RU2820225C1 - Method for production of biscuit semi-product based on flour of light-grain rye grain and sugar beet powder - Google Patents

Abstract

FIELD: confectionary production.

SUBSTANCE: invention relates to a method for production of a biscuit semi-product with dietary properties. Method for production of biscuit semi-product is characterized by the fact that during dough kneading into container melange, essence, water with emulsifier "Ovalet super", light-grain rye "Pamyati Bambysheva" flour, potato starch, "DUO" baking powder are poured on top, ending with a mixture of white sugar and sugar beet powder. Dough is beaten gradually, changing from 1st to 3rd speed of mixer during 2–4 minutes to increase in volume by 2.5–3 times at dough temperature 19–20 °C and humidity 36–38 %. Then dough is poured into paper-lined forms or trays with their filling at 2/3 of height, with leveling the dough surface with a knife and baking at temperature of 180–220 °C for 40–45 minutes. Then the sponge cake is cooled on trays with thickness of the sponge semi-product not less than 30 mm. Then one performs the semi-finished product conditioning for 8–10 hours, packing and packing. Semi-product is prepared at the following ratio of components, kg per 1,000 kg of the ready product: light rye flour "Pamyati Bambysheva"—281.20, sugar beet powder—69.42, potato starch—69.40, white sugar—277.68, melange—289.25, essence—3.47, "DUO" baking powder—11.21, "Ovalet super" emulsifier—13.32, water—224.30.

EFFECT: invention enables to obtain a product with increased nutritive value and reduced energy value, which gives the product functional and dietary properties.

1 cl, 2 dwg, 2 tbl

Description

The invention relates to the food industry, confectionery production, and in particular to a method for producing a biscuit semi-finished product, in particular a biscuit with dietary properties.

There is a known method for the production of semi-finished sponge cake with the addition of technological additives (patent RU No. 2681228, IPC A21D 13/80 (2017.01), published 03/05/2019 Bulletin No. 7). In this method, white sugar is used as a sweetener. In this method, white rye flour of the “Pamyati Bambyshev” variety is used as a dry component, which is introduced without prior preparation. Additionally, water, DUO baking powder and Ovalet Super emulsifier are added to the biscuit recipe. The method involves mixing the recipe components, whipping, molding and baking. The dough is beaten for 3-4 minutes. The invention makes it possible to obtain a biscuit semi-finished product with a reduced carbohydrate content, increased nutritional value and dietary properties.

The disadvantage of this method is the use of white sugar as a sweetener, which is not recommended for use in dietary nutrition.

There is a known method for producing biscuit (patent RU No. 2 528 936, IPC A21D 13/08 (2006.01), publ.: 09.20.2014 Bulletin No. 26). In this method, white sugar and concentrated apple juice are used as a sweetener. In this method, second grade wheat flour and peeled rye flour are used as a dry component in a 1:1 ratio. Second grade wheat flour and peeled rye flour in a ratio of 1:1, concentrated apple juice taken in an amount of 25% by weight of flour and water are fed into the kneading body of a batch mixing machine. The components are mixed until smooth for 6 minutes at a rotation speed of the kneading element of 350 rpm. Next, add powdered sugar and continue mixing for 3 minutes, add plasticized confectionery fat “Econfe 1203-34” and mix for another 2 minutes. Then the pre-kneaded dough is unloaded into metal molds and placed in a churning unit, where the dough is kneaded at a rotation speed of the kneading element of 730 rpm under a compressed air pressure of 0.5 ± 0.02 MPa for 43 s. The dough, knocked into molds, is baked at a temperature of 190-195°C under IR heating for 10 minutes, then the IR heating is turned off and baked for another 25-30 minutes. In this case, dough with a moisture content of 44.0±0.5% is prepared with the following content of recipe components, g per 1 kg of finished product: second grade wheat flour 252.00, peeled rye flour 252.00, powdered sugar 165.00, concentrated apple juice 126.00, confectionery fat "Ekonfe 1203-34" 74.80, drinking water according to calculation. The invention makes it possible to intensify the process of churning the dough, to loosen the dough without the use of chemical leavening agents, to increase the yield of sponge cake by 10-12%, to improve the chemical composition of the sponge cake by enriching it with dietary fiber, minerals and vitamins, to improve the quality of the product by obtaining products with uniformly porous structure, maximum specific volume and minimum specific gravity, reduce production costs and expand the range of flour confectionery products.

The disadvantage of this method is the use of peeled rye flour as a dry component, which is much darker than wheat flour, which gives the finished product a dark gray color. Another disadvantage is the use of a large amount of white sugar, which is not recommended for use in dietary nutrition.

