RU2595434C1 - Dough composition for cakes production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Proposed is a dough composition for cakes production, which includes: top-grade wheat bakery flour, sugar sand, butter, melange, ammonium carbonate and refined sugar powder, and additionally contains rush flower rhizomes flour and a dough improver including food fibres and guar gum, with the following ratio of initial components in the mixture, wt%: top-grade wheat bakery flour 26-30; rush flower rhizomes flour 14-18.2; dough improver 0.42-0.48; sugar sand 21-23.5; butter - 15.8-17.0; melange 12-16.5; ammonium carbonate 0.52-0.7; refined sugar powder 0.8-1. Herewith the dough composition for cakes production contains rush flower rhizomes flour with particle size of not more than 250 µm produced by way of washing the rhizomes prepared at the beginning of October - end of November, cleaning them from the skin, followed by cutting, drying to the moisture content of no more than 7-8 %, chopping on a roll crusher with further sifting, and as the dough improver used, which includes food fibres and guar gum, it contains the DENFAI 10.02 dough improver. I

EFFECT: invention ensures reduction of energy value with increased content of protein and improved structural-mechanical properties of the product.

3 cl, 2 tbl

Description

The invention relates to the food industry and can be used in the manufacture of muffins.

Known for the traditional composition of the dough for the production of muffins [Collection of recipes for flour confectionery and bakery products for catering. - M.: Economics, 1986.- 295 p. ] containing premium-grade baking wheat flour, granulated sugar, butter, melange, salt, ammonium carbonate and refined powder.

A disadvantage of the known cake formulation is the low nutritional and biological value.

The prior art also knows the use of unconventional types of flour in the dough for muffins. So, the closest in technical essence is the composition of the dough for the production of muffins, including premium wheat flour, sugar, butter, mélange, salt, carbonic acid and refined powder and additionally containing, or corn flour in an amount of 80% of the total weight flour, or triticale flour in an amount of 70% of the total flour mass, or millet flour in an amount of 60% of the total flour mass, or barley flour in an amount of 90% of the total flour mass, or oat flour in an amount of 60% of the total flour mass ( RU patent No. 2449542 )

The disadvantage of this composition is the low organoleptic properties and structural and mechanical properties due to the low water-holding ability.

The objective of the invention is to develop the composition of the test for the production of muffins with improved quality indicators, as well as expanding the raw material base and assortment of flour confectionery.

The technical result of the invention is to reduce the energy value while increasing the protein content and increase the structural and mechanical properties of the product.

The technical result is achieved by the fact that the composition of the dough for the production of muffins, including premium wheat flour, sugar, butter, mélange, ammonium carbonate and refined powder, additionally contains flour from the rhizomes of susak umbrella and dough improver, including dietary fiber and guar gum , in the following ratio of the starting components in the mixture, wt. %:

wheat baking flour top grade 26-30 umbrella rhizome flour 14-18,2 test improver 0.42-0.48 granulated sugar 21-23.5 butter 15.8-17.0 melange 12-16.5 ammonium carbonate 0.52-0.7 refined powder 0.8-1.0

The composition of the composition contains flour from rhizomes of Susak umbrella with a particle size of not more than 250 microns, obtained by washing the rhizomes harvested in early October - late November, peeling, then cutting, drying to a moisture content of not more than 7-8%, grinding on a roller crusher followed by screening. As a dough improver, including dietary fiber and guar gum, it contains DENFAI 10.02 dough improver.

) имеют высокое содержание крахмала - до 60%, белка - 13-14%, содержат сахара, жиры, пищевые волокна до 7-8%, а также йод, селен, фосфор, железо, витамины С, Е, группы В, PP. Накопление наибольшего количества ценных питательных веществ в корневищах происходит поздней осенью, когда и рекомендуется их сбор. Мука из корневищ сусака зонтичного характеризуется более сбалансированным (по сравнению с мукой из тритикале, кукурузы, овса, ячменя) аминокислотным составом. Уже известно использование корневищ сусака, измельченных в муку, в хлебопекарной промышленности, однако использование ее при производстве мучных кондитерских изделий не практикуется. Природный ресурс сусака зонтичного чаще используется в качестве одного из способов биологической очистки водоемов. Проведенные исследования подтвердили не только высокую пищевую ценность корневищ, но и их влагосвязывающую способность за счет повышенного содержания крахмала, что позволяет не только обогатить готовую продукцию пищевыми волокнами, но и избежать ломкость изделий, таким образом, улучшить структурно-механические показатели (увеличивается объем готового изделия). Экспериментальным путем были установлены оптимальные дозировки внесения муки из корневищ сусака зонтичного в рецептуру мучного кондитерского изделия без снижения качества изделия. Введение муки из корневищ сусака зонтичного в большем количестве приводит к уплотнению консистенции изделия за счет способности крахмала связывать влагу. Кроме того, мука из корневищ сусака зонтичного является своеобразным естественным красителем и позволяет получать готовые изделия, по цвету близкие к ржаному хлебу.Rhizomes of Susak umbrella (lat.

