RU2381654C1 - Production method for scone biscuits "krepysh" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is referred to breadmaking. Method involves kneading dough out of premium grade wheat flour, suspension of pressed bakery yeast, table salt, granulated sugar and fat ingredient, fermenting, cutting and forming dough biscuit plates, proving them, baking and cooling, cutting to separate pieces and drying. When kneading the dough, for the fat ingredient protein-fat emulsion is used that includes the following in wt % to the premium grade wheat flour: animal food bone fat - 6-8, olive oil - 2-4, soya isolate - 10-12, ground pignolia nut kernels - 7-10, amount of water as per the recipe. In order to prepare it, olive oil, soya isolate, ground pignolia nut kernels and water as per the recipe are sequentially added into the melted bone fat. Mixture is whisked for 15-17 minutes at 28-30°C and is used when kneading dough. Dough fermentation duration is 70-80 min until acidity is 3.2 degree.

EFFECT: invention enables to improve quality of biscuit plates and as consequence of finished products, balance amino acid and fat and acid composition of products, achieve ratio of calcium and phosphorous close to optimal, reduce energy value of finished products and reduce dough fermentation duration.

2 dwg, 17 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking, and can be used for the production of butter crackers.

The closest in technical essence and the achieved effect is a method of making rich wheat crackers, including kneading dough from premium wheat flour, pressed baker’s yeast, cream table margarine, table salt, water and granulated sugar as a sweetener, fermentation, dipping, cutting, molding test crackers, proofing and baking them, cooling, cutting into separate slices and drying ["Collection of technological instructions for the production of bread and bakery products ”, M .: Preiskurantizdat, 1989, pp. 331-332].

The main disadvantage of the prototype is the low quality of the finished products, their low nutritional and biological value due to a deficiency of an essential amino acid - lysine, an imbalance in the fatty acid composition in terms of Omega-6: Omega-3 fatty acids, a deficiency of mineral salts, and the duration of the fermentation test.

The technical task of the invention is to improve the quality of rich crackers, increase the nutritional and biological value of products due to the balance of the fatty acid composition in the ratio of Omega-6: Omega-3 fatty acids, increase the amino acid rate in the limiting amino acid lysine and achieve a Ca: P ratio close to optimal, intensification of the dough fermentation process, expansion of the assortment of products of low humidity functional purpose

The technical task of the invention is achieved by the fact that in a method for preparing rich crackers, including kneading dough from premium wheat flour, a suspension of pressed baker's yeast, table salt, granulated sugar and fat component, fermentation, cutting and molding of dough crackers, their proofing , baking and cooling, cutting into separate slices and drying them, it is new that when kneading dough, a protein-fat emulsion is used as a fat component, which includes, in% by weight wheat ears of the highest grade: edible bone animal fat - 6-8, olive oil - 2-4, soy isolate - 10-12, crushed pine nut kernels - 7-10, the prescribed amount of water, and for its preparation in molten bone fat add olive oil, soy isolate, crushed cedar kernels and a prescription amount of water, mix the mixture for 15-17 minutes at a temperature of 28-30 ° C and use when mixing the dough, the duration of the fermentation of the dough is 70-80 minutes to an acidity of 3.2 hail.

The technical result consists in improving the quality of rich crackers, increasing the nutritional and biological value of products due to the balance of the fatty acid composition in the ratio of Omega-6: Omega-3 fatty acids, increasing the amino acid rate in the limiting amino acid lysine and achieving a Ca: P ratio close to optimal, reducing energy value, reducing the duration of the dough fermentation process, expanding the range of products of low humidity functional purpose.

Figure 1 shows the structure of the protein-fat emulsion: a - with a dosage of pine nuts 7-10%, b - without making kernels of pine nuts; figure 2 - appearance of the finished product: a - the proposed method (example 2), b - a known method (prototype of example 1).

Bone fat (GOST 25292-82) occupies a special place among edible fats, and unlike beef, pork, and mutton fats, it is produced from bones regardless of the type of meat from which it was obtained. The main veterinary requirement for raw materials for obtaining this type of fat is its freshness and veterinary and sanitary well-being of meat, from which bone was extracted during processing.

