RU2579252C1 - Food composition for production of waffle crisp breads - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed is a food composition for production of waffle crisp breads containing wheat flour, egg powder, milk-protein filler, a taste component, baking soda, vegetable oil, lecithin, which additionally contains vegetal filler in the form of pumpkin flour taken at a ratio with wheat flour as 1:1, and the milk-protein filler contains dry milk cheese whey, the taste component contains acrylic salt, vegetable oil contains corn oil at the following ratio of components, wt%: wheat flour - 14.5-16.4; pumpkin flour - 14.5-16.4; dry milk whey 2.8-3.3; egg powder 3.1-4.8; corn oil 0.6-1.25; lecithin 0.2-0.25; baking soda - 0.15-0.30; acrylic salt 0.12-0.36; water - the rest. Pumpkin flour is produced by cutting pulp into pieces and drying under action of infrared radiation at temperature of 60-65°C till residual moisture content 5-8% and grinding to particle size of not more than 200 mcm.

EFFECT: invention reduces content of protein and caloric content of product, higher content of food fibres, wider colour gamma of articles.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of wafer bread.

Known wafer bread "Elizaveta" with iodized protein, containing wheat flour, rye flour, vegetable oil, skimmed milk powder, starch, egg powder, table salt, baking soda, complex food supplement "Iodcasein" (iodine, milk protein, casein) (http://eat-info.ru/catalog/khlebtsy/khlebtsy_vafelnye_elizaveta-_obogashchennye_yodirovannym_belkom_70_g/ date of treatment 04/12/2013).

The disadvantage of these breads is the use of expensive raw materials, which increases the cost of the product.

Closest to the claimed are the Victoria wafer bread containing wheat flour, salt, egg powder, skimmed milk powder as a milk-protein filler, baking soda, corn starch, vegetable oil, soy lecithin (http: //www.goodsmatrix. ru / goods / 4606179000108.html date of treatment 06.11.2014).

The disadvantage of these wafer bread is low dietary properties due to the low content of dietary fiber, as well as high calorie content.

The problem solved by the invention is the development of a food composition for the production of wafer bread with dietary and prophylactic effects, as well as expanding the range of products for this purpose.

The technical result of the invention is to reduce the calorie content of the product, increase the content of dietary fiber, improve organoleptic characteristics - the appearance and color of the finished product.

The technical result is achieved in that the food composition for the production of wafer bread, including wheat flour, egg powder, milk protein filler, flavoring component, baking soda, vegetable oil, lecithin, additionally contains a vegetable filler in the form of pumpkin flour, taken in proportion to wheat flour as 1: 1, and as a milk-protein filler contains dry milk cheese whey, as a flavoring component contains pan-salt, as vegetable oil contains corn oil.

The components for the production of wafer bread are taken in the following ratio, wt.%:

Wheat flour 14.5-16.4 Pumpkin flour 14.5-16.4 Dry milk cheese whey 2.8-3.3 Egg powder 3.1-4.8 Corn oil 0.6-1.25 Lecithin 0.2-0.25 Baking soda 0.15-0.30 Pan salt 0.12-0.36 Water rest

Pumpkin flour is obtained by cutting the pulp into pieces, followed by drying under the influence of infrared radiation at a temperature of 60-65 ° C to a residual moisture content of 5-8% and grinding to a particle size of not more than 200 microns.

The pulp of pumpkin fruits contains sugar (from 3 to 11%), starch (15-20%), vitamins C (8 mg%), B ₁ , B ₂ , B ₅ , E, carotene - 5 mg / 100 g wet weight , nicotinic acid, trace elements (copper, cobalt, zinc, etc.), salts of potassium, calcium, magnesium, iron, pectin, fiber, proteins, enzymes. Using infrared drying for the pulp of a pumpkin allows you to save valuable components in their native state. The pulp of pumpkin helps to remove chloride salts from the human body. Pumpkin contains flavonoids with antioxidant properties (hesperidin, etc.), flavonols, terpenoids, which play an important role in the prevention of heart disease and are involved in the prevention of lung cancer and colon cancer. Pumpkin activates metabolic processes in the liver and is recommended as a diet. It is perfectly absorbed by the body, and its energy value is quite low - 23 kcal / 100 grams. Due to the content of pectin in the pumpkin, it helps to eliminate bad cholesterol, thereby becoming an excellent remedy for atherosclerosis.

Experimentally, the optimal ratio of making flour from pumpkin to wheat flour was found to be 1: 1.