The closest to the claimed method is the method for the production of semi-finished biscuit product made according to the recipe (Pronina A.Yu., “Development of technology for gluten-free biscuit semi-finished products for the production of flour confectionery products” / A.Yu. Pronina, S.P. Merenkova / South Ural State University Institute of Economics, Trade and Commerce Technologies Department of Equipment and Technology of Food Production, 2016. - Access mode: https://thepresentation.ru/uncategorized/razrabotka-tehnologii-bezglyutenovyh-biskvitnyh-polufabrikatov-dlya), containing, kg: wheat flour premium bakery - 281.20; white sugar - 347.10; melange - 578.50; potato starch - 69.40; essence - 3.47. In this method, white sugar is used as a sweetener. Premium grade wheat flour is used as a dry component.

Melange is heated with white sugar to 45-50°C, whipped for 40-45 minutes. When the mass increases in volume by 2.5-3 times and becomes fluffy, without stopping churning, the mass is allowed to cool slightly (up to 20°C), after which flour with a gluten content of 28-30% is gradually added. Dough temperature 19-20°C. Dough humidity 36-38%.

The dough is poured into paper-lined molds (baking sheets), filling them to 2/3 of the height; the surface of the dough is leveled with a knife.

The dough is baked at a temperature of 180-220°C for 40-45 minutes. The baked sponge cake remains on the baking sheets until cooled. The thickness of the biscuit semi-finished product is at least 30 mm. Then the semi-finished product is left to rest for 8-10 hours; after the resting period, the biscuit is sent for packaging and packing.

The disadvantage is: the high calorie content of the product, since the recipe includes a high-calorie ingredient - premium-grade wheat flour. Replacing wheat flour with light grain rye flour allows you to reduce the amount of white sugar in the semi-finished biscuit recipe due to the presence of its own sugars, and helps to increase the digestibility of the product, and light grain rye flour is characterized by low cost and a high content of vitamins, macro- and microelements, in difference from wheat flour. The semi-finished biscuit product contains a large amount of white sugar in the recipe, which is not recommended for use in dietary nutrition. Partial replacement of sugar with sugar beet powder gives the product improved taste and dietary properties, and also increases the nutritional value of the finished product. In addition, the melange with white sugar is whipped for 40-45 minutes, which takes significant production time.

The technical result of the invention is the production of a product with a reduced gluten content, with a simplified production process, with increased nutritional and reduced energy value, related to biscuit semi-finished products with dietary properties and functional purposes.

The technical result is achieved by the fact that in the proposed method, which includes preparing raw materials, beating the dough until it increases in volume by 2.5-3 times (dough temperature 19-20°C, humidity 36-38%), with further pouring the dough into paper-lined forms or baking sheets (filling them to 2/3 of the height), leveling the surface of the dough with a knife and baking at a temperature of 180-220 ° C for 40-45 minutes, cooling the baked sponge cake on the baking sheets (the thickness of the semi-finished sponge cake is at least 30 mm), resting semi-finished product for 8-10 hours, packing and packaging, while light rye flour of the “Pamyati Bambyshev” variety is used as a dry component, a mixture of white sugar and sugar beet powder in a ratio of 4:1 is used as a sweetener, in technological additives are used in the biscuit recipe: emulsifier “Ovalet Super” (3.8% by weight of flour and starch), pre-dissolved in hot water (drinking water replaces 50% of the total mass of melange) and baking powder “DUO” (2-5% by weight flour and starch), and when kneading the dough, liquid components with an emulsifier are dosed into the container, dry ingredients are poured on top, ending with a mixture of white sugar and sugar beets, the dough is beaten gradually, moving from 1st to 3rd speed for 2- 4 minutes with the following ratio of components, kg per 1000 kg of finished product:

Light grain rye flour “In Memory of Bambyshev” 281.20 Sugar beet powder 69.42 Potato starch 69.40 White sugar 277.68 Melange 289.25 Essence 3.47 Baking powder "DUO" 11.21 Emulsifier "Ovalet super" 13.32 Water 224.30

No solution is known from the prior art that contains a set of features similar to the proposed solution.

The set of essential features of the proposed method for producing a biscuit semi-finished product based on flour from light rye grain and sugar beet powder are in the following cause-and-effect relationship with the achieved technical result.