The content of Omega-6 and Omega-3 fatty acids in the raw materials used are shown in table 1.

Table 1 Fatty acid, % Bone fat Dairy margarine Olive oil Pine nuts Linoleic (C _{18: 2} ) 10.1 17.8 12.0 38,99 Linolenic (C _{18: 3} ) 0.02 next 0.1 13.79

A distinctive feature of bone fat is its high lecithin content (0.131-0.176%). Due to this, bone fat has a good emulsifying ability, which determines its use in emulsion.

In accordance with GOST 25292-82 bone edible fat must meet the requirements of the highest and first grade (table 2).

Milk margarine, obtained in industry as a result of complex physicochemical processes, has been replaced by a natural product - animal edible bone fat.

Margarine is a mixture of animal fats with vegetable hydrogenated or saturated fatty acid molecules with hydrogen atoms to turn liquid vegetable fats into solid fats.

Fat hydrogenation in margarine production has a side effect. It leads to the formation of transisomers of fatty acids, which are practically absent in butter and in vegetable oil and unsuitable for assimilation by the human body. Transisomers, the proportion of which in hydrogenated margarine reaches 40%, increase blood cholesterol, disrupt the normal functioning of cell membranes, and contribute to the development of vascular diseases. A daily intake of 40 g margarine containing 5 g transisomers increases the risk of a heart attack by 50%.

table 2 Indicator Bone fat Higher First grade Margarine grade Color at a temperature of 15-20 ° C White to yellow From white to yellow, grayish and greenish tones are allowed From light yellow to yellow, uniform throughout the mass Smell and taste Characteristic for this type of fat derived from fresh raw materials Characteristic for this type of fat, produced from fresh raw materials, a pleasant fried smell is allowed Pure, with a taste and smell of the introduced food, taste and aromatic additives. Foreign smack and odor not allowed Transparency in the molten state Transparent Transparent Consistency at a temperature of 15-20 ° C Liquid, oily or solid Plastic, dense, uniform; shiny, dry-looking cut surface Mass fraction of moisture,%, no more 0.25 0.3 16 Acid number, mg KOH, no more 1,2 2.2 2.5 The content of antioxidants,%, no more 0.02 0.02 0.02

The choice of bone fat for the production of bakery products is due to the high digestibility (97%) of the human body and the absence of side effects.

Soy isolates are a highly purified form of soy proteins (protein content of about 90%). The protein of soy isolate is easily digestible, since it consists of 85-90% water-soluble fractions (albumin and globulin), contains all the essential amino acids in proportions favorable for the human body.

The content of essential amino acids in soy isolate and wheat flour is shown in table 3, which shows that soy isolate has a high amino acid rate for the limiting amino acid lysine (118.2%).

Table 3 Name of amino acid Perfect protein Soy isolate Premium wheat flour mg / g protein mg / g protein Amino acid rate,% mg / g protein Amino acid rate,% Valine fifty 53 106.0 45.73 91.46 Isoleucine 40 53 132.5 41.75 104.38 Leucine 70 86 123.0 78.25 111.79 Lysine 55 65 118.2 24.30 44.13 Methionine + cystine 35 39 111.4 33.98 102.83 Phenylalanine + tyrosine 60 96 160,0 72.80 121.37 Threonine 40 39 97.5 30.19 75.48 Tryptophan 10 12 120.0 9.70 97.00 KRAS,% - 24.4 49.4 Biological value,% one hundred 75.6 50.6

Soy isolates are characterized by the following functional properties: solubility, viscosity, emulsification.

The solubility of the isolate reaches 95%, and the emulsifying ability is 35 cm ^{3 of} oil per 100 mg of protein. The composition of the soy isolate includes up to 3.5% lecithin, so the isolate significantly contributes to the stabilization of emulsions and is an excellent binder for water and fats and a good adhesive agent.

The water binding capacity of isolates reaches 400%. Neutralized isolates are readily soluble. The acidity of soy isolate is 12 degrees. The chemical composition is presented in table 4.

