SU1423086A1 - Method of producing flour confectionery goods - Google Patents

Abstract

The invention relates to the food industry, mainly to the confectionery industry. The purpose of the invention is to improve the quality of the products. Preparation of products is carried out in the following order; dried beer or kvass grains mixed in. mix machine with a part of the prescription amount of sugar and fat in the ratio of 1: 1: 0.75, respectively, and crushed by rolling on roller mills. Prepare an emulsion of the remaining portion of sugar, fat, and other prescription ingredients. The emulsion crushed mixture and flour is served on the dough. After forming the dough: Eat the product. 1 hp ff, 5 tab. , "(L

Description

Yu

with

00

The invention relates to the food industry, mainly to the confectionery industry.

The aim of the invention is to improve the quality of products.

Example 1: Beer grain is dried to a moisture content of 6-10% and mixed in a mix machine with a portion of

The prescription amount of sugar (sugar in 1 part is impossible, since the structures are roses) in a ratio of 1: 1: 0.75. The semi-but-mechanical characteristics of the mixture are crushed with a valuable mixture, using a roller, they can be processed by roll mill rolls, your mill and, accordingly, 24 kg sugar is added to the emulsifier to prepare products with improved powder powder. , 4.5 kg of invert syrup, 15 turn-mechanical properties

4 kg, melange, 5 kg of whey - JKH, 31.2 kg of margarine and baking powder. The finished emulsion is fed into the kneading machine, which receives 95 kg.

(tab. 2).

at

Reducing the amount of grains of less than 1 part reduces the amount of protein.

Wheat flour pre-mixed-20 vegetable fiber, mineral

Noah, 13.75 kg (15% of the mass of flour) of a tolubic product. The dough is molded on a rotary molding machine and served for baking. The finished products on organo-leptic and physicochemical properties are practically the same as those prepared by the well-known Method, but they contain an insignificant "amount of dietary fiber, a mineral; - Nuh and protein substances. .1 Example 2. The preparation of the semi-finished product and products is carried out as in Example 1, i, but as a sugar (|; the possessing product, substances are used, which adversely affects the quality of the finished product (Table 2).

In tab. 3 presents indicators

25 products made with beer and kvass pellets.

Grinding the mixture prepared with a ratio of grains, sugar and fat 1: 1: 0.75, by rolling on

30 roller mills provide a semi-finished product with a high degree of dispersion and allows you to fully use the biologically valuable components of the grain and improve the quality of the material, and the semi-finished product is added to the finished products, 27.5 kg (34% of the flour weight). The increase in the number of semi-finished products is 1 | {uki 80 kg, powdered sugar 18 kg, 1 argarine 27.5 kg. I Finished products have the correct

the shape is light brown in color, the content of the physico-chemical indicators of the prepared vegetable fiber constituent products. 4t 3.4%, protein 7.2% ...

Example 3. Preparation of semi-use of a semi-finished product in a cocoa, a semi-finished product and products is carried out - as less than 34% of the flour weight is not 8 of Example 1, only kvass-c is used to improve the quality of the raw grain, as the sugar content. - the component is added. KSHRHIT and Yrlufabrikat are introduced in the amount of 55 kg (64%, by weight of the flour, flour 80 kg, powdered sugar 9 kg, margari 20 kg).

more than 64% of the flour mass leads to a significant deterioration of organoleptic, structural-mechanical and

50

The products compared to products prepared in a known manner do not lead to a significant increase in the amount of edible plant fiber, mineral and protein substances.

Finished products are correct. the shape, brown, vegetable fiber content is 6.8%,

protein 7.9%.

The method uses a beer and kvass pellet, the indicators of which are presented in Table. one.

The ratio of components in the crushed semi-finished product 1: 1: 0.75 (grains, sugar and fat) is optimal, ensuring the release of improved quality of liver, increased biological and physiological value.

Decreasing the amount of grains over

prepare products with improved structural and mechanical properties

(tab. 2).

at

Reducing the amount of grains of less than 1 part reduces the amount of protein.

substances that adversely affect the quality of finished products (Table 2).

In tab. 3 presents indicators

products made with beer and kvass pellets.

Grinding the mixture prepared with a ratio of grains, sugar and ira 1: 1: 0.75, by rolling on

roller mills provides a semi-finished product with a high degree of dispersion and allows you to fully use the biologically valuable components of the grain and improve the finished products, Increasing the number of semi-finished

more than 64% of the flour mass leads to a significant deterioration of organoleptic, structural-mechanical and

 The use of a semi-finished product to a quality that is less than 34% of the flour weight does not provide an improvement in the quality of

0

five

The products compared to products prepared in a known manner do not lead to a significant increase in the amount of edible plant fiber, mineral and protein substances.

As can be seen from the table. 4 and 5, the addition of a beer or kvass grains in the form of a semi-finished product improves the quality, including structural and mechanical. properties of products as compared with products prepared by adding grains in the form of crushed and sifted powder.

