RU2617358C1 - Method for producing cupcakes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for the producing cupcakes is proposed, in which the dough for cupcakes is made of wholemeal chickpea seeds flour and wheat baking flour of the first grade, granulated sugar, sunflower and linseed oil, melange, table salt, sodium bicarbonate, shredded carrots and dried cranberries, for which purpose the melange is stirred in the whipping machine for 3-5 minutes at the rotational speed of the mixing arm of 400-550 min^-1, granulated sugar is added, and whipped for another 5-7 minutes, without stopping the whipping, the mixture of sunflower and linseed vegetable oils is gradually introduced at the ratio of 1: 1, shredded carrots are added to the whipped mass, the mixture is whipped for 1 min, sodium bicarbonate and table salt are added, thoroughly stirred, the mixture of wholemeal chickpea seeds flour and baking wheat flour of the first grade and dried cranberries are introduced, the dough with the humidity of 30±2% is kneaded within 2-3 min, the dough pieces are moulded with the weight of 70 g, baking is carried out at the temperature of 190-200°C for 30-35 minutes, the dough is prepared with the following recipe components content, g per 1 kg of finished product: wheat flour of the first grade 217; wholemeal chickpea seeds flour 178; granulated sugar 178; sunflower oil 62; linseed oil 62; melange 237; table salt 1.2; sodium bicarbonate 2.4; shredded carrots 138; dried cranberries 79.

EFFECT: invention allows to improve the quality indices, to reduce the sugar and fat content, to increase the food and biological value of the products, to reduce the energy value, to increase the antioxidant activity, to expand the range of flour confectionery products of the preventive orientation.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to a method for the production of muffins, and can be used at the enterprises of the baking, confectionery industry, catering.

The closest in technical essence and the achieved effect to the proposed one is the method of production of Stolichny cake, including churning softened butter for 7-10 minutes, adding granulated sugar and churning for another 5-7 minutes, gradually adding melange, mixing the crushed mass with raisins, ammonium carbonate, salt of cooking food, vinegar essence, making wheat flour baking premium, kneading, molding, baking at a temperature of 205-215 ^C for 25-30 minutes, and cooling the surface posypku p finadnoy powder [Collection of recipes of pastry and bakery products for foodservice / Comp. A.V. Pavlov. - St. Petersburg: Profession, 2001. - S. 242].

The disadvantage of this method of producing cake is the high sugar content of the product, low nutritional and biological value due to the high content of sucrose and fat, a small amount of protein, dietary fiber, micronutrients.

An object of the invention is to develop a method for the production of muffins, which allows to obtain high-quality products, reduced sugar and energy intensity, increased nutritional and biological value, to expand the range of flour confectionery.

To solve the technical problem of the invention, a method for producing muffins is proposed, characterized in that dough for muffins is prepared from whole-ground chickpea flour and first-grade wheat flour, granulated sugar, sunflower and linseed oils, melange, edible salt, sodium bicarbonate, chopped carrots and dried cranberries, for which melange is mixed in a whipping machine for 3-5 minutes at a kneading organ rotational speed of 400-550 min ^-1 , add granulated sugar and knock another 5-7 minutes without stopping knocking, fasting Gradually add a mixture of vegetable oils of sunflower and linseed oil in a ratio of 1: 1, chopped carrots are added to the beaten mass, beat the mixture for 1 min, add sodium bicarbonate and edible salt, mix thoroughly, make a mixture of flour from whole-ground chickpea seeds and wheat baking first class and a dried cranberry, a kneaded dough humidity of 30 ± 2% for 2-3 min, molded preform weighing 70 g, baking is carried out at a temperature of 190-200 ^C for 30-35 minutes, the dough was prepared with the following prescription Content COMPONENT ntov, g per 1 kg of finished products:

first-grade wheat flour  217 whole-ground chickpea flour  178 granulated sugar  178 sunflower oil  62 linseed oil  62 melange 237 food salt  1,2 sodium bicarbonate  2,4 chopped carrots
dried cranberries 138
79

The technical result of the invention is to improve the quality of the finished product, its nutritional and biological value, reduce sugar and energy intensity, expand the range of flour confectionery products of a preventive orientation through the use of flour from whole-ground chickpea seeds, vegetable oils with a high content of polyunsaturated fatty acids, chopped carrots and dried cranberries.