Table 4 Content Component Name Actual, g / 100 g of product In terms of absolutely dry matter,% Protein 86-87 90-92 Fat (extraction with petroleum ether) 0.5-1.0 0.5-1.0 Crude fiber 0.1-0.2 0.1-0.2 Soluble fiber <0.2 <0.2 Insoluble fiber <0.2 <0.2 Ash 3.8-4.8 4.0-5.0 Moisture 4.0-6.0 - Carbohydrates 3.0-4.0 3.0-4.0 Minerals, mg / 100g of product Sodium 1300 Iron eleven Magnesium thirty Phosphorus 900

The use of protein soy isolate is promising. It removes from the body exactly the type of cholesterol that needs to be minimized, reduces the level of low density lipoproteins and does not affect beneficial high density lipoproteins.

Pine nut has a high chemical potential and contains a mineral complex, unique in qualitative and quantitative composition, in combination with protein and lipid components. The composition of cedar kernels is shown in table 5.

Table 5 Indicators Content,% on absolutely dry matter Solids, including 95.6 Fats 56.4 Squirrels 19.6 Carbohydrates 17,2 Ash 3.2

The digestibility of the pine nut protein is 95%, which is comparable with the digestibility of complete animal milk proteins and chicken eggs.

The content of essential amino acids of cedar kernels in comparison with the ideal protein is presented in table 6.

Table 6 Name The amino acid content, mg per 1 g of protein amino acids Amino Acid perfect protein pine nuts kernels speed,% Valine fifty 58.0 116.0 Isoleucine 40 41.23 103.1 Leucine 70 43,45 62.1 Lysine 55 87.0 158.2 Methionine + cysteine 35 73.15 209.0 Phenylalanine + tyrosine 60 67.86 113.1 Threonine 40 39.14 97.9 Tryptophan 10 25.0 250,0

Pine nut contains a complex of essential macro- and microelements necessary for normal functioning of the body. 100 g of nuts contains the daily human need for magnesium, manganese, copper, zinc. The mineral composition of cedar kernels is shown in table 7.

Table 7 Item name Content mg Phosphorus 481.8 Magnesium 529.7 Potassium 489.3 Sodium 107.1 Calcium 48,4 Iron 2,308 Manganese, mg / kg 5,426 Copper mg / kg 1,479 Zinc 12,132 Silicon 2,323 Aluminum 5,278

The use of pine nuts in emulsion preparation technology is due to the fact that cedar nuts contain up to 1.7% lecithin, which has a high fat-emulsifying ability.

The conclusion about the appropriateness of using cedar kernels for the preparation of emulsions can be made on the basis of the results of studying the fat-emulsifying ability of cedar flour.

Table 8 shows data showing the effect of the mass fraction of cedar flour on the fat emulsifying ability (WES) and the stability of emulsions.

With an increase in the mass fraction of flour in the concentration range of 0.2-3.0 g / 1 g of fat, the ability of cedar flour to emulsify fat increases from 40.0 to 100.0%.

Table 8 Mass fraction ZhES,% Durability flour, g per 1 g of fat emulsions,% 0.02 40.0 ± 0.8 65.0 ± 0.8 0.08 55.0 ± 1.0 67.0 ± 0.8 0.12 65.0 ± 0.8 90.0 ± 0.8 0.16 70.0 ± 0.9 99.5 ± 1.1 0.20 80.0 ± 1.2 100.0 ± 0.8 0.30 100.0 ± 0.8 100.0 ± 1.0 0.40 100.0 ± 0.8 100.0 ± 1.2

High stability of the fat emulsion is already observed when emulsifying for 1 min (80%), and when emulsifying for 5-10 minutes it reaches a maximum (100%).

The maximum values of the fat-emulsifying ability and the stability of the emulsion using cedar flour are observed in the temperature range 40-85 ° C.

Thus, pine nuts are a valuable high-quality food product that contains, along with glycerides of essential fatty acids, a large amount of biologically active substances and is a stabilizer of a protein-fat emulsion consisting of edible bone fat, olive oil and soy isolate.

The emulsion obtained from the raw materials proposed for the production of butter biscuits "Fortified" is a completely new semi-finished product, which is first used in the manufacture of crackers.

Increasing the stabilizing effect is achieved due to lecithin, which is part of bone fat, soy isolate and pine nut kernels. It promotes emulsification of fat in the emulsion, dispersion of starch particles and other insoluble components, facilitates the hydration of proteins.

