RU2689579C1 - Flour crisps production method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method for production of flour crisps includes preparation of dough, dough rolling, cutting into dough bands with width of 0.5–6 cm, baking dough bands in the oven, oiling, cutting dough ribbons on finished products, additional drying at temperature of 100–280 °C for 20–1,400 seconds respectively and cooling of the ready product. Dough preparation involves dough components mixing, kneading, rolling is performed till dough thickness is equal to 0.5–4 mm. Baking is performed at furnace temperature of 200–650 °C for 10–240 seconds respectively.EFFECT: invention allows to produce flour crisps with new properties, namely with characteristic cavity inside and consisting of two layers, due to which the product is less crumbled and has layered structure.4 cl, 3 ex

Description

The invention relates to the food industry, in particular, to a method for producing flour crisps.

The prior art method of producing extruded cheese crackers or snacks, described in patent RU2531753 C2, 10.27.2014, includes:

a. mixing ingredients comprising at least one flour, cheese, pre-gelatinized starch and water to form a dough having a cheese content of from about 5 wt.% to about 60 wt.%, based on the weight of the dough;

b. extruding the dough through a matrix to obtain a molded dough harness, the extrusion proceeding at a pressure and temperature at which the degree of gelatinization of the starch is less than about 30% as measured by differential scanning calorimetry, and the expansion of the dough is less than 20% by volume;

c. cutting molded dough into molded pieces; and

d. baking or roasting the pieces to make molded cheese crackers or snacks with a crunchy texture.

From document RU2462047 C2, 09/27/2012, there is a known method for preparing food slices that are stable during storage, in particular chips, containing the steps:

a) thermal pre-conditioning of multiple food slices containing dough, performed before the product is formed into a slice containing the dough; and

b) explosive dehydration of these food slices in a microwave oven to a moisture content of less than about 20%, where the specified explosive dehydration provides an imitation of the dehydration profile of the corresponding fried product in a non-oily environment.

Patent RU2619762 C9, 07/17/2017, describes a method for the production of baked loaves on the basis of extrusion grain flour, in the process of which they prepare raw materials for the production of extrusion grain flour, including wheat grain, fermented rye malt, rye grain, salt, dry malt starter, coriander, oatmeal, natural sugar color dye, tocopherol, lecithin and vitamin-mineral complex, mix the components of the raw materials, moisturize the mixture and roll for 4-12 hours to obtain a grain mixture of moisture from 14 to 16%, then grinding and heating the raw material to a temperature of 140-180 ° C followed by extrusion, followed by baking the obtained product in the chambers of a tunnel furnace at a temperature of 100-180 ° C for 1-3 minutes, then the semi-finished product cooled and grind, while the resulting extrusion grain flour includes the following composition of components (excluding water, wt.%):

fermented rye malt 5.0-6.0

rye grain 2.0-2.3

salt 1.2-1.5

dry malt ferment 0,25-0,32

coriander 0.12-0.14

oatmeal 0.07-0.09

dye natural sugar color 0.04-0.05

tocopherol 0.02-0.025

lecithin 0.02-0.025

vitamin and mineral complex 0.01-0.02

wheat grain the rest

then prepare the raw materials for baked bread, including extruded grain flour, vegetable oil, dry malt leaven, salt, sugar and fermented rye malt, prepare the dough by mixing the raw material with water to obtain a homogenized mixture of texture, and then produce rolling, cutting and dough baking at a temperature of 205-235 ° C for 8-13 minutes, cooling the loaves, packing and packaging, while the resulting baked loaves include the following composition of components (excluding water, wt.%):

vegetable oil 1.6-1.8

dry malt sourdough 0,8-1,2

table salt 0,6-0,85

sugar 0.6-1.0

fermented rye malt ground 0.4-0.65

extrusion grain flour else.

A completely new method is proposed for obtaining a product that differs in properties from known products.

The invention is a method of producing flour crisps, including making dough, rolling dough, cutting into dough tapes 0.5-6 cm wide, baking dough tapes in the oven, oiling, cutting dough tapes into finished products, and finally drying at a temperature of 100-280 ° С from 1400 to 20 seconds, respectively, and the cooling of the finished product, and the preparation of the dough involves mixing the components of the dough, kneading, rolling to produce to achieve a dough thickness of 0.5-4 mm, and baking is carried out at an oven temperature of 180-650 ° C for 240-10 seconds acc -retarded.