The method is carried out as follows. Flour from light grain rye of the “Pamyati Bambyshev” variety is weighed and sifted. Prepare a mixture of white sugar and sugar beet powder in a ratio of 4:1. Technological additives are weighed in the following ratio to the mass of flour and starch: Ovalet Super emulsifier - 3.8% and dissolved in hot water, and DUO baking powder - 2-5%. Melange, essence, water with an emulsifier are dosed into the container, light rye flour, potato starch, DUO baking powder are poured on top, ending with a mixture of white sugar and sugar beets. Beating the dough is carried out gradually, moving from the 1st to the 3rd speed of the mixer for 2-4 minutes until the volume increases by 2.5-3 times, at a dough temperature of 19-20 ° C and a humidity of 36-38%. The finished dough is poured into paper-lined molds or baking sheets, filling them to 2/3 of the height, leveling the surface of the dough with a knife. Baking is carried out at a temperature of 180-220°C for 40-45 minutes. Next, the semi-finished biscuit product is cooled on baking sheets with a biscuit semi-finished product thickness of at least 30 mm, and then the semi-finished product is left to stand for 8-10 hours. The finished product is packaged and packaged. The biscuit semi-finished product is prepared with the following content of recipe components, kg per 1000 kg of finished product:

Light grain rye flour “In Memory of Bambyshev” 281.20 Sugar beet powder 69.42 Potato starch 69.40 White sugar 277.68 Melange 289.25 Essence 3.47 Baking powder "DUO" 11.21 Emulsifier "Ovalet super" 13.32 Water 224.30

This set of features, in comparison with the prototype method, leads to a simplification of the technological process, due to the reduction of the dough beating time to 2-4 minutes and the stabilization of the foamy mass, and the addition of the Ovalet Super emulsifier, previously dissolved in hot water, replaces 50% of the total mass melange, which allows you to save on production raw materials. The use of light-grain rye flour of the “Pamyati Bambyshev” variety as a dry component, and as a sweetener a mixture of white sugar and sugar beet powder in a ratio of 4:1 helps to increase the nutritional value and reduce the energy value of the product, which gives the product functional and dietary properties , and the product also allows you to expand the range of products with reduced gluten content.

An example of a specific implementation of the proposed method. To knead the dough, melange, essence, drinking water with an emulsifier (3.8% by weight of flour and starch) are dosed into the container, dry ingredients are poured on top: light-grain rye flour of the “Pamyati Bambyshev” variety and baking powder “DUO” (2- 5% by weight of flour and starch), ending with a mixture of white sugar and sugar beets, beating the dough gradually, moving from 1st to 3rd speed for 2-4 minutes until the mass increases in volume by 2.5-3 times. Dough temperature 19-20°C. Dough humidity 36-38%. The dough is poured into paper-lined molds (baking sheets), filling them to 2/3 of the height; the surface of the dough is leveled with a knife. The dough is baked at a temperature of 180-220°C for 40-45 minutes. The baked sponge cake remains on the baking sheets until cooled. The thickness of the biscuit semi-finished product is at least 30 mm. Then the semi-finished product is left to rest for 8-10 hours; after the resting period, the biscuit is sent for packaging and packing. The biscuit semi-finished product is prepared with the following content of recipe components, kg per 1000 kg of finished product:

Light grain rye flour “In Memory of Bambyshev” 281.20 Sugar beet powder 69.42 Potato starch 69.40 White sugar 277.68 Melange 289.25 Essence 3.47 Baking powder "DUO" 11.21 Emulsifier "Ovalet super" 13.32 Water 224.30

Figure 1 shows a semi-finished biscuit product using premium wheat flour as a dry component (prototype).

Figure 2 shows a semi-finished biscuit product using light rye flour, technological additives, and as a sweetener a mixture of white sugar and sugar beet powder in a ratio of 4:1.

Table 1 presents the organoleptic quality indicators of the biscuit semi-finished product.

Table 2 presents the nutritional value of the biscuit semi-finished product.

Organoleptic quality indicators. For comparative analysis we used: sample 1 - prototype, sample 2 - product using light rye flour, technological additives, and as a sweetener - a mixture of white sugar and sugar beet powder in a ratio of 4:1.

The smell and taste are pleasant and harmonious, characteristic of this type of product without any foreign smell or taste. The color in all samples is characteristic of this type of product, the surface is golden, the pulp: in the prototype (sample 1) it is yellowish, in the sponge cake based on light-grain rye flour with beet powder (sample 2) it is creamy. Appearance in all cases - the product is of the correct shape, without dents or breaks.

A biscuit semi-finished product using light-grain rye flour of the “Pamyati Bambyshev” variety, technological additives, and as a sweetener a mixture of white sugar and sugar beet powder in a ratio of 4: 1; when broken, it acquires an attractive cream color (Fig. 2), due to which there is an improvement in the organoleptic quality indicators of the biscuit semi-finished product.

The optimal amount of technological additive emulsifier “Ovalet Super” is 3.8% by weight of flour and starch. The Ovalet Super emulsifier allows you to reduce the consumption of eggs by 50% and replace them with water, thereby achieving a significant reduction in the cost of raw materials. This additive reduces the time of churning the biscuit mass from 40 minutes to 2-4 minutes, and the whipped mass itself becomes stable and stable during storage (does not “shrink” within 1 hour). All components according to the recipe are added immediately, without first beating eggs and sugar, which saves production time. The additive retains moisture, which allows finished products to maintain freshness for a longer time, and also ensures the maximum possible aeration of the biscuit mass, which makes it possible to obtain products with a large volume and a uniformly porous structure. When using the Ovalet Super emulsifier, the biscuit has optimal humidity, a long shelf life and reduced costs for the production of finished products.