A method of producing muffins is as follows.

Pre-chopped carrots. To do this, take one medium carrot, wash it in running water, clean from inedible parts and chop evenly.

In a whipping machine, mix melange for 3-5 minutes at a kneading organ rotational speed of 400-550 min ^-1 , add granulated sugar and knock another 5-7 minutes, then, without stopping knocking, gradually add a mixture of vegetable oils - sunflower and linseed taken in a ratio of 1: 1. Shredded carrots are added to the crushed mass and churning is continued for 1 min. Sodium bicarbonate and common salt are added, mixed thoroughly, a mixture of whole-wheat flour of chickpea seeds and first-grade wheat flour and dried cranberries are added, the dough is kneaded with a moisture content of 30 ± 2% for 2-3 minutes. Molded dough pieces in the casting mold and is baked at a temperature of 190-200 ^{° C} for 30-35 min.

The dough is prepared with the following contents of the recipe components, g per 1 kg of finished product:

first-grade wheat flour  217 whole-ground chickpea flour  178 granulated sugar  178 sunflower oil  62 linseed oil  62 melange  237 food salt  1,2 sodium bicarbonate  2,4 chopped carrots
dried cranberries 138
79

Flour from whole-ground chickpea seeds is characterized by a high content of protein, polyunsaturated fatty acids, dietary fiber and micronutrients (vitamins, macro- and micronutrients). The average protein content in it is 20.1%, fat - 4.3%, carbohydrates - 46.2%, dietary fiber - 12.4%. High micronutrient content (mg%): potassium - 960, calcium - 190, magnesium - 125, phosphorus - 440, iron - 2.6; thiamine - 0.29, riboflavin - 0.51, pyridoxine - 0.55, niacin - 2.25, ascorbic acid - 3.87.

Flaxseed oil contains polyunsaturated fatty acids that are useful for the body - linolenic (omega-3), linoleic (omega-6), oleic (omega-9), therefore it is recommended for use not only by adults, but also by children.

Carrot is a highly nutritious root crop that contains all the substances necessary for the normal functioning of any organism, especially a growing one. The high content of carotene (9 mg%) allows you to use it as a source of vitamin A, which helps to increase immunity, increase appetite and vitality.

Cranberries have a unique chemical composition. It is one of the richest sources of plant antioxidants, as it contains bioflavonoids - quercetin, hesperidin and rutin.

The use of flour from whole-ground chickpea seeds, a mixture of vegetable oils (sunflower and linseed), carrot semi-finished product, dried cranberries, melange, sodium bicarbonate in the proposed recipe ratio while observing the process parameters helps to increase the nutritional and biological value of finished products, reduce sugar and fat, to obtain cupcakes with high quality indicators and with a preventive focus.

A method for producing muffins is illustrated by the following examples.

Example 1 (prototype)

234 g of softened butter and 234 g of granulated sugar are added to the whipping machine, whipped until sugar is completely dissolved, 187 g of melange, 1 g of ammonium carbonate and 1 g of common salt are added, then 312 g of premium wheat flour is dosed and the dough is kneaded humidity 20% for 3 minutes

The kneaded dough is formed by casting into molds and billets are baked at a temperature of 215 ° C for 25 minutes. Baked products are cooled and analyzed.

Organoleptic and physico-chemical quality indicators of cupcakes are presented in table. one.

Example 2

237 g of melange is introduced into the whipping machine and mixed at a kneading organ rotation speed of 500 min ^-1 for 4 minutes, 178 g of granulated sugar is added and knocked until a homogeneous mass is obtained, without stopping knocking, a mixture of vegetable oils from 62 g of sunflower oil and 62 g of flaxseed and 138 g of chopped carrots, mix for 1 min, after which wheat flour of the first grade and whole-ground flour of chickpea, sodium bicarbonate, table salt are added and thoroughly mixed for 1 min and 79 g of dried cranberries are added, the dough is kneaded moist Tew 30% for 2 min.