Such technology for producing flour crisps allows to obtain a product with completely new properties.

The finished product obtained according to the proposed method is obtained with a characteristic cavity inside. The cavity is formed due to the bloating of the dough piece with water vapor, evaporating from the dough when heated. Due to the presence of small air bubbles inside the product has a porous structure on the edge of the cavity. The dimensions of the cavity over the area of the flat surface of the product are not less than 30% and not more than 95% of the area of the flat surface of the product.

Cutting the oiled puffed dough tapes at the proposed production stage also has a huge impact on the characteristics of the finished product. Transferring slicing to another production stage results in a different product in terms of properties. When the product is clipped and the air comes out, the product loses the puffiness, but the cavity remains. The product is obtained consisting of two layers. Such a product less crumbly and has a layered structure. If the cutting is carried out before baking, the edges will close, respectively, the air will not come out and you will get another product.

The drying of crisps with the specified parameters provides the necessary consistency, color and crispiness of the finished product.

The method is as follows.

Dough preparation

The dough is cooked straight way. Ingredients traditionally used in the industry for making bread dough can be used as dough ingredients.

Rolling dough

The dough is rolled out through a system of shafts with a gradual decrease in the thickness of the dough to 0.5-4 mm. With this method of rolling more careful rolling of the dough occurs, which allows you to more evenly roll out and not to disturb the structure of the dough. The choice of the thickness of the dough from the proposed range may be due to the temperature parameters of baking and finishing the flour crisps.

Dough cutting is carried out by disk knives for longitudinal blanks in the form of test tapes 0.5-6 cm wide.

Bloating product

Swelling test tapes produced in the furnace №1. The furnace temperature is 180-650 ° C. The residence time of the product in the furnace 10-240 seconds. The residence time of the product in the oven is inversely proportional to the temperature in the oven, that is, the higher the temperature in the oven, the shorter the residence time of the product inside. This time is necessary for the “swelling” of the dough piece due to the evaporation of a part of moisture when interacting with high temperatures. Due to the high temperatures, the moisture in the center of the product evaporates and the blank is divided into 2 parts by hot steam. Thus, a characteristic cavity is formed inside the product. The product leaves the oven with retaining significant moisture inside, has elasticity and the possibility of cutting with a knife without deforming the cut and the product itself. If the temperature parameters are not observed, a violation of the technological process will occur. If the furnace temperature is lower than this, then more time will be required for the product to expand, but then the upper layer of the workpiece will have time to dry, which will not allow the air vapor to expand the product. If the furnace temperature is set above the specified one, and the residence time remains the same, then the product will be brought to readiness at the outlet, which will further disrupt the entire production process.

Thus, the product in furnace No. 1 is brought to semi-ready. The upper and lower layers of the dough pieces are dried, on the inner side there is a slight porosity and a cavity between the layers.

Oil application

After leaving the furnace No. 1, the test tapes are subjected to oiling. Putting oil at this stage allows to obtain a characteristic taste of the finished product.

Cutting dough tapes into finished products (flour crisps)

Next is the cutting of dough tapes on finished products –funny crisps. Cutting the oiled expanded dough tapes at this stage of production has a very large impact on the characteristics of the finished product.

After cutting flour crisps through a continuous-action conveyor are fed to the board.

Dosushka flour crisps

Dusting flour crisps until crunching is performed in oven No. 2 at a temperature of 100-280 ° C from 20 to 1400 seconds. The residence time of the product in the oven is inversely proportional to the temperature in the oven, that is, the higher the temperature in the oven, the shorter the residence time of the product inside. At this stage, the product acquires the necessary consistency, crunch, color.

Product cooling

Ready crisps cool at room temperature.

Sprinkling Spice Crisps

To improve the taste of crisps and expand the range of the product possible sprinkling of spices.

The invention is illustrated by the following examples.

EXAMPLE 1. Getting CRISP wheat.