Dry milk whey contains less protein (protein content up to 20-25%) than skimmed milk powder (protein content up to 72%). About 50% of milk solids, including 88-94% of milk sugar, 6-12% of milk fat, 59-65% of mineral substances, fat and water soluble vitamins (B ₁ , B ₂ , B ₁₂ , C, A). The energy value of whey is 36% of the energy value of whole milk, and the biological value is approximately the same, which makes it advisable to use it in dietary nutrition.

Dietary and prophylactic foods include limiting the amount of salt. Due to the fact that the harmful effect of salt is due to excess sodium, the food composition contains pan-salt as a flavoring component. Pan-salt is a salt with a low sodium content (includes an additional 25-40% KCl and about 10% Mg (SO ₄ ) ₂ , as well as iodine and the amino acid lysine, which neutralizes the metallic taste of the salt). Salt is involved in maintaining and regulating the water-salt balance in the body, sodium-potassium ion exchange.

The composition of the food composition for the production of wafer bread includes corn oil. The main advantage of corn oil over other types of vegetable oils is its rather high content of tocopherol (vitamin E), a strong antioxidant that protects the body from early aging. The high content of unsaturated fatty acids (linolenic and arachidonic acids), phosphatides contained in corn oil, contributes to the normalization of cholesterol metabolism in metabolic processes in the body. Experimentally, the optimal dosage of corn oil was determined, while increasing the dosage contributed to a decrease in the elastoplastic properties of the dough, and the introduction of a smaller amount does not produce a noticeable effect.

The technological process of making wafer bread includes the following operations.

Egg powder, dry milk whey, corn oil, lecithin, baking soda, pan-salt and 20% normal water are mixed until a homogeneous consistency is obtained. The remaining amount of water with a temperature not exceeding 18 ° C, 50% of a mixture of wheat flour and pumpkin flour is added, mixed for 6-8 minutes, then the rest of the flour is gradually introduced. Knead the dough until cooked for 15 minutes. The finished dough is filtered through a sieve with 2 mm cells. The dough should be well mixed, without lumps. The humidity of the finished dough is 65-67%, at a lower humidity, a prolonged dough can be obtained, which makes wafer breads bake poorly, and with excessive humidity, swelling increases and the baking time is longer. The temperature of the dough should be 15-20 ° C, at a higher temperature the dough becomes very viscous due to the greater swelling of gluten proteins.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking for 2-3 minutes at a temperature of 200-220 ° C, humidity not more than 8%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 60-65% for 25-35 minutes. Ready wafer bread is packaged in packs.

Examples of specific performance.

Example 1

The preparation of wafer bread by the above technology in the following ratio of components, wt. %:

Wheat flour 14.5 Pumpkin flour 14.5 Dry milk cheese whey 3 Egg powder 4.8 Corn oil 1,1 Lecithin 0.25 Baking soda 0.2 Pan salt 0.25 Water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Example 2

The preparation of wafer bread by the above technology in the following ratio of components, wt. %:

Wheat flour 16,4 Pumpkin flour 16,4 Dry milk cheese whey 3.3 Egg powder four Corn oil 1.25 Lecithin 0.2 Baking soda 0.15 Pan salt 0.36 Water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Example 3

The preparation of wafer bread by the above technology in the following ratio of components, wt. %:

Wheat flour 15,2 Pumpkin flour 15,2 Dry milk cheese whey 2,8 Egg powder 3,1 Corn oil 0.6 Lecithin 0.22 Baking soda 0.30 Pan salt 0.12 Water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

The use of these ingredients in the claimed food composition allows you to maximize the use of the chemical composition of the proposed raw materials while improving the consumer properties of wafer bread.

Industrial applicability.

The authors of the claimed technical solution made prototypes of this product, tests of which confirmed the achievement of the technical result.

The claimed technical solution is implemented using industrially produced means and materials and can be manufactured at a food enterprise.

Claims (2)

1. A food composition for the production of wafer bread, including wheat flour, egg powder, milk protein filler, flavoring component, baking soda, vegetable oil, lecithin, characterized in that it further comprises a vegetable filler in the form of pumpkin flour, taken in proportion to wheat flour as 1: 1, and as a milk-protein filler contains dry milk cheese whey, as a flavoring component contains pan-salt, as vegetable oil contains corn oil in the following the ratio of components, wt.%:
Wheat flour 14.5-16.4 pumpkin flour 14.5-16.4 dry milk cheese whey 2.8-3.3 egg powder 3.1-4.8 corn oil 0.6-1.25 lecithin 0.2-0.25 baking soda 0.15-0.30 pan salt 0.12-0.36 water rest 2. The food composition for the production of wafer breads according to claim 1, characterized in that the pumpkin flour is obtained by cutting the pulp into pieces, followed by drying under the influence of infrared radiation at a temperature of 60-65 ° C to a residual moisture content of 5-8% and grinding to particle size not more than 200 microns.