RU2528684C1 - Method for preparation of functional purpose sponge semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: functional purpose sponge semi-product preparation composition includes flour, potato starch, melange and a taste filler. Flour is represented by a mixture of wheat bakery flour and VITIZAR wheat germ flakes flour at a ratio of 5:1. The taste filler is represented by stevioside, orange fibres and dry defatted milk at a ratio of 1:110:160. The mixture components are used at the following ratio, wt %: flour - 25.1-28.5, potato starch - 6.0-7.6, melange - 35.2-37.4, taste filler - 28.5-33.1. Orange fibres are preliminarily diluted in 100°C water at a ratio of 1:8 during 2-3 minutes.

EFFECT: development of the formula of a sponge semi-product with functional properties and expansion of similar purpose flour confectionary products range.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry and can be used in the production of biscuit cake mix and products from it.

The known composition of the test for the production of semi-finished biscuit, containing premium baking wheat flour, potato starch, granulated sugar, melange and essence (Collection of recipes for flour confectionery and bakery products for public catering establishments. - M .: Economics, 1986. - 295 p. )

The disadvantages of this composition are the presence of expensive and high-calorie foods.

Closest to the claimed is the composition of the test for the production of semi-finished biscuit, including premium wheat flour, potato starch, granulated sugar and melange. Additionally, it contains Beneo ST inulin, or Beneo P95 oligofructose, or Beneo Synergy1 oligofructose enriched in 30% by weight of granulated sugar and 19% by weight of melange on a dry matter basis. Moreover, they are pre-soaked in water at a temperature of 20-30 ° C in the ratio of inulin-water or oligofructose-water 3: 2 for 1 hour (patent No. RU 2467577).

The disadvantage of this composition is the high calorie content and the duration of the preparation of dietary fiber, which increases the overall duration of the process and leads to higher prices for products.

The problem solved by the invention is the development of recipes for semi-finished biscuits with functional properties, as well as expanding the range of flour confectionery products for this purpose.

The technical result of the invention is to improve the quality of finished products, increase nutritional value, reduce energy value.

The technical result is achieved by the fact that the composition for the preparation of functional semi-finished biscuit, including flour, potato starch, melange and flavoring, as a flour contains a mixture of wheat flour and wheat germ flour VITAZAR at a ratio of 5: 1, as a flavoring filler contains stevioside, orange fiber and skimmed milk powder in a ratio of 1: 110: 160.

The components for the preparation of biscuit cake mix are taken in the following ratio, wt.%:

Flour 25.1-28.5 Potato starch 6.0 - 7.6 Melange 35.2 - 37.4 Taste filler 28.5 - 33.1

In this case, the orange fibers are pre-dissolved in water at a temperature of 100 ° C at a ratio of 1: 8 for 2-3 minutes.

Stevioside is a crystalline glycoside isolated from the leaves of a stevia plant by water-alcohol extraction. It does not stain food brown, both during production and during storage. Stevioside is not fermented by microorganisms and has a low calorie content. It does not break down when heated, which makes it an excellent sweet component in the manufacture of baked goods, is stable in acidic environments, and has high solubility.

Since stevioside has a high degree of sweetness, when used in food products where sugar plays the role of the main raw material component, it is necessary to select products that are fillers. It is acceptable to use orange fiber and skimmed milk powder as such products.

Experimentally, the optimal ratio of flavoring filler was determined, which is a mixture of stevioside, orange fibers and whey powder as 1: 110: 160 to achieve optimal organoleptic and rheological parameters.

The choice of additives, based on the presence of important functional ingredients in their composition - dietary fiber and minerals, is consistent with the recommendations of the Institute of Nutrition RAMS, taking into account the prospect of adjusting the chemical composition of products in the direction of saturation with the most scarce substances and reduce their caloric value.

Flour confectionery, including semi-finished biscuit, can be considered as one of the types of food products that can be classified as functional due to the use of dietary fiber and stevioside. This allows not only to reduce the energy value of products, but also to enrich them with the necessary biologically valuable components.

When orange fibers and whey powder are added to the biscuit cake mix, the humidity of the dough increases due to the preliminary soaking of the orange fibers, while the humidity of the finished products remains unchanged.

Along with good physicochemical properties, functional biscuit semi-finished product with the addition of dietary fiber also have high organoleptic characteristics. They have a uniform structure of porosity, a pleasant taste and aroma in comparison with the prototype.

Orange fiber is a natural fiber that is extracted from the cellular tissues of dried orange pulp without the use of chemicals, by mechanical processing, namely by opening and expanding the structural cell of an orange fiber. Such a structure is capable of retaining a large amount of water and preserving it throughout the entire production process and product storage. The fiber is a light cream powder with a neutral taste and smell.

We have studied the functional and technological properties of orange fibers, the main of which are water-absorbing and water-holding abilities.

The water-absorbing ability of dietary fiber was determined as they swell in water for a certain period of time. The study of the water-absorbing ability of the studied orange fibers showed that, being in an aqueous solution, they have the ability to absorb water and retain it.

Based on the obtained data, the kinetics of swelling noted that the process of swelling of the fibers depends on the temperature of the water — with increasing water temperature, the swelling rate increases. At the same time, the fibers quickly swell regardless of temperature for 5-10 minutes, then the swelling rate slows down and by the 30th minute the fibers practically stop absorbing moisture, and dynamic equilibrium is established. It was at a ratio of 1: 8 of orange fibers and water with a temperature of 100 ° C that the decomposition of dietary fiber into small submicron solid particles was observed, which form a three-dimensional cellular structure having the form of a gel, which includes associated water.

