WO2009045120A1 - Gaufre 'elisabeth' (variantes) et procédé de production correspondant - Google Patents

Gaufre 'elisabeth' (variantes) et procédé de production correspondant Download PDF

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Publication number
WO2009045120A1
WO2009045120A1 PCT/RU2007/000542 RU2007000542W WO2009045120A1 WO 2009045120 A1 WO2009045120 A1 WO 2009045120A1 RU 2007000542 W RU2007000542 W RU 2007000542W WO 2009045120 A1 WO2009045120 A1 WO 2009045120A1
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WO
WIPO (PCT)
Prior art keywords
bread
dough
flour
starch
vegetable oil
Prior art date
Application number
PCT/RU2007/000542
Other languages
English (en)
Russian (ru)
Inventor
Elizaveta Petrovna Malik
Original Assignee
Elizaveta Petrovna Malik
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Elizaveta Petrovna Malik filed Critical Elizaveta Petrovna Malik
Priority to PCT/RU2007/000542 priority Critical patent/WO2009045120A1/fr
Publication of WO2009045120A1 publication Critical patent/WO2009045120A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers

Definitions

  • Waffle bread tlizave ⁇ a "( 'options) I method of proizzoyas ⁇ za
  • the invention relates; ⁇ the food industry, in particular to the production of finished flour products from the form of non-stick bread, which is a dry, brittle, light porous plate.
  • a known method for the production of az grain semi-finished product, in particular dough (RD 96 L0 L057A.10.03.1998). which is prepared from rye wholemeal ozhanyh mixing whole grain with zodoy, yeast, salt of other possible dooazkami and sin t e ⁇ shzanne smesya of homogeneous t ⁇ s ⁇ o by fast processing of the blows I pe ⁇ emeshizaniem used resulting dough nzgo ⁇ ovlenzhya hrus ⁇ yapshh rye loaves.
  • the closest analogue to the claimed object is the method of production of bread "Elizabeth" and the corresponding product.
  • the method provides for the preparation of raw materials, the preparation of dough, its molding, baking, slicing, packaging, packaging, labeling, quality control, transportation and storage of products.
  • Wafer bread is a thin crispy plate that is baked from two varieties of flour with the addition of vegetable and milk fats, baking is carried out for 3 minutes. Bread comes with additives, spices, pepper and salt.
  • the problem to which the invention is directed is to improve the quality of wafer bread and reduce its waste in production.
  • the method provides for the preparation of raw materials, preparation of the dough, its molding, baking, cutting of the sheets into individual products, packing and packaging, while the dough is prepared in a single-stage way in a turbo machine, for which it is mixed for 5-8 minutes at temperature 20-25 ' ⁇ water and raw materials, which include wheat flour, rye flour, starch, deodorized vegetable oil, whole milk powder, egg powder, sodium bicarbonate and saline solution until homogenized, finely current consistency with a humidity of 55-80% with a yield of dough within 220-560% per 100 parts by weight of flour, the dough is formed by pouring its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2 , 5-7.0 minutes at a temperature of 120-250 ° C 7 and the finished sheets are passed through a device to relieve tension before cutting.
  • raw materials which include wheat flour, rye flour, starch, deodorized vegetable oil, whole milk powder, egg powder, sodium bicarbonate and saline solution until homogenized,
  • Bread wafer is characterized in that it is manufactured by the above method, the 'The components excluding water taken in the following proportion (mass%.): Wheat flour, rye flour 86.76 4.41 1.47 Starch 3.52 Vegetable oil deodorized milk whole dry 1.76 egg powder 0.88 sodium bicarbonate 0, 17 edible salt 1.03.
  • Wafer bread is characterized by the fact that it is made in the above way, while the components without taking into account the water are baked in the following ratio, wt.%: Wheat flour rye flour 4, 15 starch 1.38 deodorized vegetable oil 4.57 whole milk powder 1, 66 powder egg 0.83 sodium bicarbonate 0, 17 edible salt 2.18.
  • Wafer bread is characterized by the fact that it is made by the above method, while the components without water are taken in the following ratio, wt.%: Wheat flour 44, 19 rye flour 44.19 starch 2.90 deodorized vegetable oil 4.64 whole milk powder 1 75 egg powder 1, 3 O, edible salt 1.03.
  • Wafer bread is characterized by the fact that it is made by the above method, additionally contains dried garlic, while the components without water are taken in the following ratio, wt.%: Wheat flour 86.26 rye flour 4.38 starch 1, 46 deodorized vegetable oil 3, 50 whole milk powder 1.75 egg powder 0.88 sodium bicarbonate 0.17 edible salt 1.02 dried garlic 0.58.
  • Wafer bread is characterized by the fact that it is made in the above way, additionally contains a mixture of spices, including red pepper, black pepper, allspice, cardamom, while the components without water are taken in the following ratio, wt.%:
  • Wafer bread is characterized in that it is made by the above method, additionally contains a biologically active additive (BAC) iodcasein in an amount of 0.0006 wt.% Of the total weight of dry components in the bread.
  • BAC biologically active additive
  • Wafer bread is characterized by the fact that it is made by the above method, additionally contains vtamino-mineral additive "Fortamin" in the amount of 0.0116 wt.% from the total mass of dry components in the bread.
  • Wafer bread is characterized by the fact that it is made by the above method, additionally contains glucose syrup and coconut flakes, with the components not taking into account water taken in the following ratio, wt.%:
  • Wafer bread characterized in that it is made by the above method, further comprises glucose syrup, sesame seeds and sunflower seeds in amounts of 27.06, respectively; 5.46 and 10.63 wt.% Of the total mass of dry components in bread.
  • the technical result of the invention is that: • due to the fact that the kneading of the dough is carried out in a single-step way in a turbo-mixing machine, it is precisely this time and at this temperature that the smallest air bubbles are uniformly distributed in it, its overheating and the formation of larger bubbles air.
  • the dough is obtained with a homogenized, thin-flowing texture with a moisture content of 55-80%. With the resulting created structure, it is molded by casting the dose test directly onto the lower plates of the baking dish. Due to the choice of just such a baking time, a test for such a temperature results in ready-made bread with a given porosity, and by passing the finished sheets before cutting through the stress relieving device, the fragility of the baked sheet is reduced. Therefore, the totality of these signs is aimed at improving the structural and mechanical properties of both the dough and the finished bread, as well as at reducing the amount of marriage of bread.
  • the method is as follows:
  • a method for the production of waffle bread involves the preparation of raw materials, the preparation of dough, its molding, baking, cutting of the sheets into individual products, packaging and packaging.
  • the dough is prepared in a single-step way in . turbo mixing machine. Why mix water and raw materials for 5-8 minutes at a temperature of 20-25 " C, which includes wheat flour, rye flour, starch, deodorized vegetable oil, whole milk powder, egg powder, sodium bicarbonate and saline solution until homogenized, fine-flowing consistency with a moisture content of 55-80% with a yield of dough in the range of 220-560% per 100 parts by weight of flour.
  • the dough is formed by pouring its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked in echenie 2.5-7.0 minutes at a temperature of 120-250 ° C.
  • the finished sheets before cutting is passed through the device for stress relief.
  • baking wheat flour and rye flour are pre-sieved through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of the own weight of the magnet.
  • Whole powdered milk and spices are passed through a sieve with a mesh size of 2-5 mm.
  • Deodorized vegetable oil is passed through a sieve with a mesh size of 1-3 mm.
  • Egg powder is sieved through a sieve with a mesh size of 1-2 mm.
  • Edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.
  • the components of the bread are taken in the appropriate ratio, the recipe of which is given above.
  • a method for the production of waffle bread involves the preparation of raw materials, the preparation of dough, its molding, baking, cutting of the sheets into individual products, packaging and packaging.
  • the dough is prepared in a single-stage way in a turbo-mixing machine. Why mix water and raw materials for 5 minutes at a temperature of 25 ° C, which includes wheat flour, rye flour, starch, vegetable oil deodorized, whole milk powder, egg powder, sodium bicarbonate and saline solution until a homogenized, fine-grained texture with a moisture content of 80 % with a dough yield of 560% per 100 parts by weight of flour.
  • the dough is formed by pouring its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 7.0 minutes at a temperature of 250 ° C.
  • the finished sheets are passed through a stress relief device before cutting.
  • baking wheat flour and rye flour pre-sifted through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of own weight of the magnet.
  • Whole powdered milk and spices are passed through a sieve with a mesh size of 5 mm.
  • Deodorized vegetable oil is passed through a sieve with a mesh size of 3 mm.
  • the egg powder is sieved through a sieve with a mesh size of 2 mm.
  • Edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.
  • Wafer bread • is characterized by the fact that it is made by the above method, with the components without water taken in the following ratio (mass%): wheat flour 86.76 rye flour 4.41 starch 1.47 vegetable oil deodorized 3.52 milk powder whole 1, 76 egg powder 0 ; 88 sodium bicarbonate 0.17 food salt 1.03.
  • 100 grams contains: proteins - 10, 1 g, fats - 5.4 g, carbohydrates - 69.3 g. Energy value of 100 g of the product - 352 Kcal.
  • the method for the production of waffle bread involves the preparation of raw materials, the preparation of dough, its molding, baking, cutting the sheets into separate products, packaging and packaging.
  • the dough is prepared in a single-step way in a turbomachine. Why mix water and raw materials for 8 minutes at a temperature of 20 ° C, which includes wheat flour, rye flour, starch, vegetable oil deodorized, whole milk powder, egg powder, sodium bicarbonate and saline solution until a homogenized, thin-flowing moisture content of 55 % with the output of dough within 220% per 100 parts by weight of flour.
  • the dough is formed by pouring its dose directly onto the lower plates of baking dishes connected to a continuously moving chain, on which the dough is baked for 2.5 minutes at a temperature of 120 ° C.
  • the finished sheets are passed through a stress relief device before cutting.
  • baking wheat flour and rye flour are pre-sieved through sieves and passed through magnetic traps with a lifting force of magnets of at least 8 kg per 1 kg of own magnet weight.
  • Whole powdered milk and spices are passed through a sieve with a mesh size of 5 mm.
  • Deodorized vegetable oil is passed through a sieve with a mesh size of 3 mm.