For the preparation of bread wheat crisps are used the following components:

Wheat baking flour (x / b) premium Wheat flour wholegrain Dry instant yeast Sunflower oil refined, deodorized Cooking salt "Extra" Purified drinking water

Enzyme preparations, starters, custard paste, cereals, seeds, grains and nuts are also possible in the dough.

The dough is cooked straight way. All ingredients are mixed at one time. All dry ingredients in the batch are used at room temperature to achieve the desired consistency of the dough. Water temperature is + 5 ° С.

The dough is kneaded on 2 speed dough mixers: 6 minutes at the first speed and 8 minutes at 2 speeds. The temperature of the finished test 22-24 ° C.

Pre-fermentation test occurs at a temperature of 20 ° C for 30 minutes. Next, the dough is pressed (for degassing) and covered with a film and placed in a refrigeration chamber with a temperature of + 1 ° C for 2 hours to mature.

Before rolling the dough is in a room with a temperature of 16-18 ° C for 30 minutes for proofing.

The dough is rolled out through a system of shafts with a gradual decrease in dough thickness to 0.5 mm.

Cutting of the dough layer is performed with circular knives for longitudinal blanks in the form of test strips 2 cm wide.

Swelling test tapes occurs in the furnace number 1. Oven temperature is 280 ° C. The residence time of the product in the oven is 60 seconds.

After leaving the furnace No. 1, the test tapes are subjected to oiling.

Next is the cutting of test strips for finished products (flour crisps).

After cutting flour crisps through a continuous-action conveyor are fed to the board.

Dusting flour crisps until crunching is performed in oven No. 2 at a temperature of 160 ° C for 480 seconds.

Ready crisps cool at room temperature.

Spraying crisps is possible if necessary.

EXAMPLE 2.

Getting wheat crisps.

For the preparation of bread wheat crisps are used the following components:

Wheat baking flour (x / b) premium Wheat flour wholegrain Dry instant yeast Sunflower oil refined, deodorized Cooking salt "Extra" Purified drinking water

Enzyme preparations, starters, custard paste, cereals, seeds, grains and nuts are also possible in the dough.

The dough is prepared as in Example 1 using the straight-through method. All ingredients are mixed at one time. All dry ingredients in the batch are used at room temperature to achieve the desired consistency of the dough. Water temperature is + 5 ° С.

The dough is kneaded on 2 speed dough mixers: 6 minutes at the first speed and 8 minutes at 2 speeds. The temperature of the finished test 22-24 ° C.

Pre-fermentation test occurs at a temperature of 20 ° C for 30 minutes. Next, the dough is pressed (for degassing) and covered with a film and placed in a refrigeration chamber with a temperature of + 1 ° C for 2 hours to mature.

Before rolling the dough is in a room with a temperature of 16-18 ° C for 30 minutes for proofing.

The dough is rolled out through a system of shafts with a gradual decrease in the thickness of the dough to 4 mm.

Cutting the dough layer is made with circular knives for longitudinal blanks in the form of test strips 0.5 cm wide.

Swelling test tapes occurs in the furnace number 1. Furnace temperature 200 ° C. The residence time of the product in the oven is 240 seconds.

After leaving the furnace No. 1, the test tapes are subjected to oiling.

Next is the cutting of test strips for finished products (flour crisps).

After cutting flour crisps through a continuous-action conveyor are fed to the board.

Dusting flour crisps until crunching is performed in oven No. 2 at a temperature of 100 ° C for 1400 sec.

Ready crisps cool at room temperature.

Spraying crisps is possible if necessary.

Example 3 Getting rye crisps.

To prepare rye crisps, the following components are used:

Wheat Flour Extra Class Flour rye flour Mix baking (ferment) Dry instant yeast Granulated sugar Sunflower oil deodorized refined Cooking salt "Extra" Flour improver Purified drinking water

Enzyme preparations, custard paste, whole wheat flour, cereals, seeds, grains and nuts are also possible in the dough.

The dough is cooked straight way. All ingredients are mixed at one time.

All dry ingredients in the batch are used at room temperature to achieve the desired consistency of the dough. Water temperature is + 5 ° С.

