LT4775B - Bakery product containing carotenes - Google Patents

Abstract

The invention belongs to the bread and baked goods production field. The baked good's composition is of wheat flour - 90-110, sugar - 0.1-8.0 or syrup A -0.11-9.0 and or sweetener - 0.001-0.023, pressed yeast- 0.8-5.0 or dried yeast 0.20-1.26, or dry yeast-0.26-1.66, salt 0.7-2.0, flour improver 0.1-2.5, red palm oil - 0.5-7.0 kilograms, water - 48 litres and finally, 1-10 kilograms of additives, selected from a group consisting of dried and fresh fruit and berries and seeds of different plants (sesame, melon, flax-seed, sunflower seed, poppy, different nuts) sea weed, cream, chocolate. Red palm oil gives the products a specific taste, smell and appearance and significantly increases food qualities.<IMAGE>

Description

BACKGROUND OF THE INVENTION The invention relates to the field of bread-cake production.

Dough is the raw material used to make a variety of bread and pastry products. It consists of at least three components: flour, liquid (water, milk) and salt. But to bake a nutritious and delicious product, you need to add eggs, fat, sugar, various spices and dough cleaners. The types of dough depend on the products being made (J.Chernikovsky. Cakes, pastries, biscuits. V., “Thought”, 1978).

Adding fat (butter, margarine) to the dough greatly improves its properties such as taste, fluffiness, softness, bump, and moisture of the product. However, in today's diet, fat is undesirable because excessive intake leads to obesity, which causes cardiovascular disease, atherosclerosis.

Vegetable fats, which contain beneficial unsaturated fatty acids, are more nutritionally valuable. In addition, they contain (especially unrefined) impurities ranging from 0.05% to 3% phosphatides (mainly lecithins, cephalin and inositol phosphatides), 0.3% to 0.5% plant sterols, up to 0.5% vitamin E and other substances which gives the oils a specific taste, aroma and healing properties. Now refined oils are more transparent, have a pleasant smell and last longer, but refining with impurities also removes a significant amount of valuable materials. Sunflower, corn, olive, soybean, mustard, cotton oils are the main foods consumed.

SU 1214051 discloses a method of making bread-and-cake products using first and second grade flour in a ratio of 1: 1, water, salt and vegetable fat. Vegetable fat gives the product a higher whiteness.

LT 4133 describes a method of making a cake by adding 4.0 to 5.5% mustard oil to the dough being prepared. The products produced in this way have better pulp-like and elasticity properties compared to products using, for example, sunflower oil.

The main drawbacks of these inventions are organoleptic indices of insufficient variety and nutritional value.

The object of the present invention is to expand the range of cake products, to obtain a product with high organoleptic properties and high nutritional value.

It is a known fact that palm oil is rich in carotenes - about 500700 parts per million (m.d.), of which et- and β-carotenes make up about 90% of the total carotene content. Carotenes have the properties of provitamin A, ie can convert into vitamin A in the body. Palm oil is an important source of industrial production of β-carotene (Kratkaja chimicskaya encyclopedia, M., Sovetskaya encyclopedia.) 1963 / Vitamin A participates in the visual organs, Increases the body's resistance to disease Modern research has shown that β-carotene also inhibits tumor growth and reduces the risk of cancer.Various palm oil refining methods exist to maintain carotene levels after purification (see, for example, LT 4637).

The object of the present invention is achieved by introducing red palm oil into the dough. It is oil from palm fruit, from red-yellow to dark red, d = 0.9200,927; melt temp. 27-42.5 ° C; hydrolysis number 200-205; iodine number 53-57. Red palm oil is rich in vitamins, especially provitamin A. E, coenzyme Q10. This oil is especially appreciated for its carotenes, provitamin A. Metabolism of vitamin A into the body's metabolism process Carotene does not accumulate in the liver, so there is no risk of overdose; they are converted to vitamin A according to the body's needs.

The pastry products are made as follows: 90-110 kg dough is taken with flour; 0.1 to 8.8 kg of Syrup A and / or 0.001 to 0.023 kg of sweetener such as. for example, sweetener '' Svitli-350 '' or syrup and sweetener can be replaced by sugar - 0.01-8.0 kg; 0.8-5.0 kg of pressed yeast, or 0.26-1.66 kg of dry yeast, or 0.20-1.25 kg of dried yeast: 0.7-2.0 kg of salt: 0.12.5 kg of flour improver; 0.5-7.0 kg red palm oil: 4S1 drinking water.