The optimal amount of DUO baking powder is 2-5% by weight of flour and starch. This technological additive has good loosening ability, does not leave an unpleasant taste or odor in the finished products and ensures uniform gas formation, which has a positive effect on the structure and taste of the product. During the baking process, a high level of carbon dioxide is released, while the dosage of DUO baking powder into the dough is low.

The use of flour from light-grain rye grain, as well as as a sweetener - a mixture of white sugar and sugar beet powder in a ratio of 4:1, increases the nutritional value of the biscuit semi-finished product and gives the product dietary properties, since a decrease in energy value is observed.

According to the chemical composition (Table 2) and the degree of satisfaction of daily needs, sample 2 stands out, made using light rye flour, as well as a mixture of white sugar and sugar beet powder in a ratio of 4:1 - as a sweetener. It was revealed that in 100 g of semi-finished biscuit the content of dietary fiber satisfies the daily requirement by 38%, the content of macro- and microelements and vitamins is twice as much as in the prototype (sample 1). It has been established that consumption of 100 g of biscuit semi-finished product with the addition of light-grain rye flour and sugar beet root powder will ensure the satisfaction of the daily intake of phosphorus by 21%, iron by 24.6%, magnesium by 11.06%, and B vitamins by 12-13.9%. As a result of introducing light-grain rye flour, sugar beet root powder into the recipe of a semi-finished biscuit product and reducing sugar by 20%, the amount of carbohydrates is reduced by 7.5%.

Thus, the biscuit semi-finished product contains biologically active substances such as vitamins, carotenoids, macro- and microelements, which improves the functional properties of the finished product, while an increase in dietary fiber and a decrease in energy value give the product dietary properties.

The use of light-grain rye flour, technological additives as a dry component, and a mixture of white sugar and sugar beet powder in a ratio of 4:1 as a sweetener in the production of semi-finished biscuit product is advisable, since the new type of biscuit acquires good taste, is a source of biologically active substances, dietary fiber and is a low-calorie product. The use of the technological additive emulsifier "Ovalet Super" reduces the time of churning the biscuit mass from 40 minutes to 2-4 minutes, while the whipped mass is stable and very stable during storage, and also allows you to reduce the consumption of eggs by 50% and replace them with water, due to which A significant reduction in the cost of raw materials is achieved. And baking powder “DUO” has good loosening ability, does not leave an unpleasant taste or odor in finished products and ensures uniform gas formation, which has a positive effect on the structure and taste of the product.

The claimed technical solution is new and industrially applicable, since it can be implemented using known components that ensure high quality biscuit semi-finished product, and can be used as a product for dietary nutrition and expands the range of flour confectionery products.

Method for producing semi-finished biscuit product based on light rye flour and sugar beet powder

Claims (2)

A method for producing a biscuit semi-finished product based on flour from light-grain rye grain and sugar beet powder, characterized in that it includes the preparation and dosing of raw materials, while flour from light-grain rye of the “Pamyati Bambyshev” variety is used as flour, a mixture of sugar is used as a sweetener white and sugar beet powder in a ratio of 4:1, and as technological additives to the mass of light-grain rye flour of the “Pamyati Bambyshev” variety and potato starch: emulsifier “Ovalet Super” - 3.8%, pre-dissolved in hot water, and baking powder “DUO” - 2-5%, when kneading the dough, melange, essence, water with the emulsifier “Ovalet Super” are dosed into the container, and light-grain rye flour “In Memory of Bambyshev”, potato starch, baking powder “DUO” are poured on top ", ending with a mixture of white sugar and sugar beet powder, beating the dough gradually, moving from 1st to 3rd speed of the mixer for 2-4 minutes until the volume increases by 2.5-3 times at a dough temperature of 19 -20°C and humidity 36-38%, with further pouring the dough into paper-lined forms or baking sheets, filling them to 2/3 of the height, leveling the surface of the dough with a knife and baking at a temperature of 180-220°C for 40-45 minutes , with subsequent cooling of the biscuit on baking sheets with a thickness of the biscuit semi-finished product of at least 30 mm, resting of the semi-finished product for 8-10 hours, packaging and packing, while the semi-finished product is prepared with the following ratio of components, kg per 1000 kg of finished product: light grain rye flour “In Memory of Bambyshev” 281.20 sugar beet powder 69.42 potato starch 69.40 white sugar 277.68 melange 289.25 essence 3.47 baking powder "DUO" 11.21 emulsifier "Ovalet super" 13.32 water 224.30