The dough is kneaded on 2 speed dough mixers: 6 minutes at the first speed and 8 minutes at 2 speeds. The temperature of the finished test 22-24 ° C. Pre-fermentation test occurs at a temperature of 15 ° C for 60 minutes. Next, the dough is pressed (for degassing), covered with foil and placed in a refrigeration chamber with a temperature of + 5 ° C for 3 hours to mature.

Before rolling the dough is in a room with a temperature of 16-18 ° C for 40 minutes for proofing.

The dough is rolled out through a system of shafts with a gradual decrease in the thickness of the dough to 4 mm. Cutting the dough with circular knives into longitudinal workpieces with a width of 6 cm.

Swelling test tapes produced in the furnace №1. Furnace temperature 650 ° С. The residence time of the product in the furnace 10 seconds.

After leaving the furnace No. 1, the test tapes are subjected to oiling.

Next is the cutting of test strips for finished products (rye crisps).

After slicing, rye crisps through a continuous conveyor belt are fed to the board.

Doughing rye crisps until crunching is performed in furnace No. 2 at a temperature of 160 ° C for 480 seconds.

Ready crisps cool at room temperature.

Spraying crisps is possible if necessary.

Example 4. Getting rye crisps.

To prepare rye crisps, the following components are used:

Wheat Flour Extra Class Flour rye flour Mix baking (ferment) Dry instant yeast Granulated sugar Sunflower oil deodorized refined Cooking salt "Extra" Flour improver Purified drinking water

Enzyme preparations, custard paste, whole wheat flour, cereals, seeds, grains and nuts are also possible in the dough.

As in the previous examples, the dough is prepared using the straight-through method. All ingredients are mixed at one time.

All dry ingredients in the batch are used at room temperature to achieve the desired consistency of the dough. Water temperature is + 5 ° С.

The dough is kneaded on 2 speed dough mixers: 6 minutes at the first speed and 8 minutes at 2 speeds. The temperature of the finished test 22-24 ° C. Pre-fermentation test occurs at a temperature of 15 ° C for 60 minutes. Next, the dough is pressed (for degassing), covered with foil and placed in a refrigeration chamber with a temperature of + 5 ° C for 3 hours to mature.

Before rolling the dough is in a room with a temperature of 16-18 ° C for 40 minutes for proofing.

The dough is rolled out through a system of shafts with a gradual decrease in dough thickness to 2 mm. Cutting a layer of dough with circular knives into longitudinal workpieces 4 cm wide.

Swelling test tapes produced in the furnace №1. Oven temperature is 280 ° C. The residence time of the product in the oven is 60 seconds.

After leaving the furnace No. 1, the test tapes are subjected to oiling.

Next is the cutting of test tapes on finished products (Rye crisps).

After slicing, rye crisps through a continuous conveyor are fed to the board.

Dusting rye crisps until crunching is performed in furnace No. 2 at a temperature of 280 ° C for 20 sec.

Ready crisps cool at room temperature.

Spraying crisps is possible if necessary.

In all the examples, a product is obtained (flour crisps) with a characteristic cavity inside.

Claims (4)

1. A method of producing flour crisps, including making bread dough, rolling dough, cutting into dough tapes 0.5-6 cm wide, baking dough tapes in the oven, oiling, cutting dough tapes into finished products, drying it at 100-280 ° С from 1400 to 20 seconds, respectively, and the cooling of the finished product, and the preparation of the dough includes mixing the components of the dough, kneading, rolling to produce to achieve a dough thickness of 0.5-4 mm, baking is carried out at a furnace temperature of 180-650 ° C for 240-10 seconds respectively. 2. A method of producing flour crisps according to claim 1, where bread dough is prepared from the following ingredients: premium baking wheat flour, whole grain wheat flour, instant dry yeast, refined deodorized vegetable sunflower oil, “Extra” salt, purified drinking water. 3. A method of producing flour crisps according to claim 1, where the bread dough is prepared from the following ingredients: premium wheat bread flour, peeled rye flour, bread mixture, instant instant yeast, granulated sugar, sunflower oil, deodorized, refined, salt “Extra” , Flour improver, purified drinking water. 4. Method according to any one of claims. 1-3, further comprising after cooling the finished product sprinkling the finished product with spices.