Wheat flour is used for wheat, premium or class I. Their humidity is no more

%.

Syrup A (common name) is made from fructose (75.3% dry matter) or fructose (42.8%) and glucose (31.7%). or from starch. Syrup pH 6.68.

Yeast is used in presses such as '' Hirodelle ™. Dry or dried yeast may also be used.

A flour enhancer such as Mega Stabil ™ is a complex dough additive that helps you get a good bread-cake product. It contains several components selected from starch hydrolysates. potato products, semi-processed cereal products, pulses, protein concentrates (gluten). fat derivatives (lecithin). dairy products (milk powder, whey), emulsifiers, acidifiers. enzymatic components, wetting agents (modified starches), organic acids. The Flour Enhancer increases the ability of the flour to absorb water and keep it in the dough during baking: improves baking parameters, ensures smooth fluffiness, long-lasting freshness, improves the appearance of the product, giving it a shiny crust.

Red palm oil is a natural food made from palm fruit using a patented technology that preserves all its valuable properties. The red palm oil used in the present invention contains 47 g of monounsaturated fat per 100 g. 12 g polyunsaturated fat, 41 g saturated fat. 11 mg tocopherols (v. E). 39 mg tocotrienols. 50-60 mg carotene; energy value 900 kcal.

Preparation of raw materials.

Sift the flour through a sieve.

Syrup A is prepared by dissolving fructose in water.

The yeast is crushed, placed in a container and filled with 3 liters of drinking water. Stir at ambient temperature until a homogeneous suspension is obtained.

Other products do not require special preparation.

Dough preparation.

We pour 90-110 kg of wheat flour into the kneading machine. 0.1 to S. kg of syrup A and / or 0.001 to 0.023 kg of sweetener such as the sweetener Svitli-350. (syrup and sweetener can be replaced by sugar - 0.01-8.0 kg); 0.8-5.0 kg compressed yeast, or 0.261.66 kg dry yeast, or 0.20-1.25 kg dried yeast: 0.7-2.0 kg salt: 0.1-2.? kg of flour improver; 0.5 to 7.0 kg of red palm oil; and 45 1 of water. The dough is stirred for 17 minutes. At 25-26 ° C. Stirring for 5 minutes. Optionally add 1-10 kg of additives selected from the group consisting of dried or fresh fruits and berries. Various plant seeds (sesame, pumpkin seeds, flaxseed, sunflower kernels, poppy seeds, various nuts), sea cabbage, creams, chocolate. The dough is then divided into a dispensing machine. From the dispensing machine, the semi-finished products enter the Rounder. Rounded semi-finished products enter the molding machine where they are twisted. The weight of the semi-finished product is 0.025-0.030 to 0.340-0.345 kg. Molded semi-finished products are placed on emulsion-coated tins. The trolley with semi-finished products is transported to an oven, where the temperature is set at 37-38 ° C and humidity is 75-85%. Semi-finished products take 1-1.5 hours. Semi-finished products are marked by making 9-10 incisions on the surface or using a special badger. After being raised, they are fired in an oven at 270-275 ° C. Bake at 230-250 ° C for 9-19 min.

The main characteristics of the cake product:

Organoleptic:

Color yellowish to dark yellow Surface smooth, with 9-10 notches or other characteristic notation Taste gentle, characteristic of carotene-containing products, feels sweetness and, optionally, a spice of additives The smell nice Physico-chemical characteristics: Humidity,%, no more 43

Acidity, degrees, not more than 2.5

Porosity,%, not less 65 Sugar, expressed as dry matter substances according to sucrose,% 0.0 Fats expressed as dry fat materials,%, no less 1.5

The invention is illustrated by the following examples.

EXAMPLE

Weigh 100 kg of type I wheat flour.

We grind 1.6 kg of pressed dried yeast Hirodele, commercially available. Add 3 liters of potable water to the yeast in a bowl and mix until a homogeneous suspension is obtained.