Table 9 presents the properties of the emulsion depending on the dosage of cedar kernels.

Table 9 Indicator Dosage of cedar kernels,% 0 one 3 6 7 9 10 eleven Humidity% 90.1 90.5 91.1 92.2 92.8 93.1 93.3 93,4 Viscosity at 30 ° С, Pa · s 0.759 0.753 0.751 0.746 0.743 0.742 0.741 0.739 Resistance,% 88.2 90.3 90.9 93.5 94.4 95.1 95.9 96.2

As can be seen from table 9, the greatest stability of the emulsion is achieved with 6-11% pine nuts, but when 7-10% is added, the ratio of Omega-6: Omega-3 fatty acids (3.2-4.3): 1 is close to optimal (table 10). Therefore, the consumption of crushed kernels of pine nuts is 7-10% by weight of flour in the dough.

Table 10 Indicator Dosage of cedar kernels,% 6 7 9 10 eleven Omega-6: Omega-3 Fatty Acids Ratio 2.6: 0.85 3.2: 0.98 3.7: 1 4.3: 1.1 4.5: 1.3 Recommended by the Institute of Nutrition RAMS (3-5): 1

Analyzing the protein-fat emulsion presented in Fig. 1 (a - with a dosage of pine nuts 7-10%, b - without adding pine nuts), we can conclude that when adding kernels of pine nuts, fat globules are evenly distributed throughout the structure of the emulsion and have the same size.

Table 11 Indicator Dosage of soy isolate,% 5 7 10 eleven 12 fifteen Humidity% 96.4 95.9 93.0 91.2 89.9 84.8 Viscosity at 30 ° С, Pa · s 0.733 0.736 0.740 0.742 0.743 0.746 Resistance,% 87.7 88.3 92.9 93.1 93.3 93,4

From table 11 it follows that the optimal humidity and viscosity of the emulsion - 89.9-93.0% and 0.740-0.743 Pa · s, respectively, at which it has a fluid consistency and is easily fed to the dough, are achieved with a dosage of soy isolate 10-12 % The value of resistance at this dosage is 92.9-93.3%.

Olive oil is a vegetable oil derived from the pulp of olives. The oil is characterized by a high content of oleic acid glycerides (about 80%), low linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).

The general characteristics of olive oil are given in table 12.

Table 12 Indicator Value Density at 15 ° С, g / cm ³ 0.914-0.918 Refractive index (at 20 ° C) 1,466-1,471 Viscosity at 20 ° С, Pa · s 71.3-89.9 Pour point, ° C 0 to -6 Saponification number, mg KOH 185.0-200.0 Iodine number,% iodine 72.0-89.9 Total fat content acids,%: saturated 9.5-18.8 unsaturated 81.2-90.5 The content of unsaponifiable substances,% 0.5-3.0

Olive oil is of particular value to humans and, compared to other vegetable oils, is most fully absorbed by the body, has a beneficial effect on the secretory activity of the liver and digestive organs.

In the proposed method, olive oil acts as an anti-crystallizer of bone fat, which can be judged by the change in the viscosity of the protein-fat emulsion with the addition of 2% olive oil and without it with lowering the temperature (table 13).

Table 13 Temperature
emulsions
° C The viscosity of the protein-fat emulsion, MPa · s without making olive with 2% olive oils oils 45 758.6 740.1 40 765.3 740.7 35 773.1 741.2 33 778.3 741.5 thirty 784.8 741.8 28 791.4 742.2

From table 13 it is seen that with the addition of olive oil, the viscosity of the emulsion changes slightly with decreasing temperature, which indicates that the process of crystallization of bone fat is significantly slowed down. At a temperature of 28-30 ° C, the protein-fat emulsion with the addition of olive oil has a fluid consistency, which facilitates its transportation to the dough and does not require additional energy for heating.

Olive oil has a pleasant smell and taste characteristic of it, without extraneous odors and aftertaste. Of all the vegetable oils, olive is the most nutritious. It is completely digested, rich in fatty acids.

A method of preparing rich crackers on an emulsion is as follows.