The dough pieces are formed by casting into a mold and baked at a temperature of 200 ° C for 30 minutes. Baked products are cooled and analyzed.

Organoleptic and physico-chemical quality indicators of cupcakes are presented in table. one.

Products prepared by the proposed method have a pleasant taste and smell, a uniform yellow-orange color in the fracture due to the use of prescription components. The use of flour from whole-ground chickpea seeds, vegetable (linseed and sunflower) oils and chopped carrots makes it possible to obtain products of a softer structure, characterized by low values of plastic strength in comparison with the prototype, and to reduce the value of the mass fraction of sugar and fat.

Table 1

Analysis of the chemical composition (table. 2) showed that the protein content in the muffins prepared by the proposed method is increased by 41%, the fat content is reduced by 18%, digestible carbohydrates - by 9% compared with the prototype. The content of dietary fiber is increased by 2.4 times, polyunsaturated fatty acids - by 1.5 times. The total micronutrient content is increased several times: vitamins on average - 2.5 times, minerals - 3 times.

table 2

As can be seen from tables 1 and 2, the proposed method for the production of muffins makes it possible to obtain products with a reduced mass fraction of sugar and fat, increased specific volume, reduced alkalinity, in comparison with the prototype.

The degree of satisfaction of the daily requirement of 100 g of the product prepared according to Example 2 is,%: in protein - 16, in polyunsaturated fatty acids - 82, dietary fiber - 38, B vitamins - on average 28, in minerals - on average 27.

The nutritional values of the products have been improved (Table 1): the biological value of the protein is increased by 15%, the coefficient of biological effectiveness of fat - by 43%, due to the addition of essential amino acids, especially those limiting in wheat varietal flour, and flaxseed with flour from whole-ground seeds of chickpea oils containing polyunsaturated fatty acids.

Antioxidant activity increases by 7.5 times due to an increase in the content of vitamins - antioxidants, trace elements (selenium, zinc, copper, manganese and iron), sulfur-containing amino acids (methionine, cysteine), as well as flavonoids with antioxidant properties.

If you take flour from whole-ground chickpea seeds less than 178 g, linseed oil less than 62 g, chopped carrots less than 138 g and dried cranberries less than 79 g, then a positive effect is not achieved. If we take flour from whole-ground chickpea seeds more than 178 g, linseed oil more than 62 g, chopped carrots more than 138 g and dried cranberries more than 79 g, then the organoleptic, physico-chemical and structural-mechanical indicators of the quality of the muffins deteriorate.

The proposed method for the production of muffins allows you to:

- improve quality indicators;

- reduce sugar and fat;

- increase the nutritional and biological value of products;

- reduce energy value;

- increase antioxidant activity;

- expand the range of flour confectionery products of a prophylactic orientation.

Claims (2)

A method for the production of muffins, characterized in that they prepare dough for muffins from whole-ground chickpea flour and first-grade wheat flour, granulated sugar, sunflower and linseed oils, melange, edible salt, sodium bicarbonate, chopped carrots and dried cranberries, for which in a whipping machine, mix the melange for 3-5 minutes at a kneading organ rotational speed of 400-550 min ^-1 , add granulated sugar and knock another 5-7 minutes without stopping knocking, gradually add a mixture of vegetable sunflower oils and flaxseed in a ratio of 1: 1, chopped carrots are added to the beaten mass, the mixture is knocked down for 1 min, sodium bicarbonate and common salt are added, mix thoroughly, a mixture of whole-wheat flour of chickpea and wheat baked first grade and dried cranberries are added, knead dough humidity of 30 ± 2% for 2-3 min, molded preform weighing 70 g, baking is carried out at a temperature of 190-200 ^C for 30-35 minutes, the dough was prepared with the following content of components Rx, g per 1 kg of finished product: first-grade wheat flour 217 whole-ground chickpea flour 178 granulated sugar 178 sunflower oil 62 linseed oil 62 melange 237 food salt 1,2 sodium bicarbonate 2,4 chopped carrots 138 dried cranberries 79