The dough was rolled out into an even layer with a thickness of 5-12 mm. When making gingerbread, the prepared layer can be placed on a sheet. If gingerbread is being prepared, then the finished layer of dough is cut with a knife or with the help of notches into all kinds of figures. Kovryzhki - gingerbread products, which differ from artificial gingerbread in large sizes.

Kryvzhka is usually a large baked layer with filling, which is already cut into pieces in its finished form.

Small and thin gingerbreads were baked at a temperature of 220-2402C for 8-15 minutes, and large products and gingerbreads - at a temperature of 180-2202C until ready.

The manufactured gingerbreads and mats have a balanced composition of amino acids and polyunsaturated fatty acids, are rich in various vitamins and have a pleasant smell and taste of almonds.

An example of MoZ3

Making cakes.

To make lemon sponge cake, sponge dough was made according to the recipe, in the city of:

Eggs

Sugar sand 150

Wheat flour 75

Flour from germinated, then dried and crushed amaranth grains with a dispersion of 2-1O0μm (5095 from the total amount of flour) 75 , and sho, ,

To prepare the dough, eggs were poured into a pan, granulated sugar was sprinkled, and the pan was placed in a water bath to heat the mass to 40-502C. During heating, the mixture was continuously stirred. When the mass warmed up to the required temperature, the pan was removed from the water bath, while stirring, the mass was cooled to 18-202С. At the same time, the volume of the mass increased by 2-3 times, after which a mixture of wheat flour, amaranth flour and potato starch was added to the cooled mass and mixed until a homogeneous dough was obtained.

The beaten biscuit dough is poured into cake molds, greased with oil and lightly sprinkled with flour. Forms o) were filled to 2/3 of the height. The dough with a thickness of 25-40 mm was baked for 35-50 minutes. at a temperature of 200-22026.

The oven was heated even before the dough was whipped. The readiness of the baked dough was determined by the color of the upper crust (it should turn brown) and elasticity (if the dimple disappears immediately after pressing - the dough is fully baked).

Three layers of baked dough of equal thickness were used to make the cake. The first layer was impregnated with yth (lemon) syrup, smeared with cream and a mixture of granulated sugar and grated lemon. A second layer was placed on top, "3 soaking it with syrup and a layer of cream was applied; then covered with a third layer. The third layer was soaked, smeared with a lemon mixture and decorated with cream. The composition of the cream was prepared differently. The sides of the cake

It was smeared with cream and treated with sprinkling. with

The cake produced had a balanced composition of protein amino acids and polyunsaturated fatty acids, rich in various vitamins, especially vitamin E, which had a beneficial effect on people's health.

An example of Mo4

Making cookies from oatmeal. "

For the production of cookies, we took, in g: - s Flour from sprouted, then dried and crushed amaranth grains with a dispersion of 50-15O0μm (9595 from the total amount of flour) 140:z» Wheat flour 10

Oat flakes 50

Sugar-sand 100

Kk Honey 150

Butter 140 ia Baking soda 5 av) Eggs sh vu B she , , , , sprinkled with germinated, dried and crushed amaranth grains mixed with soda and sifted through a sieve

And with a cell of 150 μm. Butter was rubbed with sugar until white, while mixing, honey, egg, oatmeal and, finally, flour with soda were added. After adding flour, everything was mixed for 1-2 minutes, the dough was rolled out into a thin cake (thickness 3-5 mm) and various figures were made from it with notches. Bake cookies 5B for 10-15 minutes. at a temperature of 200-22026.

The manufactured cookies had a balanced composition of amino acids and polyunsaturated fatty acids, with many different vitamins, especially vitamin E, which had a beneficial effect on people's health, and had a pleasant smell and taste of almonds.

Example Mo5 in Making a corn cake.

To make the cake, they took:

Corn flour 150

Wheat flour 75 65 Flour from roasted and ground amaranth grains, with a dispersion of 50-100 μm 75

Sugar-sand 50

Soda B

Salt Z

Vanilla sugar 2

Butter (margarine) 70

2 eggs

Water (milk) the rest

Corn flour, wheat flour, flour from roasted amaranth grains and soda were mixed and sifted through a sieve. Eggs, sugar, salt, vanilla sugar and milk were also mixed. Flour and melted butter were added and all products were mixed. With prolonged kneading, the dough becomes dense. The finished dough was put into molds greased with oil and sprinkled with flour, and baked for 40-50 minutes. at a temperature of 200-21026,

The prepared cake had a pleasant smell and taste of almonds, a balanced composition of amino acids and polyunsaturated fatty acids, rich in various vitamins, which had a beneficial effect on the vital activity of the human body.

When replacing part of the flour with flour from dried, roasted, or germinated amaranth grains, you can get a wide range of high-quality confectionery products, in which the organoleptic properties are significantly improved due to the fact that amaranth flour pastries have a pleasant taste and smell of almonds, contain a lot of high-quality protein, fats, vitamins, trace elements.

Claims (1)

The formula of the invention The method of production of flour confectionery products, which includes kneading the dough from flour, or grinding until obtaining a homogeneous mass of a mixture of butter (optional), granulated sugar, eggs (optional), flavoring and aromatic substances, a mixture mixed with an aqueous solution of salt, flour, baking powder are added to the mass, the dough is processed into blanks and baked, which differs in that flour containing crushed amaranth grains mixed with crushed grains of other crops from the range: wheat, rye is used as flour , rice, corn, millet, buckwheat, oats, sorghum and which contains crushed amaranth grains in the amount from 2 to 95 95 of the total composition of flour with the dispersion of grinding grains in the flour from 2 to 300 micrometers, while part of the flour can be made from roasted and ground amaranth grains or flour made from germinated and then dried and ground amaranth grains and grains of other cultures, i.e. flour is used, which contains a balanced composition of amino acids, proteins and polyunsaturated fatty acids, an increased concentration of vitamins and trace elements. ис), Зо триигя я " : " " : : pov s Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, M 13, 27.08.2007. State Department of Intellectual Property of the Ministry of Education and sciences of Ukraine. - and? name) (o) («c) (o) that 60 b5