A protein-fatty emulsion is prepared, which includes, in% by weight, wheat flour of the highest grade: animal edible bone fat - 6-8, olive oil - 2-4, soybean isolate - 10-12, chopped pine nut kernels - 7- 10 and a prescription amount of water, as follows: olive oil, soy isolate, chopped pine nut kernels and a prescription amount of water with constant stirring are successively added to the melted edible bone fat, the mixture is beaten for 15-17 minutes at a temperature of 28-30 ° С, that in the presence of olive oil waiting for the process of crystallization of bone fat and provides good transportation of the emulsion for kneading.

The dough is kneaded from premium wheat flour, a suspension of pressed baker's yeast, salt and sugar solutions, and a protein-fat emulsion.

The kneaded dough is fermented for 70-80 minutes to an acidity of 3.2 degrees. Immediately before cutting the dough, it is poured. Form the dough in the form of test crackers.

The proofing of test crackers is carried out at a temperature of 35-37 ° C and a relative humidity of 80-85%.

Test crackers are baked in an oven at a temperature of 200-220 ° C. Then, after 20 hours from the moment of removing crackers from the oven, they are cut into slices and dried at a temperature of 170-180 ° C for 15-20 minutes. The dried crackers are cooled and packaged.

The method is illustrated by the following examples (calculation per 100 g of premium wheat flour).

Example 1 (prototype). 3.0 g of yeast are dissolved in 9 cm ^{3 of} water. 1 g of sodium chloride and 20 g of granulated sugar are dissolved in 28 cm ^{3 of} water (at the rate of obtaining a dough of 33% humidity). In a dough mixing machine, dissolved components are mixed with melted margarine in an amount of 15 g (15% by weight of flour) and 100 g of premium wheat flour. Kneading is carried out until a homogeneous consistency is achieved. Fermentation of the dough lasts 90-120 minutes until an acidity of 3.2 degrees is achieved. The fermented dough is subjected to curing, after which crackers are formed from it and sent for proofing and baking. Then, after 20 hours from the moment of removing crackers from the oven, they are cut into slices and dried at a temperature of 180 ° C for 20 minutes. Baked crackers are cooled and packaged. The analysis data of crackers are presented in table 14, the appearance of the finished product is shown in figure 2 (b).

Example 2. 4.0 g of yeast are dissolved in 12 cm ^{3 of} water. The preparation of the emulsion is carried out in an emulsifier at a temperature of 28-30 ° C. To 6 g of pre-melted bone fat add 2 g of olive oil, 10 g of soy isolate, 7 g of chopped pine nut kernels and 27.15 cm ^{3 of} water (based on a dough of 33%). The emulsion is beaten for 15 minutes and served on a batch of dough. A yeast suspension, 100 g of premium wheat flour, 3.85 g of saline solution, 40 g of sugar solution and protein-fat emulsion are mixed in a dough mixer. Kneading is carried out until a homogeneous consistency is achieved. Fermentation of the dough lasts 80 minutes until an acidity of 3.2 degrees is achieved. The fermented dough is subjected to curing, after which crackers are formed from it and sent for proofing and baking. Then, after 20 hours from the moment of removing crackers from the oven, they are cut into slices and dried at a temperature of 180 ° C for 20 minutes. The dried crackers are cooled and packaged. The analysis data of crackers are presented in table 14, the appearance of the finished products is figure 2 (a).

Table 14 Indicators The known method (prototype of example 1) The proposed method (example 2) Organoleptic Appearance: shape right surface rough, without large cracks and blasts smooth, without cracks and explosions bakedness baked, elastic prom without lumps and traces of nepromes porosity developed more developed Color light beige light beige Taste characteristic of this type of product, without extraneous taste more pronounced, without extraneous taste Smell characteristic of this type of product, without extraneous taste more pronounced, aromatic Physicochemical Humidity% 30,2 29.7 Acidity, deg. 3.3 3.4 Porosity,% 66.5 73,2 Specific volume cm ^3/100 g 198 204