Invention Formula

1, Method for the production of flour confectionery, which provides for the preparation of an emulsion, mixing of sugar, fat, other components provided by the recipe, dried pellets and flour, kneading dough, molding and baking products, in order to improve the quality of products .

g 10

sugar and fat are introduced in two stages, in the first of which a part of the prescription amount of sugar and fat is mixed with the pellet in a ratio of 1.00: 1.00:: 0.75, respectively, the resulting mixture is ground by rolling and added during dough kneading, and the remaining parts of the sugar and fat are introduced during the preparation of the emulsion, while brewing or kvass is used to prepare the mixture.

Table 1

The ratio of components

Possibility of rolling

Protein content,%

Fiber content,%

1: 1: 0.75 1: 1,, 18: 1.54 1: 0.88: 1.12 1: 1: 0 75 .54 1: 0.88: 1.12

Valtsuet- not voltsu- valtsuet- does not valts with buried well

3.54

3.64

6.08

4.0

5.04

3.3

8.82

7.28

9.68

8.0

Vaptsuet

OK

8.01

6,6

Vi | c in a break

The inclusion of grains is not visually marked.

Visible on- Inclusion of crushed grain not visually marked

OnMokaemostD167

150

Porosity,

g / cm

0.62

0.64

Spreadsheets

Vaptsuet

OK

8.82

9.68

8.01

7.28

8.0

6,6

Table

Visible inclusion of shotguns

170

160

0.62

0.64

Table 4

Light golden

Sweet

Correct Smooth

Light Brown Brown Dark Brown Non-dark

Sweet, no stranger-less vaguenous taste. With a bitter taste

Claims (2)

Claim 1. A method for the production of flour confectionery, involving the preparation of an emulsion, mixing sugar, fat, other components provided by the recipe, dried grains and flour, kneading dough, molding and baking products, characterized in that, in order to improve the quality of products, sugar and fat is introduced in two stages, in the first of which part. the prescription amount of sugar and fat is mixed with ₅ grains in a ratio of 1.00: 1.00: : 0.75, respectively, the resulting mixture is ground by rolling and added during the kneading of the dough, and the remaining parts of sugar and fat are introduced during 10 preparation of the emulsion, while beer or kvass grain is used to prepare the mixture. Table 1 Indicators ContentD in Drobin Beer Leavened Protein 23-24 15-16 Substances Lipids 8-8.5 6-7 Sugar 2.2-2.3 15-16 Starch 2-2.5 Mineral wa ^_ substance. .... 4-4.5 Vegetable fiber · * including fiber Diethyl cellulose Pentosans and lignin 57-61 18-20 24-26 tracks 2.0 60-62 table 2 The amount of raw materials in semi-finished products with beer pellet, kvass pellet at a ratio of components optimal > optimal many optimal optimal > optimal many < optimal feet about Drobina 182 200. 165 182 200 165 Sdhar 182 1.70 188 182 170 188 Fat 136 130 147 136 130 147 Ratio of components 1: 0.88: 1.12 1: 1: 0.75 1: 1: 0.75 Possibility of rolling Rolls well Not waving Rolling Xia good Does not roll Rolls well The protein content,% 3.54 6.08 5.04 8.82 9.68 8.01 Fiber Content,% 3.64 4.0 3.3 7.28 . θ, Ο 6.6 Indicators Products made with beer grains with leaven grains in the amount up to 64% of the flour mass in the dough in the amount of more than 64% of the flour mass in the dough in the amount of up to 64% of the flour mass in the dough in the amount of more 64% by weight of flour in the dough £. Kink view The inclusion of pellets is not visually marked Visible inclusions of grains The inclusion of pellets is not visually marked Visible inclusions of grains Wet% 167 150 170 160 Porosity, g / cm ³ 0.62 0.64 0.62 0.64 1 4 23 086 Table 4 Indicators Products prepared using beer grains in the amount to the mass of flour,% .... in a known manner ⁸⁶ '34 64 The form Right Surface Smooth Color Light golden Light Golden Brown Dark brown Taste Sweet Less sweet Less sweet Less sweet with extraneous taste Smell Pleasant Pleasant Less pronounced Wet% 205 182  167 130 Alkalinity ⁰ , 0.4 0.7 0.6 0.5 Ash, (insoluble in 10% HC1),% 0,03 0.06 0,07 0.08 The protein content,% 6.4 7.2 7.9 8.3 The content of plant fibers ,,% 0.05 3.4 6.8 8.5 10 Table 5 Indicators Products ^ prepared using kvass pellets in the amount to the mass of flour,% in a known manner 34 64 • 86 The form Right Surface Smooth Color Light golden Light brown Brown Dark brown Taste Sweet Pleasant, without a taste Outsider Less .ny with cotton catfish expressed bitter - Smell Pleasant Wet% 205 1-90 170 140 Alkalinity, ⁰ 0.4 0.7. 0.7 0.6 Ash (insoluble in 10% HC1),% 0,03 0.04 0.05. 0.06 The protein content,% 6.4 6.7 6.9 7.1 The content of plant fiber,% 0.05 2,8 5.7 6.8