Gradually stir in the kneading machine the prepared flour, yeast suspension in water, 1.50 kg salt, 0.80 kg flour enhancer Mega Stabil. 1.5 kg syrup A. 0.0186 kg sweetener 'Svitli-350' and 42 l drinking water. While stirring, add 2.5 kg of red palm oil. Total kneading takes 17 minutes. The dough is then divided into a dispensing machine. The lubricant for the dispenser hopper uses 0.03 l of oil 'Oelikate'. 0.088 1 rapeseed oil is used to lubricate the dispensing machine. From the dispensing machine, the semi-finished products enter the Rounder. Rounded products enter the forming machine where they are twisted. The weight of the semi-finished products is 0.340-0.345 kg. Molded semi-finished products are placed on cans of Oiix emulsion. 9 to 10 notches are made in the top layer. The trolley with the semi-finished products is transported to the oven cabinet where they are heated for 1.5 hours at 37-38 ° C and 75-85% humidity. The elevated semi-finished products are sent to an oven at 270-275 ° C. The finished semi-finished products are evaporated. Bake at 240-250 ° C for 18-19 min. Well cooled products are packed in bags. Nutritional value of the product, 100 g: 8 g protein. fat - 3.6 g. carbohydrates - 50.9 g; energy value - 273 kcal (1142 kJ).

EXAMPLE

Weigh 100 kg of type I wheat flour.

Crush 3.0 kg of pressed yeast '' Hirodele '' commercially available. Add 3 liters of potable water to the yeast in a bowl and mix until a homogeneous suspension is obtained.

Gradually mix in the kneading machine the prepared flour, yeast suspension in water, 1.3 kg salt, 1.0 kg flour improver Mega Stabil, 0.05 kg sweetener Svitl-350, and 40 liters of drinking water. While stirring, add 3.0 kg of red palm oil. Total kneading takes 17 minutes. Initial temperature 26-27 ° C. The dough is then divided and rounded by a machine. Semi-finished product weight 0.05 kg. Molded semi-finished products are placed on cans of emulsion ^l OIix and subdivided with a special badger to give the product a secular shape. The trolley with the semi-finished products is transported to the oven, where they are heated for 60-80 minutes at 37-38 ° C and 75-85% humidity. The elevated semi-finished products are sent to an oven at 270 ° C. The finished semi-finished products are evaporated. Baking at 230-240 ° C for 9-10 min. Nutritional value of products. 100 g: 9.4 g protein. fat 4.6 g. carbohydrates - 58.0 g; energy value -317 kcal {1326 kJj.

EXAMPLE

Weigh 100 kg of high quality wheat flour.

We grind 3.0 kg of pressed yeast Hirodele commercially available. Add 3 liters of potable water to the yeast in a bowl and mix until a homogeneous suspension is obtained.

Gradually stir in the kneading machine the prepared flour, yeast suspension in water, 1.3 kg salt, 1.0 kg flour enhancer NMega Stabil. 0.05 kg of sweetener Svitli-350, and 42 l of drinking water. While stirring, add 3.0 kg of red palm oil. Total kneading takes 17 minutes. Initial temperature 26-27 ° C. Stir for 5 min. Add 10 kg of raisins. The dough is then divided and rounded by a machine. Semi-finished product weight 0.05 kg. Molded semi-finished products are placed on Olix emulsion tins and subdued with a special badger to give the product a secular shape. The trolley with the semi-finished products is transported to the oven cabinet, where they are heated for 60-80 minutes at 37-38 ° C and 75-85% humidity. The elevated semi-finished products are sent to an oven at 270 ° C. The finished semi-finished products are evaporated. Baking at 230-240 ° C for 9-10 min. Nutritional value of the product, 100 g: 8.8 g protein. fat - 3.9 g. carbohydrates - 59.8 g; energy value 314 kcal (1314 kJ).

Claims (2)

A composition for a pastry product comprising wheat flour, yeast, salt, sweetener, oil, water, and the like. that the oil is red palm oil and the composition of the components is as follows, kg: wheat flour 90-100 sugar 0.1-S.O. or syrup A 0.11-9.0 and / or sweetener 0.001-0.023 Yeast, pressed 0.8-5.0 or dried 0.20-1.25 or dry 0.26-1.66 Salt 0.7-2.0 Flour Improver 0.1-2.5 Red palm oil, 0.5-7.0 Water 45-4S. 2. The composition of claim 1, further comprising. that it contains optionally 1 to 10 kg of additives selected from the group consisting of dried or fresh fruits and berries. Various plant seeds (sesame, pumpkin seeds, flaxseed, sunflower kernels, poppy seeds, various nuts), sea cabbage, creams, chocolate.