) have a high starch content - up to 60%, protein - 13-14%, contain sugars, fats, dietary fiber up to 7-8%, as well as iodine, selenium, phosphorus, iron, vitamins C, E, group B, PP. The accumulation of the largest amount of valuable nutrients in the rhizomes occurs in late autumn, when their collection is recommended. Flour from the rhizomes of Susak umbrella is characterized by a more balanced amino acid composition (compared with flour from triticale, corn, oats, barley). The use of susak rhizomes, crushed into flour, in the baking industry is already known, but its use in the production of flour confectionery products is not practiced. The natural resource of the umbrella susak is more often used as one of the methods of biological treatment of water bodies. Studies have confirmed not only the high nutritional value of rhizomes, but also their moisture-binding ability due to the high starch content, which allows not only to enrich the finished product with dietary fiber, but also to avoid brittle products, thus improving structural and mechanical properties (the volume of the finished product increases ) Experimentally, the optimal dosages of introducing flour from the rhizomes of Susak umbrella in the formulation of a flour confectionery product without reducing the quality of the product were established. The introduction of flour from rhizomes of Susak umbrella in a larger amount leads to a compaction of the consistency of the product due to the ability of starch to bind moisture. In addition, flour from rhizomes of Susak umbrella is a kind of natural dye and allows you to get finished products that are close in color to rye bread.

The introduction of the DENFAI 10.02 test improver, including dietary fiber and guar gum, made it possible to increase the volume of muffins, improve the structure, and porosity. The dough improver also contributed to reducing brittleness of products and eliminating tears and cracks on the surface.

The functional interaction of the active components of the dough improver and flour from the rhizomes of Susan umbrella provides a synergistic effect in the form of improved structural and mechanical properties of the dough, and then the organoleptic properties of the product as a whole.

The technological process for the production of muffins includes the following operations.

To prepare the dough, beat the softened butter for 7-10 minutes, add granulated sugar and beat for another 7-8 minutes, introduce the thawed melange and beat until 5-6 times increase in volume.

To the whipped butter mass add whipped melange with water, prepared ammonium, a dough improver, mix thoroughly, add wheat flour of the highest grade and flour from rhizomes of Susak umbrella, knead the dough. The resulting dough is molded and baked. The resulting product is sprinkled with refined powder.

The prescription composition of examples of specific performance and the effect of replacing part of the wheat flour on the physico-chemical parameters of the quality of the test are shown in table 1.

The use of new prescription components can improve the quality of the cupcakes (table 2). As a control sample, a cupcake product developed according to a traditional recipe, i.e. from wheat flour of the highest grade.

In addition, as can be seen from table 2, the introduction of the dough improver dough and flour from the rhizomes of Susak umbrella helped to increase the content of dietary fiber and minerals compared to the prototype. A cupcake made according to the claimed composition has an original taste and aroma. The structure is uniform and finely porous. The surface and shape are smoother, without cracks and bulges, the crumb of the products is elastic, it is easily compressed, and after compression has ceased, it immediately restores shape. Color - from golden to dark brown. Appearance - keeps its shape well, portions of the cake are due to the geometry of the filling molds.

The use of flour muffins from rhizomes of Susak umbrella in the recipe made it possible to expand the range of flour confectionery products and to obtain an original product with a high protein content.

Industrial applicability.

The claimed technical solution can be made at any confectionery or catering enterprise. Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (3)

1. The composition of the dough for the production of muffins, including wheat baking flour of the highest grade, granulated sugar, butter, melange, ammonium carbonate and refined powder, characterized in that it further comprises flour from the rhizomes of Susak umbrella and dough improver, including dietary fiber and guar gum , in the following ratio of the starting components in the mixture, wt.%:
wheat baking flour top grade 26-30 umbrella rhizome flour 14-18,2 test improver 0.42-0.48 granulated sugar 21-23.5 butter 15.8-17.0 melange 12-16.5 ammonium carbonate 0.52-0.7 refined powder 0.8-1 2. The composition of the dough for the production of muffins according to claim 1, characterized in that it contains flour from rhizomes of sousak umbrella with a particle size of not more than 250 microns, obtained by washing the rhizomes harvested in early October - late November, peeling, subsequent cutting, drying to a moisture content of not more than 7-8%, grinding on a roller mill, followed by sieving. 3. The composition of the dough for the production of muffins according to claim 1, characterized in that as a dough improver, including dietary fiber and guar gum, contains a DENFAI 10.02 dough improver.