Table 15 Name of amino acid The known method (prototype of example 1) The proposed method (example 2) mg / 1 g protein Amino acid rate,% mg / 1 g protein Amino acid rate,% Valine 47.01 94.02 49.18 98.98 Isoleucine 43.12 107.8 51.17 127.93 Leucine 77.98 111.4 81.78 116.83 Lysine 26.79 48.7 50.08 91.05 Methionine + cysteine 36.11 103,2 67.12 191.77 Phenylalanine + tyrosine 73.89 123.15 91.44 152.4 Threonine 32.21 80.5 39.02 97.55 Tryptophan 9.97 99.7 16.14 161.40 KRAS,% - 48.09 - 16.84 Biological value,% 51.91 - 83.16

Table 16 Name of acid Content, g per 100 g of product The known method (prototype of example 1) The proposed method (example 2) Monounsaturated: Oleic (C _{18: 1} ) 1.05 4.1 Polyunsaturated: Linoleic acid (C _{18: 2} ) 2.70 3,5 Linolenic acid (C _{18: 3} ) 0.11 0.95 The ratio of ω-6 / ω-3 unsaturated fatty acids 24: 1 (3.2-4.3): 1

Table 17 Indicator The known method (prototype of example 1) The proposed method (example 2) chemical composition the nutritional value, % chemical composition the nutritional value, % Protein, g 8.00 9.20 9.3 12.6 Carbohydrates, g: - easy to learn. 0.20 0.40 2.1 3.8 - starch 50.10 11.00 49.9 10.50 Fat g 0.84 0.99 0.94 0.81 Mineral substances, mg: - potassium 98.70 3.30 115.07 4.8 - calcium 98.31 2.10 119.14 2.68 - magnesium 76.58 3.30 88.93 3.72 - phosphorus 138.2 5.80 166.74 5.30 - iron 1,2 6.0 5.7 10.15 Vitamins, mg: - thiamine 0.14 7.00 0.15 8.80 - riboflavin 0.04 1,60 0.05 2,50 - niacin 1.00 4.30 1.20 6.30 - vitamin E 0.20 1,50 1,1 8.3 Energetich. value, kJ 1007 973

As can be seen from tables 14-17 and figure 2, due to the introduction of the following components in the emulsion, in% by weight of premium wheat flour: bone fat - 6-8, olive oil - 2-4, soy isolate - 10-12 , crushed cedar kernels - 7-10, prescription amount of water, the duration of the dough preparation process is reduced by 40 minutes, crackers are obtained with a smoother surface, porosity increases by 6.7%, specific volume - by 6%; the biological value of finished products is increased by 31.25%; energy value decreases by 34 kJ; the ratio of Omega-6: Omega-3 fatty acids is close to that recommended by the Institute of Nutrition RAMS for preventive nutrition (3-5): 1 and is (3.2-4.3): 1, the ratio of Ca: P = 1: (1, 2-1.4) and close to optimal 1: 1.5.

An increase or decrease in the content of the components that make up the emulsion is impractical, since this leads to a deterioration in the structure of the protein-fat emulsion and organoleptic and physico-chemical quality indicators of finished products.

The proposed method for the preparation of rich crackers allows you to:

- improve the quality indicators of crackers and, as a result, finished products;

- increase the nutritional and biological values of finished products;

- balance the amino acid and fatty acid composition of products;

- achieve a ratio of Ca: P close to optimal;

- reduce the energy value of finished products;

- reduce the duration of the dough fermentation process;

- expand the range of products of low humidity.

Claims (1)

A method for preparing rich crackers, including kneading dough from premium wheat flour, a suspension of pressed baker’s yeast, table salt, granulated sugar and fat component, fermenting, cutting and molding dough crackers, proofing, baking and cooling, cutting into separate slices and their drying, characterized in that when kneading the dough, a protein-fat emulsion is used as the fat component, which includes,% by weight of premium wheat flour: animal edible bone fat - 6-8, olive oil - 2-4, soy isolate - 10-12, crushed pine kernel kernels - 7-10, a prescription amount of water, and olive oil, soy isolate, crushed kernels are added to the molten bone fat to prepare it pine nuts and a prescription amount of water, the mixture is beaten for 15-17 minutes at a temperature of 28-30 ° C and used when kneading the dough, the duration of the fermentation of the dough is 70-80 minutes to an acidity of 3.2 degrees.

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