With the introduction of dietary fiber into confectionery, due to the binding of an additional amount of moisture, the shelf life of the product increases in the structure of the biscuit cake mix; organoleptic indices are improved due to the structure-forming, water-, and fat-binding abilities of dietary fiber; the structure of the semi-finished product is hardened, which leads to a decrease in the amount of scrap and crumbs during storage and transportation; increases the nutritional value of the product. This is mainly achieved by increasing the amount of dietary fiber, essential micronutrients and vitamins, which allows us to recommend products as a diet for obese people, diseases of the cardiovascular system, and the gastrointestinal tract.

VITAZAR is a product obtained from cereals of wheat germ by means of special mechanical processing of cereals upon receipt of oil from them. VITAZAR is a valuable natural dietary product, which is due to the content of many biologically active substances in it in easily absorbed and necessary forms for the body.

VITAZAR contains vitamins B1, B2, B6, pantothenic, folic acid, beta-carotene, D, E, H, PP, the content of which in VITAZAR is on average 5 times higher than their concentration in untreated grain. These vitamins contribute to the greater digestibility of other food components due to the enzymatic action on redox processes in the body.

VITAZAR contains 21 minerals, and among them such important ones as iron, calcium, magnesium, manganese, selenium, phosphorus, zinc. Fats are represented by 90% in the form of free lipids, which contributes to complete utilization with minimal energy consumption of the body. VITAZAR contains 30-40% protein with all the essential amino acids, as well as up to 40% carbohydrates.

The research results showed that an increase or decrease in the ratio of wheat flour to VITAZAR negatively affects the structural and mechanical properties of the biscuit dough.

The technological process for the preparation of functional biscuit semi-finished products includes the following operations.

Orange fibers, dissolved in water at a temperature of 100 ° C at a ratio of 1: 8 for 2-3 minutes, are mixed with skimmed milk powder and stevioside, forming a flavoring filler. In the melange, for 15-27 minutes at a high speed of the blades, the melange with taste filler is knocked down to increase the mass in volume by 2.5-3 times and form a lush consistency.

To the finished mass add half the amount of flour containing a mixture of wheat flour for baking and flour from wheat germ flakes VITAZAR at a ratio of 5: 1, potato starch and mix for no more than 15 s, then the rest of the flour and kneading are done until the dough is ready for 3-4 minutes, starting since loading all the flour. The temperature of the test is 25-38 ° C.

высоты бортов.After cooking, the dough is poured into molds covered with paper. Forms must be completed with a test no more than $$\raisebox{1ex}{$3$}\!\left/ \!\raisebox{-1ex}{$\mathrm{four}$}\right.$$

side heights.

Semi-finished biscuit baking is carried out in various types of ovens. Baking duration is 40-65 minutes with a thickness of the semi-finished product of 30 mm at a temperature of 190-200 ° C.

Then the biscuit semi-finished products are subjected to aging for at least 8 hours

Case Studies

Example 1

Preparation of functional biscuit semi-finished product according to the above technology with the following ratio of components, wt.%:

Flour 27.4 Potato starch 6.9 Melange 36.6 Taste filler 29.1

Qualitative and quantitative indicators of the obtained biscuit cake mix are shown in table 1.

Example 2

Preparation of functional biscuit semi-finished product according to the above technology with the following ratio of components, wt.%:

Flour 26.8 Potato starch 6.9 Melange 36.8 Taste filler 29.5

Qualitative and quantitative indicators of the obtained biscuit cake mix are shown in table 1.

Example 3

Preparation of functional biscuit semi-finished product according to the above technology with the following ratio of components, wt.%:

Flour 26.1 Potato starch 6.9 Melange 36.7 Taste filler 30.3

Qualitative and quantitative indicators of the obtained biscuit cake mix are shown in table 1.

Table 1
The influence of the compositions of the ingredients on the quality of the biscuit cake mix Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: Color Brown, more intensely colored peel, uniform Light brown, more intensely colored peel, uniform The form Correct, without kinks, dents or damage, with a straight cut Correct, without kinks, dents or damage, with a straight cut Porosity The pores are small, evenly distributed inside the biscuit Porosity is well developed, pores are medium in size, evenly distributed inside the biscuit Physical and chemical indicators: mass fraction of moisture test,% 38,0 39.5 39.7 41.0 the density of the test, kg / m ³ 360 380 390 400 mass fraction of moisture of biscuit cake mix,% 29th 31,2 32,3 33.5 porosity,% 86.9 88.7 90.8 91.6 mass fraction of total sucrose sugar in terms of CB,% 28,4 lack of lack of lack of The content of dietary fiber, g 8.33 9.45 9.53 9.66 Energy value, kcal 259.73 224.53 225.81 226.05

Claims (2)

1. The composition for the preparation of functional biscuit semi-finished products, including flour, potato starch, melange and flavoring agent, characterized in that the flour contains a mixture of wheat flour and wheat germ flour VITAZAR at a ratio of 5: 1, as a flavoring agent contains stevioside, orange fiber and skimmed milk powder in a ratio of 1: 110: 160, in the following ratio of components of the mixture, wt.%:
flour 25.1-28.5 potato starch 6.0-7.6 melange 35.2-37.4 flavor filler 28.5-33.1 2. The composition according to claim 1, characterized in that the orange fibers are pre-dissolved in water at a temperature of 100 ° C at a ratio of 1: 8 for 2-3 minutes.