  • the egg powder is sieved through a sieve with a mesh size of 2 mm.
  • Edible salt is prepared in the form of a purified solution with a salt density of 1.2 kg / liter.
  • Ground bread is characterized by the fact that it is made in the aforementioned way, the components without water being taken in the following ratio, wt.% Wheat flour OZ ) 1 UO rye flour 4.15 starch 1, 38 deodorized vegetable oil ⁇ 57 whole milk powder 1, 66 egg powder 0.83 sodium bicarbonate 0.17 edible salt 2.18.
  • Grams contain: Christmas trees - 9.9 g, fats - 6.5 g, carbohydrates - 67.2 g. Energy value of 100 g of the product - 353 Kcal.
  • Wafer bread is characterized by the fact that it is made by the above method, while the components without taking water into account are taken in the following ratio, wt.%: Wheat flour 4 4.19 rye flour 44.19 starch 2.90 deodorized vegetable oil 4 ; b4 whole milk powder 1, 75 egg powder 1..30 edible salt 1, 03.
  • Wafer bread is characterized by the fact that it is made by the above method additionally contains dried garlic, while the components without taking water into account are taken in the following ratio, wt.%: Wheat flour 86.26 rye flour 4.38 starch 1.46 vegetable oil deodorized 3, 50 whole milk powder 1.75 egg powder 0.88 sodium bicarbonate 0.17 edible salt 1.02 dried garlic 0.58.
  • 100 grams contains: proteins - 10, 1 g, fats - 5.4 g, carbohydrates - 68.7 g. Energy value of 100 g of the product - 350 Kcal.
  • Example 5 Wafer bread "Elizabeth” with spices. Preparation is carried out analogously to example 1 or 2.
  • Wafer bread characterized in that it is made by the above method, additionally contains a mixture of spices, including red pepper, black pepper, allspice, cardamom, while the components without water are taken in the following ratio, wt.%:
  • 100 grams contains: protein - 10.0 g, fat - 5.2 g, carbohydrate - 67.8 g. Energy value of 100 g of the product - 345 kcal.
  • Example b Wafer bread "Elizabeth" enriched with iodized protein.
  • Wafer bread is characterized by the fact that it is made by the above method, additionally contains a biologically active additive (BAA) iodcasein in the amount of 0.0006 wt.% Of the total mass of dry components in the bread.
  • BAA biologically active additive
  • Example 7 Wafer Bread “Elizabeth” Enriched with Vitamins and Iron. Preparation is carried out analogously to example I or 2.
  • Wafer bread characterized in that it is made by the above method, additionally contains the vitamin-mineral supplement “Fortamine” in an amount of 0.01 to 16 wt.% Of the total weight of dry components in the bread.
  • 100 grams contains: proteins -10, 1 g, fats - 5.4 g, carbohydrates - 69.3 g, iodine, 0675 mg (45% of the daily human need for iodine).
  • the energy value of 100 g of the product is 352 kcal.
  • Example 8 Wafer bread "Elizabeth” with coconut.
  • Wafer bread characterized in that it is made by the above method, additionally contains glucose syrup and coconut flakes, the components without taking water into account are taken in the following ratio, wt.%: Wheat flour 45.67 rye flour 2.32 " starch 0.77 Deodorized vegetable oil 1.86 whole milk powder 0.93 egg powder 0.46 sodium bicarbonate 0.09 edible salt 0.54 glucose syrup 30.41 coconut flakes 16.95.
  • Example 9 wafer bread "Elzaveta” with sesame seeds and sunflower seeds. Preparation is carried out analogously to example 1, 2.
  • Wafer bread characterized in that it is made by the above method, further comprises glucose syrup, sesame seeds and sunflower seeds in an amount of 27.06, respectively; 5.46 h 10.63 wt.% Of the total mass of dry components in bread.
  • the invention allows to obtain a qualitatively new product, to extend shelf life, to reduce cost, to obtain a product with high organoleptic characteristics and a high quenched ⁇ content. and so: to expand the range of products.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention relève du domaine de l'industrie alimentaire et concerne en particulier un procédé de production d'une gaufre consistant à préparer une matière première, à produire une pâte, à la façonner puis à la cuire au four, à découper les feuilles ainsi obtenues en produits séparés puis à conditionner et à emballer lesdits produits. La pâte est produite dans un turbo-malaxeur selon un procédé en un temps consistant à mélanger de l'eau et une matière première contenant de la farine de froment, de la farine de seigle, de l'amidon, de la graisse végétale désodorisée, du lait entier en poudre, de la poudre d'oeuf, du bicarbonate de sodium et une solution de sel pendant 5 à 8 minutes à une température de 20 à 25°C jusqu'à obtention d'une pâte présentant une consistance fine homogène, une teneur en humidité de 55 à 80 % et un rendement de pâte compris entre 220 et 560 % pour 100 parties en poids de farine. La pâte est formée selon un procédé consistant à verser une quantité de pâte directement sur les plaques inférieures de moules de cuisson reliés dans un circuit à déplacement continu et sur lesquels la pâte est cuite pendant 2,5 à 7,0 minutes à une température de 120 à 250 °C. Une fois prêtes, les feuilles, avant d'être découpées, sont passées dans un dispositif d'élimination des contraintes. Les ingrédients de la gaufre sont choisis selon un rapport spécifié et on peut ajouter à la composition correspondante de la gaufre une quantité accrue de sel alimentaire, d'ail, d'épices, de noix de coco ou de graines de sésame et de tournesol, ladite composition pouvant aussi être enrichie en vitamines ou en fer.
PCT/RU2007/000542 2007-10-05 2007-10-05 Gaufre 'elisabeth' (variantes) et procédé de production correspondant WO2009045120A1 (fr)

