RU2215415C2 - Gingerbread composition - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery production. SUBSTANCE: gingerbread composition comprises first-grade wheat flour, sugar, margarine, sodium bicarbonate, ammonium carbonate, and aromatizer, such as vanillin, and further comprises syrup, vegetable oil, and vegetable- milk additive produced by mixing of pea flour obtained from extruded pea grains with dry non-fat milk used in the ratio of 1:(2-5). Components are used in the following ratio, wt%: sugar 27.0-29.9; margarine 3.4-3.9; sodium bicarbonate 0.051-0.072; ammonium carbonate 0.35-0.51; vanillin 0.015-0.025; syrup 6.1-6.6; vegetable oil 1.2-1.4; vegetable-milk additive 10.9-12.6; first-grade wheat flour the balance. EFFECT: improved organoleptical qualities of gingerbread, improved form stability and structural-mechanical properties. 1 tbl, 3 ex

Description

 The invention relates to the field of food industry, in particular to a confectionery, and can be used for the preparation of gingerbread cookies.

The composition of the gingerbread cookies "Youth" is known (see "Recipes for gingerbread", M., 1986, p. 107). The known composition contains the following components (kg) per 1 ton of finished products:
Wheat flour 1st grade - 487.7
Sugar - 264.45
Artificial honey - 171.56
Zhzhenka - 7.79
Margarine - 54.63
Melange - 16.59
Drinking soda - 1.38
Coal ammonium salt - 4.76
Dry perfume - 2.68
A disadvantage of the known composition is that when using artificial honey, burning, melange and dry perfume it is not always possible to obtain a product with good enough quality indicators.

 The technical result achieved by this technical solution is to obtain products of higher quality due to the introduction of additives providing gingerbread with improved shape stability, structural and mechanical properties and organoleptic properties.

To achieve this technical result in the composition for the preparation of gingerbread, containing wheat flour of the first grade, sugar, margarine, baking soda, ammonium carbonate and flavoring, the flavoring composition contains vanillin, and, in addition, the composition contains molasses, vegetable and vegetable milk oil the additive obtained by mixing pea flour from extruded pea grains with skim milk powder, taken in the ratio 1: (2 - 5), and the components are taken in the following ratio, wt.%:
Sugar - 27.0-29.9
Margarine - 3.4-3.9
Drinking soda - 0.051-0.072
Coal ammonium salt - 0.35-0.51
Vanillin - 0.015-0.025
Molasses - 6.1-6.6
Vegetable oil - 1.2-1.4
Vegetable and milk supplement - 10.9-12.6
Wheat Flour First Grade - Else
The introduction of pea flour obtained from extruded pea grains mixed with skimmed milk powder improves the quality of the finished product, in particular, gives the cake a good shape stability. During the experiment, the applicant noted that the introduction of a vegetable and milk supplement, in the proposed amount, obtained by mixing pea flour from extruded pea grains with skimmed milk powder in a ratio of 1: (2-5), improves the organoleptic characteristics of gingerbread cookies. The color of the crust becomes more intense, the porosity more uniform. An increase in form stability is also noted, which is caused by significant hygroscopicity of the additive. Based on the results of the experiments, the optimal dosages of the vegetable-milk supplement were determined. At the same time, skimmed milk powder contributes to a more even distribution of pea flour in the dough mass, thereby giving the gingerbread not only high structural and mechanical properties, but also improving the taste of the gingerbread. Molasses paints the surface of the gingerbread in a golden yellow color, giving the gingerbread a delicious smell, and, at the same time, acts as a hygroscopicity regulator. In the process of baking, the dextrins contained in the molasses contribute to a greater adhesion of the dough particles, as a result of which the structure of the carcass frame is strengthened. The introduction of vegetable oil in the proposed amount reduces the viscosity of the mixture, facilitates the mixing of the dough, improves its structural and mechanical properties. With a decrease in the amount of vegetable oil, the gingerbread turns out to be more coarse, its taste deteriorates. If the amount of vegetable oil is increased, then the gingerbread turns out to be too fat, with an unpleasant aftertaste. Vanillin, which is included in the composition in the proposed amount, gives the carrot a light vanilla flavor.

 Thus, the introduction of a vegetable-milk additive, molasses, vegetable oil and vanillin allows you to get gingerbread with good shape stability, improved structural and mechanical properties, pleasant taste and a light aroma of vanilla. Due to, in particular, the choice of the ratio between the components included in the composition, a carrot with high quality indicators is obtained. Specific values of quantitative characteristics do not follow from the known values and were first established experimentally by the applicant.

 The invention is illustrated by the following examples of the preparation of gingerbread "Fair new".

 A vegetable-milk supplement is prepared by mixing pea flour from extruded pea grains with skimmed milk powder in a ratio of 1: (2-5).

Prepare syrup. Batch the dough. The ready-made syrup, prescription components and a milk-vegetable additive are loaded into a dough mixing machine through a sieve and, with stirring, the flour is poured. While stirring the mass for 1-2 minutes, add a solution of carbon ammonium salt, soda and kneading continue for 1-2 minutes to obtain a well-mixed dough. The temperature of the dough is 32.0 ± 4 ^o C. The finished dough from the dough mixing machine enters the funnel of the molding machine A2-SHFZ. Molded dough pieces are placed on a ribbon under the oven, pre-lubricated with vegetable oil. Gingerbread cookies are baked in a continuous conveyor oven. The baking time is 8-12 minutes. After baking, the gingerbread cookies are fed to a conveyor belt, where they are cooled to a temperature of 45-50 ^o C for 11-12 minutes. After cooling, the gingerbread cookies are glazed in a continuously rotating drum, into which syrup is sprayed. Glazing duration 30-50 s. After glazing, the cakes on the moving conveyor enter the drying chamber. Drying time is 60 minutes. Then the gingerbread cookies are packaged.

The components for the gingerbread are taken in the following ratio, wt.%:
Sugar - 27.0-29.9
Margarine - 3.4-3.9
Drinking soda - 0.051-0.072
Coal ammonium salt - 0.35-0.51
Vanillin - 0.015-0.025
Molasses - 6.1-6.6
Vegetable oil - 1.2-1.4
Vegetable and milk supplement - 10.9-12.6
Wheat Flour First Grade - Else
And the ratio between pea flour from extruded pea grains and skimmed cow's milk powder is 1: (2-5). The sequence of preparation of gingerbread with filling is given in the general description. The specific composition of the gingerbread is shown in the table.

 The finished product has the following indicators: shape - square, rectangular; surface - without cracks, glazed; color - characteristic of this name; taste and smell - without extraneous odor and taste, corresponding to gingerbread products; with a light vanilla flavor; view in kink - baked, without hardening and traces of impermeability, with uniform porosity.

Claims (1)

Composition for the production of gingerbread, containing wheat flour of the first grade, sugar, margarine, baking soda, ammonium carbonate salt and a flavoring, characterized in that it contains vanillin as a flavoring and additionally contains molasses, vegetable oil and a milk-vegetable additive obtained by mixing pea flour from extruded pea grains with skimmed milk powder taken in the ratio 1: (2-5), while the components are taken in the following ratio, wt. %:
Sugar - 27.0-29.9
Margarine - 3.4-3.9
Drinking soda - 0.051-0.072
Coal ammonium salt - 0.35-0.51
Vanillin - 0.015-0.025
Molasses - 6.1-6.6
Vegetable oil - 1.2-1.4
Vegetable and milk supplement - 10.9-12.6
Wheat Flour First Grade - Else

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