Flour confectionery products, made from a mixture of wheat and oat flour.
Technology oatmeal cookies production process includes the following basic steps:
1) preparation of an emulsion (with continuous kneading of the dough) or a prescription mixture (with periodic kneading);
2) dough preparation;
3) forming the dough;
6) packaging, packaging and storage.
Features of use of food additives in the production of oatmeal cookies
In the production of oat biscuits, the following supplements: flavors, fragrance and flavor enhancers, emulsifiers, preservatives, antioxidants, humectants, disintegrants, colorants sometimes.
Flavours. Furthermore cinnamon and vanilla flavoring, for some types of oatmeal cookies, such as oat fruit, fruit flavors used:.. Lemon, apricot, strawberry, raspberry, etc. can be used instead of the corresponding flavors essential oils, such as cinnamon. Vanilla flavor brings cookies more sweet and pleasant taste, and effectively hides the smell of fat and creates a creamy flavor.
Dyes. Sometimes to make oatmeal cookies a more intense brown color is added to it caramel (sugar) E150 color. Suitable all its varieties, the dosage in accordance with the recommendations of manufacturers usually several kilograms per ton of finished products.
Disintegrants. The oatmeal cookies as a leavening agent used in baking soda dosage 0,4-0,5%.
Emulsifiers. The use of emulsifiers in the production of oat biscuits similar to their use in the production of butter.
Additives that increase shelf life. Oatmeal cookies refer to products with low water activity. The main problem in its storage is staling. This problem has worsened recently. If 10-20 years ago, stale oatmeal cookies on the shelves were considered the norm, now the consumer no longer wants to buy it. Therefore, in the production of oatmeal cookies, water-retaining agents are increasingly being used. The use of traditional for the confectionery industry glycerin, propylene glycol and their mixtures at a dosage of 0,3% to the mass of products leads to an increase in shelf life. Effectively slows staling emulsifiers. They are not part of the traditional recipe for oatmeal cookies. Administration, for example, mixtures of emulsifiers lecithin, mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids in dough oatmeal cookies reduces margarine dosage to 20%, to replace part of syanoy flour of wheat without impairing the structure and taste properties cookie improve biscuits formstability , Increase the shelf life of freshness, improve the appearance of products. The dosage of the emulsifiers is 0,3-1,0% to the weight of the flour.
An increase in the shelf life of oatmeal cookies is facilitated by substances that bind moisture, humectants, which include the sodium salt of carboxymethyl cellulose (CMC, E466). We are talking about trade marks CMC, characterized by increased water-holding capacity and characterized by a viscosity of a 1% solution of 7500-12000 cps. Dosages of E466 20-100 g / 100 kg of dough depending on the quality of flour. When using CMC, it is required to increase the amount of water used to knead the dough. The additional amount of water is calculated based on the fact that 1 part of the CMC requires an additional 50-80 parts of water. For example, if 0,2 kg of CMC is used for kneading the dough, then additionally add 0,2 kg x 50 - 80 = 10 - 16 liters of water. E466 is mixed with a small amount of flour used to knead the dough, then the remaining flour is added. Further, the technological process is carried out in accordance with the technological instructions for this type of product. The introduction of CMC into the formulation of oatmeal cookies increases the bi stroke of the finished product (due to the binding of water), improves the structural and mechanical properties of the dough, prolongs the shelf life of the oatmeal liver. significantly higher dosage of CMC, since their water-holding capacity is also significantly lower. Research results on the use of pectins and carrageenans for the same purposes have not been published, but given their high water-holding capacity and the effect of pectins on the shelf life of gingerbread, positive results can be expected.