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Application Number Priority Date Filing Date Title
PCT/RU2007/000542 WO2009045120A1 (fr) 2007-10-05 2007-10-05 Gaufre 'elisabeth' (variantes) et procédé de production correspondant

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Application Number Priority Date Filing Date Title
PCT/RU2007/000542 WO2009045120A1 (fr) 2007-10-05 2007-10-05 Gaufre 'elisabeth' (variantes) et procédé de production correspondant

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109730121A (zh) * 2019-03-12 2019-05-10 江南大学 一种含昆虫蛋白的代餐零食及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU96101057A (ru) * 1993-06-18 1998-03-10 Культор Ой Способ производства из зерна полуфабриката, особенно теста, из непросеянной муки для пищевых и т.п. продуктов
RU2005120063A (ru) * 2005-06-28 2007-01-10 Елизавета Петровна Малик (RU) Способ получения хлеба вафельного "елизавета" и продукт "хлеб вафельный "елизавета"

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU96101057A (ru) * 1993-06-18 1998-03-10 Культор Ой Способ производства из зерна полуфабриката, особенно теста, из непросеянной муки для пищевых и т.п. продуктов
RU2005120063A (ru) * 2005-06-28 2007-01-10 Елизавета Петровна Малик (RU) Способ получения хлеба вафельного "елизавета" и продукт "хлеб вафельный "елизавета"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SCHEPETEVA T. ET AL.: "Produkt novogo veka, perpektiva razvitiya", PISCHEVAYA PROMYSHLENNOST, no. 1, 2000, MOSCOW, pages 34 - 35 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109730121A (zh) * 2019-03-12 2019-05-10 江南大学 一种含昆虫蛋白的代餐零食及其制备方法

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